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These Freezer Chocolate Chip Muffins are our favorite for breakfast, snack, dessert or any time! They are quick to mix up and great for meal prep!
These Freezer Chocolate Chip Muffins are so great to have in the freezer! They are a great meal prep muffin in the freezer, ready to go in the refrigerator or even with the dry ingredients ready to go in a Ziploc bag!
Even with no prep made ahead of time, it doesn’t take long to have these Freezer Chocolate Chip Muffins ready to eat. Mix together a few wet ingredients and a few dry, add chips, bake for 18 minutes and you are ready to eat. Yum!
My oldest son especially loves these. When I know he is coming to visit, I always make a big batch for everyone to eat while he is here and for him to take home with him too.
They freeze well so can be made ahead or frozen to take out a few at a time.
I almost always make chocolate chip muffins ahead for a moving day. (We have had lots of those in our family.) They can stay in the freezer until the night before and are much appreciated when they are brought out mid-morning or afternoon for a pick-me-up in the midst of all of that hard work.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other Delicious Muffin Recipes
Freezer Chocolate Chip Muffins
Can Freezer Chocolate Chip Muffins Be Made Ahead of Time?
Yes! They are the perfect meal prep or make ahead recipe!
Can These Be Frozen?
Yes! Just put them into a gallon Ziploc bag, label and seal well. Get as much air out of the bag as possible and be sure they are totally cool before freezing.
They can be popped out one or two at a time or used by the bag.
How to Store Freezer Chocolate Chip Muffins
Store in airtight container or Ziploc bag. They are fine at room temperature for a day or two but after that should be in refrigerator or freezer. They will keep in refrigerator for several days and freezer up to 3 months.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Flour—the recipe states white flour but I have also used half white and half multigrain just fine
brown sugar—always use packed brown sugar
buttermilk—see the note below on how to make your own if you don’t want to buy a whole container
unsweetened applesauce
eggs
vegetable oil—canola oil is fine too
chocolate chips
How to Make Freezer Chocolate Chip Muffins
Combine dry ingredients except chips.
Combine wet ingredients.
Combine both together just until blended. Don’t over mix.
Add chips.
Use a 1/3 cup measuring cup to spoon batter into greased muffin tins, filling 2/3 to ¾ full.
Bake at 325 for 18 minutes or until golden brown.
Cool on wire rack for 10 minutes before removing to wire rack to cool completely.
How to Make Buttermilk
Add 1 Tbsp of lemon juice or vingar for each cup of buttermilk you need. Use a measuring cup that holds at least 1 and ½ cups since that is how much buttermilk you need for this recipe. Add 1 ½ Tbsp of lemon juice or vinegar.
Add milk up to the 1 ½ cup line of your measuring cup.
Let it sit for 5 minutes. You should see bubbles forming and the milk gets thicker.
And there you have it–buttermilk! If you would like the step by step pictures, see How to Make Buttermilk.
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Freezer Chocolate Chip Muffins
These Freezer Chocolate Chip Muffins are our favorite for breakfast, snack, dessert or any time! They are quick to mix up and great for meal prep!
Ingredients
- 4 cups white flour
- 1 1/3 cup packed brown sugar
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 ½ cups buttermilk
- 1 ½ cups applesauce
- 2 eggs, slightly beaten
- 3 Tbsp. vegetable oil
- 2 tsp. vanilla
- 10 oz. bag miniature chocolate chips (2 cups)
Instructions
- Combine dry ingredients except chips.
- Combine wet ingredients.
- Combine both together just until blended. Don’t over mix.
- Add chips.
- Spoon batter into greased muffin tins, filling 2/3 to ¾ full.
- Bake at 325 for 18 minutes or until golden brown.
- Cool on wire rack for 10 minutes before removing to wire rack to cool completely.
Notes
How to Make Buttermilk
Add 1 Tbsp. of lemon juice or vinegar for each cup of buttermilk you need. Use a measuring cup that holds at least 1 and ½ cups since that is how much buttermilk you need for this recipe. Add 1 ½ Tbsp. of lemon juice or vinegar.
Add milk up to the 1 ½ cup line of your measuring cup.
Let it sit for 5 minutes. You should see bubbles forming and the milk gets thicker.
And there you have it–buttermilk!
Nutrition Information
Yield 32 Serving Size 1Amount Per Serving Calories 157Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 115mgCarbohydrates 28gNet Carbohydrates 27gFiber 1gSugar 15gProtein 3g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
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