Chocolate Chip Muffins with Self Rising Flour

A chocolate chip muffin with self rising flour is cut in half on in front of a tower of two muffins on top of each other.

5 from 1 vote

Chocolate Chip Muffins with Self Rising Flour

These chocolate chip muffins with self rising flour are soft, fluffy, and packed with gooey chocolate chips in every bite. Made with simple pantry ingredients and no extra leavening, this easy muffins recipe comes together quickly and bakes up perfectly every time! They are perfect for breakfast, snack time, or a sweet homemade treat.

Prep Time5

Cook Time16

Total Time21

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 323kcal

Author: Lynn Polito

Equipment

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.

Nutrition