This easy chocolate chip muffins recipe makes soft, fluffy muffins filled with melty chocolate chips. Perfect for breakfast, snacks, or lunchboxes. You only need simple pantry ingredients and 20 minutes in the oven.

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Ingredients Needed:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ cup white sugar
½ teaspoon salt
1 cup milk
1 egg
⅓ cup butter, melted
1 cup semisweet chocolate chips

How To Make Chocolate Chip Muffins Recipe?

Preheat the oven: set it to 175°C. Grease a 12-cup muffin tin or line it with paper liners.
Mix the dry ingredients: in a big bowl, stir together the flour, baking powder, sugar, and salt.
Add wet ingredients: pour in the milk, add the egg, and the melted butter. Mix until just combined.
Fold in chocolate chips: gently stir in the chocolate chips with a spoon or spatula.
Fill the muffin tin: divide the batter evenly into the cups, about ¾ full each.
Bake: place in the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean.
Cool: let muffins sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Jamie Oliver Chocolate Chip Muffins Recipe

Recipe Tips:

Use room temperature egg and milk: cold ingredients can make the butter harden, which affects the texture of the muffins.
Measure flour correctly: too much flour makes muffins dry. Scoop it into the cup with a spoon and level it off with a knife.
Don’t skip the salt: even a small amount of salt helps balance the sweetness and brings out the chocolate flavor.
Check your baking powder is fresh: old baking powder won’t rise well. Test it by adding a bit of warm water—if it bubbles, it’s still good.
Don’t overbake: take the muffins out when a toothpick comes out with a few moist crumbs. They’ll keep cooking a little as they cool.

How To Store Leftovers?

Refrigerate: let the chocolate chip muffins cool completely at room temperature. Once cooled, place them in an airtight container and store in the fridge for up to 3 days.
Freeze: after the muffins cool, wrap each one in plastic wrap, then place them in a freezer-safe bag or container. freeze for up to 2 months.

Nutrition Facts:

Calories: 220 kcal
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 160mg
Potassium: 90mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Sugars: 15g
Protein: 3g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetable Lasagne Recipe
Jamie Oliver Pear and Ginger Cake Recipe

Jamie Oliver Chocolate Chip Muffins Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ cup white sugar
½ teaspoon salt
1 cup milk
1 egg
⅓ cup butter, melted
1 cup semisweet chocolate chips

Directions

Preheat the oven: set it to 175°C. Grease a 12-cup muffin tin or line it with paper liners.
Mix the dry ingredients: in a big bowl, stir together the flour, baking powder, sugar, and salt.
Add wet ingredients: pour in the milk, add the egg, and the melted butter. Mix until just combined.
Fold in chocolate chips: gently stir in the chocolate chips with a spoon or spatula.
Fill the muffin tin: divide the batter evenly into the cups, about ¾ full each.
Bake: place in the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean.
Cool: let muffins sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use room temperature egg and milk: cold ingredients can make the butter harden, which affects the texture of the muffins.
Measure flour correctly: too much flour makes muffins dry. Scoop it into the cup with a spoon and level it off with a knife.
Don’t skip the salt: even a small amount of salt helps balance the sweetness and brings out the chocolate flavor.
Check your baking powder is fresh: old baking powder won’t rise well. Test it by adding a bit of warm water—if it bubbles, it’s still good.
Don’t overbake: take the muffins out when a toothpick comes out with a few moist crumbs. They’ll keep cooking a little as they cool.