Easy one bowl chocolate chip muffins

These soft and fluffy chocolate chip muffins are made in one bowl, and you likely already have all the ingredients in your pantry!

Easy one bowl chocolate chip muffins

Where did fall go? One day, it was 80 degrees and sunny (and we were wearing shorts and t-shirts), and then it turned 30 degrees overnight! I’m so not kidding. In an instant, we went from a beautiful sunny, summer-like day to the weather we’d typically expect for early December. We had to turn on the heat and get out our winter blankets.

Easy one bowl chocolate chip muffins

With the colder weather, I’ve been craving some chocolate for breakfast. But let’s be real… when am I NOT craving chocolate, right? I decided to make some chocolate chip muffins for us one weekend and found a recipe that was made in one bowl. In addition, I topped my muffins with some leftover pumpkin spiced sugar (from these pumpkin spice snickerdoodles) for some added crunch.

Easy one bowl chocolate chip muffins

Addie and I both enjoyed these muffins and ate them for breakfast over the course of a week. While she claimed that the muffins “needed more flavor,” I thought that they were fine. If you want your muffins to have something more than a vanilla flavor, then you can add in things like ground cinnamon or even a dash of nutmeg. Also, you can add extra chocolate chips and/or some coarse sugar for the topping if that’s your thing.

All in all, this was a solid muffin recipe. As as added bonus, I only had one bowl to clean up afterward!

Husband’s rating: out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Easy one bowl chocolate chip muffins

While I normally swap out butter in muffin recipes, I kept it in this one to form a nice, tender crumb. I sprinkled my muffins with some pumpkin spiced sugar for a crunchy topping.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • ½ cup (1 stick / 8 Tablespoons) unsalted butter softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup milk of choice
  • 1 cup chocolate chips plus more for topping, optional


  • Preheat your oven to 425°F. Generously grease or line a standard muffin pan and set aside (I used a silicone muffin pan and did not grease or line it).
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
  • Add in the eggs until well combined. Then add the baking powder, salt and vanilla.
  • Turn the mixer to low and alternatively add the flour and milk, beginning and ending with the flour. Mix until a few dry streaks remain - do not over mix this.
  • Turn the mixer off and use a spatula to fold in the chocolate chips. Mix until everything just comes together.
  • Evenly distribute the batter into your prepared pan, filling each well about ¾ full. If desired, you can top with more chocolate chips. I sprinkled the top of the batter with some leftover pumpkin spiced sugar (from the pumpkin spice snickerdoodle recipe).
  • Bake in your preheated oven for 7 minutes. Then, without opening the oven, turn it down to 350°F and continue baking for another 13 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container at room temperature and will keep for several days.
Source: Ever so slightly adapted from The Stay at Home Chef

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