Description
These easy chocolate chip muffins are soft, moist, and bursting with semi-sweet chocolate chips in every bite. Ideal for a quick breakfast or a delightful snack, these muffins come together effortlessly with basic pantry ingredients and bake up golden and fluffy in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2/3 cup whole milk (or plant-based milk)
- 1/2 cup melted butter (or neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until fully combined, ensuring an even distribution of leavening agents and sweeteners.
- Combine wet ingredients: In a separate bowl, mix the milk, melted butter, eggs, and vanilla extract until the mixture is smooth and homogenous, which will help provide moisture and flavor to the muffins.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing as this can cause the muffins to be dense and tough.
- Fold in chocolate chips: Carefully fold in the chocolate chips, reserving a handful to sprinkle on top of the muffin batter for an extra chocolatey finish.
- Fill muffin cups: Divide the batter evenly across the prepared muffin cups, filling each about 3/4 full to allow room for rising. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely to avoid sogginess and to set their texture.
Notes
- Use room temperature eggs and milk for the best batter consistency.
- For a dairy-free version, substitute whole milk with almond, soy, or oat milk and use melted coconut oil or vegetable oil instead of butter.
- Ensure not to overmix the batter to keep muffins tender and light.
- You can add nuts like walnuts or pecans for added texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
