These chocolate chip muffins with self rising flour are the kind of recipe you’ll make once and have them on rotation for your make ahead breakfasts! I’ve tested this muffins recipe more times than I can count, tweaking the ratios, testing bake times, and adjusting the texture until the muffins come out soft, fluffy, and loaded with gooey chocolate chips every single time.
This is one of those reliable, no-fail recipes you can trust whether you’re baking on a random Tuesday in June or craving something cozy in November. Using self-rising flour keeps things simple and the results are bakery-style sweet muffins that feel special but are easy enough for everyday baking!
These chocolate chip muffins disappear fast in my house! The kids grab one for breakfast, another as a snack, and somehow there are crumbs everywhere by the end of the day. They love the soft texture, the melty pockets of chocolate, and the fact that every bite tastes like a little dessert without being overly sweet.
I love using self rising flour in my kitchen whenever I can! It's so easy because I don't have to worry about searching for baking powder or baking soda, it's all in the self rising flour already! I made blueberry muffins with self rising flour on youtube and it shows you exactly how I make them!
If you are like my family and always need a chocolate chip muffin around, be sure to check out my sourdough discard chocolate chip muffins too!
Jump to:
What is Self Rising Flour?
So what's the difference between self rising flour and all purpose flour? It's actually really simple!
Self rising flour is a combination of plain flour, baking powder, and a teaspoon salt already mixed together. It’s incredibly convenient and perfect for quick breads like banana bread with self rising flour, chocolate chip cookies with self rising flour, and even blueberry muffins with self rising flour!
If you don’t have it on hand, you can easily make your own self rising flour using purpose flour, baking powder, and salt.
Ingredients to Gather
- Self-rising flour. It MUST be self rising flour! You can either buy a bag at the grocery store or you can make your own homemade self rising flour and keep it in your pantry for recipes just like this.
- Granulated sugar. Brown sugar would work too for a little bit of a deeper, nuttier flavor.
- Egg. To help keep the batter together.
- Whole milk. 2% milk can work too or your favorite non dairy milk. The milk just helps the batter thin out a little and tenderize the muffins.
- Melted butter. Avocado oil will work too.
- Vanilla extract. For a little extra flavor.
- Chocolate chips. Semi sweet chocolate chips are my favorite! Mini chocolate chips will work too if you really want a lot of chocolate flavor!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- No self rising flour? You can substitute by using purpose flour and adding 1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
- Swap whole milk for almond milk if needed. You can really use your favorite milk in this recipe.
- Use dark chocolate or mini chocolate chips for more chocolate in every bite.
- Add a sprinkle of coarse sugar on top before you bake for a bakery-style finish.
- Turn these into mini muffins using mini muffin tins for easy snacks.
Step by Step Instructions
Step 1
Preheat your oven to 375°F and line muffin tins with muffin cups. Lightly spray the pan with cooking spray to really prevent the muffins from sticking. In a medium bowl, whisk together the wet ingredients. That's the egg, whole milk, melted butter, and vanilla extract until smooth.
Step 2
Add the dry ingredients to the wet ingredients and stir until combined. Don't overmix though! It's ok if there are a few lumps left in the batter.
Step 3
Fold in the chocolate chips.
Step 4
Use a cookie scoop to evenly divide the mixture into muffin cups. Sprinkle some sugar on top of the muffins for a little bit of bakery crunch. Bake in the preheated oven for 18–22 minutes, or until the tops are set and lightly golden. Remove the muffins from the pan and let them cool on a wire rack before serving.
Tips and Tricks
- Don’t over-stir the batter. It's ok if there are a few lumps left in the batter!
- Fill muffin cups about ¾ full for tall muffins. I like to use an ice cream scoop or a cookie scoop to make sure that all the muffins are the same size.
- For bakery-style muffins, start the bake at a higher temperature for the first 5 minutes, then lower it.
- These muffins freeze beautifully!
Storage Info
You can make the muffin batter ahead and store it covered in the fridge overnight. When ready to bake, give it a gentle stir and scoop into muffin tins.
Baked muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. You can also store them in a gallon sized Ziploc bag and take out a muffin whenever you would like.
You can heat them in the microwave or in the toaster oven. They are great with some melted butter right on top!
Frequently Asked Questions
Yes! Pour the batter into a greased pan and adjust bake time until a toothpick comes out clean.
Don’t overbake and store them properly once cooled.
Yes! Chopped nuts like chopped walnuts or chopped pecans work great! You can even add some different types of chocolate chips, even cookie pieces work well.
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Chocolate Chip Muffins with Self Rising Flour
Ingredients
- 2 cups Self Rising Flour MUST be self rising flour
- ¾ cup Sugar
- ½ cup Milk
- ½ cup Melted Butter
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups Chocolate Chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with muffin liners. Set that aside.
- In a large mixing bowl, add the sugar, milk, melted butter, eggs, and vanilla extract. Mix well.
- Add the self rising flour and mix well. Don't overmix though! It's ok if there are a few lumps left in the batter.
- Add in the chocolate chips. Fold them in until they are just combined.
- Scoop the batter into the prepared muffin tins. You can sprinkle them with a little sugar for that bakery style feel. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean. Let the muffins cool a bit before serving.
Notes
- You MUST use self rising flour in this recipe. Since we are not using baking powder or baking soda in this recipe, all purpose flour will not work.
- These will make great mini muffins too! Just use a smaller muffin tin and bake for 16-18 minutes or until the muffins are cooked through.
Ermarie Minders says
These are amazing and soooo fast to make. I added 1/3 cup cocoa as my kids love chocolate and they ended up fantastic!