Self Rising Chocolate Chip Muffins

Everybody needs a basic muffin recipe that’s easy to make and always a family favorite. These Self Rising Chocolate Chip muffins are it!

self rising chocolate chip muffins

Frequently Asked Questions about Self Rising Chocolate Chip Muffins

Is self raising flour the same as self rising flour?

Most people in the U.S. refer to “self rising” flour, while other countries sometimes use the term self raising. I have seen some references suggest that “self raising” might not have salt in it, as it does here in America. So be sure to double check that if you’re not in the U.S. and are using a flour labeled as “self raising.”

How do I make self-raising flour from plain flour/all purpose flour?

The ratio is 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self rising flour.

Can I use olive oil, coconut oil or melted butter in this recipe?

I didn’t test them that way, but I suspect it will work.

Can I use whole milk instead of buttermilk?

If you do, you need to add 1 teaspoon of vinegar to the recipe. Otherwise, you won’t get the same rise in the muffins.

Can I use regular chocolate chips in place of the mini?

Yes, but I do think the mini chocolate chips are perfect because you get a little bite of chocolate in each bite.

Can I use brown sugar in place of regular sugar?

Yes, but expect the muffins to be a bit darker in color.

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self rising chocolate chip muffins

Super Easy Self Rising Chocolate Chip Muffins

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  • Author: Regan at This Baking Life
  • Total Time: 30 minutes
  • Yield: 9 muffins


  • 1 1/2 cups (170 g) self-rising flour
  • 1/2 cup of sugar
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/3 cup canola oil or vegetable oil
  • Chocolate chips (optional)


  1. Pre heat oven to 350°F. Coat 9 cups of a muffin tin pan with cooking spray or line muffin tray with paper muffin liners.
  2. Whisk together flour and sugar in a large bowl; stir in mini chocolate chips.
  3. In a separate small bowl, whisk together egg, vanilla, buttermilk and oil. Add wet ingredients to dry ingredients and stir until combined; do not overmix. Using a cookie scoop, portion wet mixture into prepared muffin cups. Sprinkle top of the muffin batter with extra chocolate chips, as desired.
  4. Bake in preheated oven for 20 to 25 minutes cooking time or until muffin tops are lightly browned. Remove from oven and let cool on a wire rack. Store in an airtight container.
  • Prep Time: 10 min
  • Cook Time: 20 min

If you liked these Self Rising Chocolate Chips Muffins, here are more self rising flour recipes you’ll enjoy:

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Pancakes Made With Self Rising Flour

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Self Rising Sour Cream Pound Cake

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Banana Bread Made With Self Rising Flour

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