Description
Delight in these easy-to-make chocolate chip muffins that are perfect for breakfast, snacks, or dessert. With a tender crumb, balanced sweetness from both granulated and brown sugar, and packed with semi-sweet chocolate chips, these muffins are a crowd-pleaser. Ready in just 30 minutes, they’re a simple treat that requires basic ingredients and minimal effort.
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 it 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 evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the milk, melted butter, eggs, and vanilla extract until the mixture is smooth and consistent.
- Blend wet and dry mixtures: Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful to avoid overmixing to keep the muffins tender.
- Add chocolate chips: Fold in most of the semi-sweet chocolate chips, reserving some to sprinkle on top of the batter later.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips over the tops of the muffins for a nice finish.
- 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.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their texture.
Notes
- For dairy-free muffins, substitute whole milk with plant-based milk such as almond or oat milk, and use a neutral oil instead of butter.
- Do not overmix the batter; a few lumps are okay to keep the muffins light and fluffy.
- Chocolate chip quantity can be adjusted based on preference or replaced with nuts or dried fruit.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure muffin cups are only filled 3/4 full to prevent overflow during baking.
