Description
These classic Chocolate Chip Muffins are soft, moist, and packed with semi-sweet chocolate chips, making them the perfect treat for breakfast or a delicious snack. They feature a tender crumb with a hint of vanilla and optional nuts for added crunch. Baked to golden perfection, these muffins are easy to make and guaranteed to satisfy any chocolate lover’s craving.
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 all-purpose flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the whole milk (or buttermilk), melted unsalted butter, and vanilla extract. Stir until the mixture is well blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or spoon just until combined. Avoid overmixing to maintain a light and tender texture; the batter may remain a little lumpy.
- Add the Chocolate Chips: Fold in the semi-sweet chocolate chips, and nuts if using, distributing them evenly throughout the batter for consistent flavor in each muffin.
- Fill the Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising. This recipe makes approximately 12 muffins.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached but no wet batter. The tops should spring back when gently pressed.
- Cool the Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents soggy bottoms and allows the muffins to cool completely.
- Serve and Enjoy: Serve these warm or at room temperature with coffee, milk, or your favorite beverage for a delightful treat any time of the day.
Notes
- For extra moistness and a slight tang, substitute whole milk with buttermilk.
- Do not overmix the batter; overmixing can result in dense, tough muffins.
- Use high-quality semi-sweet chocolate chips for the best flavor.
- Add nuts like walnuts or pecans for crunch and texture if desired.
- You can store baked muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Make sure to measure flour properly by spooning it into the measuring cup and leveling off to avoid dense muffins.
