Description
This classic Chocolate Chip Muffins recipe yields 12 moist and fluffy muffins packed with semi-sweet chocolate chips. Perfect for breakfast, snack time, or dessert, these muffins combine simple pantry ingredients for a delicious treat that everyone will love.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup whole milk (or buttermilk for extra richness)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans (if you like nuts in your muffins)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with non-stick spray to prepare for baking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until fully combined.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Stir the wet ingredients until well combined, creating a smooth mixture.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with dry ingredients and gently stir with a spatula or spoon until just combined. Avoid overmixing; the batter should remain slightly lumpy to ensure a tender texture.
- Add the Chocolate Chips: Fold in the semi-sweet chocolate chips and optional nuts evenly through the batter, distributing them well without overmixing.
- Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This portioning will yield approximately 12 muffins.
- Bake the Muffins: Bake the muffins in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no raw batter. The muffin tops should spring back when gently pressed.
- Cool the Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Serve and Enjoy: Serve these warm or at room temperature with a cup of coffee or milk for a delightful treat any time of day.
Notes
- For richer flavor, substitute whole milk with buttermilk.
- Do not overmix the batter to keep muffins tender and light.
- You can add nuts for extra texture and flavor, or omit if preferred.
- Ensure the oven is fully preheated to achieve even baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
