Chocolate Chip Muffins

I am slightly obsessed with breakfast. Actually, I am obsessed with the morning.

I love everything about the morning. Waking up, starting a new day, listening to my podcasts, and eating food. I just love the whole idea of a new day. There is so much to be done. There are endless possibilities. I sound like a self-help book, but what’s new?

Even if you’re not a morning person, you can’t deny the joy breakfast food can bring. I mean, you can basically eat dessert. Pan(CAKES) — what?! Donuts — fried, iced, and delicious! Oatmeal — filled with nuts, raisins, and bananas! Eggs — in a million different ways!

Ok. I know, you can’t eat indulgent breakfasts every morning, but when you do — it is absolutely amazing.

If breakfast was a girl, she would be an old soul who bakes on the weekend. She would love fresh flowers, chocolate, and floral print. She would love bakeries, playing board games, and reading the news. Oh, wait. That’s me. 😉

These muffins are incredibly easy to make — and can make any morning 100% better.





YIELD: 12 servings PREP TIME: 20 minutes

BAKE TIME: 20 minutes TOTAL TIME: 50 minutes


  • 2 cups flour
  • 1/2 cup white sugar
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1/3 cup oil
  • 1 egg
  • 1/4 cup mini milk chocolate chips
  • 1/2 cup mini semi-sweet chocolate chip
  • 1-1/2 tablespoon white sugar
  • 1 tablespoon brown sugar


  1. Start by pre-heating your oven to 400 degrees.
  2. Next in a small bowl mix together flour, sugar, baking powder, salt, and chocolate chips.
  3. In a separate bowl, whisk together milk, oil, and egg.
  4. Combine dry ingredients to wet ingredients until a lump batter has formed — don’t over mix.
  5. Scoop into muffin pan.
  6. In a small bowl mix 1-1/2 tablespoons and 1 tablespoon of white & brown sugars. Sprinkle on the tops of batter cups.
  7. Bake in the oven for 18-24 minutes. Check often; these muffins bake fast.
  8. Allow to cool and serve warm.


  • You can use any type of milk.
  • You don’t have to use two different types of chocolate chips — instead, 3/4 cup of either milk or semi-sweet will work.
  • The crumble topping isn’t necessary, but it does add a crunch.
  • Adapted from here.

I am sorry for possibly ruining your New Year’s resolution — remember: moderation. 🙂

❤ ,





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Hi! Welcome to Sprinkles of Sweetness, a lifestyle baking blog. Follow my college adventures, baking experiences, and raw thoughts.

2 thoughts on “Chocolate Chip Muffins

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