Delicious One-Bowl Chocolate Chip Muffins

on April 2, 2020
last updated on August 17, 2021
5 from 1 vote

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These Chocolate Chip Muffins give you a crispy muffin top and melty chocolatey goodness with each and every bite.
One-Bowl Chocolate Chip Muffins - Featured Image

Craving something chocolatey for breakfast? I feel you. My Favorite One-Bowl Chocolate Chip Muffins are one of those baked goods that can pass as breakfast with no judgment.

(For the record, my mom grew up eating chocolate chip cookies for breakfast, so whatever you choose to kick-start your day with is great in my book!)

Portrait of Muffins with Coffee

These cuties only contain about 1 tablespoon of sugar per serving, which is actually way less than a serving of pancakes with maple syrup, so go for it!

Although eating just one of these muffins is nearly impossible. Don’t say I didn’t warn you!

I’m telling you, the only time you’ll use the word one when referring to these muffins will be when you’re raving about how they only require one bowl to make them! Unless you’re muttering to yourself “okay, just one more…” of course.

…Come on, I can’t be the only one who absolutely loves a one-bowl baking moment!

One-Bowl Chocolate Chip Muffins Tips & Tricks



Don’t Sweat the Small Stuff

My favorite thing about this recipe is it’s not at all finicky. It’s my go-to when I want to whip something up real quick to satisfy my baked goods craving. It’s just so versatile and non-fussy (why hello one-bowl baking, I’m back again!).

You can get away with using any oil. I usually use coconut oil (affiliate link) because it is always in my pantry, but canola, vegetable, and olive oil work, too. Just make sure to avoid robust or flavored oils—they’ll take away from the chocolatey flavor!

You can also use 1 & 1/2 cups all-purpose flour, or for a more hearty muffin, use 1 cup all-purpose flour and 1/2 cup whole wheat flour. This ratio will not compromise your muffins’ consistency and adds some nutritional value.

This recipe also works beautifully with blueberries! Simply substitute fresh blueberries for chocolate chips. Sometimes I make the batter and do half chocolate chip, half blueberry. Because who doesn’t just love a good two-for-one?

Don’t Forget to Line or Grease

The last thing you want is to make this tempting batter, pour them into the tin, smell their deliciousness wafting from the oven, wait anxiously for them to cool and then NOT be able to remove them!

Always grease your muffin tin completely with butter, oil, or nonstick spray. You could also opt for muffin tin liners!

Close up of Chocolate Chip Muffin

The Cherry On Top

Everyone knows the muffin top is the best part, and these One-Bowl Chocolate Chip Muffins are no exception. After filling your muffin tin, use your hands to sprinkle a little bit of sugar on top. It’ll caramelize in the oven and give you the muffin top of your dreams! Forget the cherry on top, I want sugar on top!

Let Your Hair Down

I can’t think of a time while baking that I’ve measured my chocolate chips! This recipe calls for 1 cup of chocolate chips, but if you like your muffins super chocolatey, go for it! Add as much as feels right!

There’s no such thing as too much chocolate in my book 😊.

Making Them Vegan

I often make these One-Bowl Chocolate Chip Muffins vegan by using a flax egg, almond or coconut milk, and vegan dark chocolate chips. This works GREAT here. Just make sure if you’re using sweetened non-dairy milk, That you reduce the amount of sugar by a teaspoon.

There is no such thing as too much chocolate, but there IS such a thing as too sweet.

Small disclaimer—you do have to mix your flax egg in a separate bowl. So we would have to call these Two-Bowl Vegan Chocolate Chip Muffins. 😉

Why Vegan Baking?

The mass production of eggs and dairy farming contributes a staggering amount to our overall greenhouse gas emissions and contamination of soil and water. I always buy local, organic eggs and cheese when I can.

And what’s more, I save the egg and dairy for when it really counts. I’m talking Eggs Benedict and Cheesy Pasta.

Leaving out the dairy and eggs while baking is a great way to reduce your consumption of eggs and dairy. And it’s just as delicious and at times, more nutritious (you all know I can’t resist a good rhyme when it presents itself).

Green tip: Industrial dairy production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions.

Reducing your dairy consumption is one great way to reduce your ecological footprint.

Portrait of Muffins in Tin

Why You Should Make These One-Bowl Chocolate Chip Muffins



  • They’re quick and easy. One bowl and in less than 30 minutes. The quickest way to get your chocolate fix.
  • They’re customizable. Sub blueberries, switch out the flour, and make them egg and dairy-free without compromising on flavor.
  • That muffin top. The caramelized sugar on top. Oof!
  • Minimal cleanup. One bowl to mix makes one bowl to clean. You’re welcome.

These One-Bowl Chocolate Chip Muffins give you a crispy muffin top and melty chocolatey goodness with each and every bite.

For other chocolatey recipes, check out these Fudgy Chocolate Brownies, this Boozy Chocolate Mousse, and this Chocolate Chip Cookie Cake.

Delicious One-Bowl Chocolate Chip Muffins

5 from 1 vote
Recipe by Marley Goldin Course: DessertsCuisine: American
Servings

12

servings
Prep time

10

minutes
Total time

26

minutes

These One-Bowl Chocolate Chip Muffins give you a crispy muffin top and melty chocolatey goodness with each and every bite.

Ingredients

  • 1 and 1/2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 teaspoon salt

  • 3/4 cup granulated sugar

  • 1/3 cup oil

  • 1 egg (or flax egg for vegan)

  • 2 teaspoon vanilla extract

  • 1/2 cup milk (cows or unsweetened nondairy milk)

  • 1 cup chocolate chips (semi-sweet or dark)

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Line or grease a large muffin tin.
  • Whisk together flour, baking powder, salt, and sugar in a large mixing bowl.
  • Add oil, egg, vanilla extract, and milk and mix until blended well.
  • Fold in about 1 cup chocolate chips (you honestly can’t have too many!).
  • Fill muffin tins 2/3 of the way, leaving some space for them to rise during baking.
  • Sprinkle sugar on top for a crispy muffin top (optional).
  • Bake for 16 minutes and enjoy!

PRO TIPS

  • You can use 1 & 1/2 cups all-purpose flour, or for a more hearty muffin, use 1 cup all-purpose flour and 1/2 cup whole wheat flour. This ratio will not compromise your muffins’ consistency.
  • I’ve made these with vegetable, canola, coconut, and olive oil. In my opinion, coconut turns out the best, but use whatever you have on hand!
  • Granulated or pure cane sugar can be used for this recipe. I’ve also made them with brown sugar, which makes them taste slightly more earthy. My favorite is cane sugar, especially for sprinkling on top!
  • The chocolate chips can easily be substituted for fresh blueberries for a lighter treat.
  • These can easily be made vegan by substituting an egg for a “flax egg” and using any non-dairy milk. I typically use almond milk for this recipe anyway. It adds an extra little note of nuttiness.

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