Chocolate-for-Breakfast Muffins

Easy-melting semisweet chocolate chips are perfect for baking!

Serves: 12Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 1 cup whole milk
  • 1 large egg
  • 1⁄3 cup vegetable oil
  • 2 cups all-purpose flour
  • 1⁄3 cup granulated sugar
  • 1⁄2 tsp. salt
  • 2 tsp. baking powder
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 375°F. Grease one muffin tin.
  • In a medium mixing bowl, whisk together the milk, egg, and vegetable oil.
  • In a large mixing bowl, stir together the flour, sugar, salt, and baking powder, mixing well. Gently stir in the chocolate chips.
  • Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat).
  • Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20 to 25 minutes, until they turn a light golden brown and a toothpick inserted in the middle comes out clean.