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3-Ingredient Chocolate Chip Muffins

3-Ingredient Chocolate Chip Muffins

These golden, bakery-style muffins are soft, fluffy, and loaded with melty chocolate chips and they’re made with just three ingredients! No eggs, no butter, no mixer. Just ice cream, self-rising flour and chocolate chips. The easiest muffins you’ll ever bake!
Print Recipe
PREP: 10 minutes
COOK: 25 minutes
TOTAL: 35 minutes
Servings: 6 Muffins
Course: Breakfast, Dessert, Snack

Ingredients
  

  • 1½ cups 255 g vanilla ice cream, softened (not melted)
  • 1 cup 130 g self-rising flour
  • ½ cup 100 g chocolate chips (semi-sweet or milk)
  • Optional: 1 tablespoon coarse sugar for topping

Instructions
 

  1. Preheat oven to 375°F (190°C) and line a 6-cup muffin pan with paper liners or grease lightly.
  2. Soften the ice cream at room temperature for 5–10 minutes until creamy but not fully melted.
  3. In a mixing bowl, stir together the softened ice cream and self-rising flour until just combined.
  4. Fold in the chocolate chips. Do not overmix.
  5. Spoon batter into muffin cups, filling about ¾ full.
  6. Optional: Sprinkle coarse sugar on top for a crunchy finish.
  7. Bake for 25–28 minutes, or until tops are golden and a toothpick comes out clean.
  8. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Best served warm!

Notes

  • If you don’t have self-rising flour, use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
  • Avoid using light or dairy-free ice cream, full-fat vanilla (French-style with egg yolks) gives the best texture.
  • These are best fresh but can be stored at room temp for up to 2 days or frozen for 1 month.
  • Reheat in the microwave for 10–15 seconds or warm in the oven to refresh the texture.
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