Moist Chocolate Chip Muffins That Taste Just Like a Cozy Hug

There’s something comforting about biting into a warm, moist chocolate chip muffins—especially when it’s homemade and still has that soft, bakery-style texture. I’ve tested this recipe again and again, and it’s become a go-to in my kitchen for one simple reason: it always works.

No electric mixer. No weird ingredients. Just a few simple steps and a tray of perfectly moist muffins ready to devour. Even better, they get richer and more flavorful if you let them rest overnight (if you can resist eating them all right away!).

Why You’ll Love This Moist Chocolate Chip Muffins Recipe

Super moist and fluffy
These muffins are soft, tender, and stay moist for days. Every bite is packed with melt-in-your-mouth goodness that makes them feel like a bakery treat.

No mixer needed – one bowl magic
All you need is one bowl and a spoon. No electric mixer, no fancy tools, just stir it all together and you’re ready to bake. Less mess, more fun.

Easy ingredients – everything in your pantry
This recipe uses simple things you probably already have like flour, sugar, eggs, and oil. That means you can make them any time the craving hits—no trip to the store needed.

Customizable
Don’t have chocolate chips? No problem. You can swap them for nuts, berries, or even chopped-up candy bars. Make them your own!

Kid-approved and perfect for lunchboxes
Kids love these muffins! They’re sweet, soft, and full of chocolate chips. Pack them for school snacks or weekend treats—they always disappear fast.

Ingredients & What They Do

• Cake flour (1 cup / 100g) – Makes the muffins tender and light.
• Cocoa powder (3 tbsp / 20g) – Deep chocolate flavor.
• Baking powder (1 tsp / 4g) – Helps the muffins rise and stay fluffy.
• Granulated sugar (2/3 cup / 100g) – Sweetens and helps with moisture.
• Unsalted butter (70g) – Adds richness and a soft crumb.
• Milk (1/2 cup / 70g) – Keeps the batter smooth and moist.
• Egg (1 large / 50g) – Binds the batter and adds structure.
• Salt (pinch / 1g) – Balances the sweetness.
• Chocolate chips (1/2 cup / 70g) – Gooey bursts of chocolate in every bite.

Instructions – Let’s Bake! This is exciting..

1. Mix Dry Ingredients

In a mixing bowl, sift together the cake flour, cocoa powder, and baking powder. Stir in the sugar. Set aside.

2. Melt the Butter

In a microwave-safe bowl, combine the milk, butter, and a pinch of salt. Microwave for 1 minute. Stir until the butter is fully melted.

3. Add the Egg

Let the butter mixture cool for a minute, then add the egg. Whisk until smooth.

4. Combine Wet & Dry

Pour the wet mixture into the dry ingredients. Mix gently with a spoon or whisk until smooth and slightly glossy. Don’t overmix!

💡 If it looks too thin, add a spoonful of flour to thicken it slightly.

5. Add Chocolate Chips

Fold in most of the chocolate chips, saving a few for topping.

6. Fill Molds & Bake

It is convenient to prepare it in a piping bag but if you don’t have a piping bag, you can spoon the batter into muffin molds, filling each about 2/3 full (roughly 90g per mold). Top with extra chocolate chips.

Bake in a preheated oven at 170°C (340°F) for 20–25 minutes. A toothpick should come out clean (or with a few crumbs!).

7. Cool & Enjoy

Let cool before removing from the molds. Enjoy warm, or leave overnight at room temperature for even more richness.

Cooking Tips & Techniques

• Rest Overnight: These muffins are even better the next day—soft, rich, and full of flavor.
• Don’t Overmix: Gently stir until just combined to avoid dense muffins.
• Melt Butter Fully: Make sure the butter and milk are smooth before adding the egg.
• Use Cup Liners: For easier cleanup and perfectly shaped muffins.

Recommended Equipment

• Silicone Muffin Molds (4.5 cm tall)
• Microwave-Safe Mixing Bowls
• Heat-Resistant Spatula Set
• Digital Oven Thermometer

How to Serve This Moist Chocolate Chip Muffins

Serve the muffins warm, straight from the oven or reheated for a few seconds. They’re extra soft and delicious when the chocolate chips are slightly melted. Pair them with a glass of cold milk or a cup of hot coffee for a cozy snack or quick breakfast.

For a fun dessert, slice one in half and add a scoop of vanilla ice cream on top. It’s an easy way to turn a simple muffin into something extra special. If you don’t like vanilla ice cream try this Caramel Ice Cream or No-Churn Salted Pecan Caramel Ice Cream

These muffins also make a great lunchbox treat. Just wrap one up and toss it in—kids (and adults) will love finding a sweet surprise during the day.

Diet-Friendly Options

Dairy-Free? Use plant-based butter and milk.

Lower Sugar? Cut sugar to 70g and add extra dark chocolate chips for balance.

No eggs? Try 3 tbsp plain yogurt or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water).

Or maybe try this recipe Coconut Almond Muffins w/ Coconut Pastry Cream

Best Ways to Store

Room Temp: Keep in an airtight container for up to 5–7 days.

Freezer: Wrap individually in plastic, store up to 3 weeks. Thaw and microwave for 20–30 seconds.

Recipe Variations

Add ¼ cup chopped walnuts or pecans for crunch.

Use white chocolate chips or peanut butter chips for variety.

Swirl in a spoonful of Nutella before baking for a gooey center.

Common Questions Answered

These Easy Moist Chocolate Chip Muffins are everything you want from a homemade bake—fast, foolproof, and delicious. Whether you make them for breakfast or as a midnight snack, they’ll hit the spot every time.

Bake a batch today and see how long they last! (Spoiler: not long!)