Name: One-Bowl Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 cups all-purpose flour (Gives the muffins a tender, cakey crumb.); 1 cup sugar (Adds sweetness and helps create a light crust on top.); 2 teaspoons baking powder (Main leavener to make the muffins rise.); 0.5 teaspoon baking soda (Works with other ingredients for lift and browning.); 0.5 teaspoon salt (Enhances flavor and balances sweetness.); 1 large egg (Binds the batter and adds richness.); 0.5 cups milk (Hydrates dry ingredients; whole milk gives extra richness.); 0.33 cups vegetable oil (Adds moistness without changing flavor.); 1 teaspoon vanilla extract (Brings out chocolate notes.); 1 cup mini chocolate chips (Star ingredient for gooey chocolate pockets.)

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I have a soft spot for recipes that come together in one bowl and still deliver a tender, golden muffin with pockets of melted chocolate. These One-Bowl Chocolate Chip Muffins are exactly that kind of kitchen magic: simple, comforting, and reliably delicious. I love how the batter whips up in minutes and the house fills with a warm, sweet aroma that makes everyone wander into the kitchen. If you like muffins with tender crumbs and glossy chocolate bursts, you might also enjoy cherry chocolate chip muffins for a fruity twist.

Why One-Bowl Chocolate Chip Muffins Deserves a Spot in Your Kitchen

Effortless assembly: Everything goes into one bowl so there is less cleanup and less chance of overmixing.
Quick rewards: From start to warm muffins in under 30 minutes, they are perfect for busy mornings.
Crowd-pleaser status: Classic chocolate chips mean both kids and adults will smile at the first bite.
Textural balance: Tender crumb with a slightly crisp top and melty chocolate in every forkful.
Pantry-friendly: Uses common staples so you can bake on a whim without a long shopping list.

Ingredients You’ll Need for These Muffins

1 ½ cups all-purpose flour — the structure of the muffins, gives them that tender, cakey crumb.
1 cup sugar — adds sweetness and helps create a light crust on top.
2 teaspoons baking powder — the main leavener to make the muffins rise and stay fluffy.
½ teaspoon baking soda — works with the other ingredients to provide lift and browning.
½ teaspoon salt — enhances flavor and balances the sweetness.
1 large egg — binds the batter and adds richness.
½ cup milk — hydrates the dry ingredients and keeps the crumb tender; whole milk gives extra richness.
⅓ cup vegetable oil — adds moistness without changing flavor; you can swap for melted butter if you prefer.
1 teaspoon vanilla extract — aromatic backbone that brings out the chocolate notes.
1 cup mini chocolate chips — the star ingredient for those gooey chocolate pockets.
These same pantry-staple choices show up in other favorites like chocolate chip zucchini muffins, where a little produce sneaks in for extra moisture.

Let’s Get Baking: Step-by-Step

I find these steps so friendly that even when I bake with sleepy kids at the counter the muffins still turn out great. Follow these exact steps and you will be rewarded with warm, glistening muffins.

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg and then mix in the milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the mini chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let them cool for a few minutes in the pan before transferring to a wire rack to cool completely.

If you like one-bowl simplicity across sweets, I often turn to similar quick-bake ideas such as oatmeal chocolate chip cookies when I have extra oats in the pantry.

Baker’s Secrets I Rely On

Measure flour properly: Spoon into the cup and level off for the most accurate results, which prevents dense muffins.
Do not overmix: Stir until the dry ingredients are just incorporated; a few small streaks of flour are fine. Overmixing toughens the crumb.
Use room-temperature egg and milk: They blend more smoothly into the batter and help create an even rise.
Top with extra chips: Sprinkle a few extra mini chocolate chips on top of each muffin before baking for a professional, glossy look.
Test for doneness correctly: A clean toothpick or one with a few moist crumbs is perfect; melted chocolate may cling to the toothpick but the muffin should be set.

And if you ever want to experiment with coffee flavors or mocha notes, this mocha chip cookie recipe has inspired me to add a whisper of espresso to chocolate bakes.

Twists to Try When You Want Something Different

Browned butter and sea salt: Swap the oil for ⅓ cup browned butter for a nutty, caramel flavor; finish with a pinch of flaky sea salt.
Banana-chocolate combo: Fold in ½ cup mashed ripe banana to make them extra moist and banana-forward. A similar batter transforms into chocolate chip banana bread when baked in a loaf pan.
Orange-chocolate: Add 1 teaspoon orange zest to the batter and swap mini chips for chopped dark chocolate for a citrus lift.
Nutty crunch: Fold in ⅓ cup chopped toasted pecans or walnuts for texture and a buttery taste.

How I Like to Present Them

I love arranging a dozen warm muffins in a shallow basket lined with a soft tea towel so the warmth gently steams them and keeps them tender. For breakfast, serve with a smear of butter or a dab of honey; for an afternoon treat, pair with a tall glass of cold milk or a mug of aromatic coffee. If you want to make them feel extra special, top each muffin with a light dusting of powdered sugar and a single chocolate chip when they come out of the oven so it melts slightly and looks glossy.

Keeping These Muffins Fresh

Store cooled muffins in an airtight container at room temperature for up to 2 days to keep them soft. For longer storage, freeze in a resealable bag with layers separated by parchment paper for up to 3 months; thaw at room temperature or warm in a low oven for 5 to 10 minutes. If refrigerated, bring them back to room temperature or heat briefly; refrigeration can dry them out so I usually avoid it unless my kitchen is very warm.

Got Questions? Answers You Might Be Looking For

Q: Can I use regular chocolate chips instead of mini chips?
A: Yes. Regular chips work fine; mini chips distribute more evenly, but full-size chips give larger melty pockets if you prefer that effect.

Q: Can I use whole wheat flour or a gluten-free blend?
A: You can substitute whole wheat for up to half the flour for a nuttier taste and denser crumb. For gluten-free, use a 1-to-1 gluten-free baking blend that includes xanthan gum for best texture.

Q: Why did my muffins sink in the center?
A: Sinking can happen from underbaking, opening the oven door too early, or overmixing the batter which weakens the structure. Make sure the oven is fully preheated and resist peeking until the last few minutes.

Q: Can I reduce the sugar?
A: You can reduce sugar by up to 25 percent with minor texture change. Chocolate adds sweetness, so a modest reduction still tastes great.

Conclusion

These One-Bowl Chocolate Chip Muffins are my go-to when I want something quick, comforting, and reliably delicious. They are forgiving, adaptable, and perfect for sharing with friends, neighbors, or an eager family. If you want more one-bowl inspiration or variations, check out this lovely version on Marley’s Menu, a whole grain option over at Mel’s Kitchen Cafe, or Julie’s classic take on Julie’s Eats & Treats. Give these muffins a try and let the simple pleasure of warm chocolate and tender crumb brighten your morning or afternoon.