Craving a cupcake but upset that cupcakes aren’t considered a socially acceptable breakfast food? Trying to throw something together from ingredients you already have in your pantry? You’re in luck — look no further than these chocolate chip muffins.

Make a batch on your day off and store in an air-tight Tupperware, and you’ll have enough muffins to get you through the week.

#SpoonTip: As tempting as it may be, learn from my mistakes and maybe stick to one muffin per serving… but you do you. 

Chocolate Chip Muffins

  • Prep Time:10 minutes
  • Cook Time:10-15 minutes
  • Total Time:20-25 minutes
  • Servings:12
  • Easy


  • 2 1/2 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1 cup sugar
  • 1 cup milk (I used Vanilla Almond Milk, but any type works)
  • 1 tablespoon vanilla
  • About 1 cup chocolate chips
Photo by Lauren Brinsfield
  • Step 1

    Assemble ingredients.

    Photo by Lauren Brinsfield
  • Step 2

    Mix flour, baking powder, baking soda and chocolate chips in a bowl.

    Photo by Lauren Brinsfield
  • Step 3

    In another bowl, combine melted coconut oil, eggs, sugar, milk and vanilla.

    Photo by Lauren Brinsfield
  • Step 4

    Add flour mixture to sugar mixture, stirring until just mixed.

    Photo by Lauren Brinsfield
  • Step 5

    Spray or line muffin tins and fill halfway with batter. Bake at 425°F for about 10-15 minutes or until the tops are golden brown (test with a toothpick before taking the muffins out of the oven).

    #SpoonTip: If you’re feeling mini muffins instead of normal size, watch the oven more closely, as baking time will be different.

    Photo by Lauren Brinsfield
  • Step 6


    Photo by Lauren Brinsfield