Recipe

How to Make the Best Chocolate Chip Muffins When You’re Craving Sweets for Breakfast

By Lauren Brinsfield at Cal Poly San Luis Obispo

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
Ingredients
  • 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

Enjoy!

Photo by Lauren Brinsfield

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