Description
These easy chocolate chip muffins are a classic, quick-bake treat perfect for breakfast or snack time. Made with simple pantry ingredients, including flour, sugar, butter, and semi-sweet chocolate chips, these muffins are moist, fluffy, and loaded with melty chocolate. With just 30 minutes from start to finish, they’re ideal for beginner bakers and busy households alike.
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
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until uniformly combined.
- Combine Wet Ingredients: In a separate bowl, blend 2/3 cup whole milk, 1/2 cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until combined, being careful not to overmix to keep the muffins light and fluffy.
- Fold in Chocolate Chips: Add 1 cup of semi-sweet chocolate chips to the batter, folding them in gently. Reserve a small handful of chocolate chips for topping the muffins.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin for an extra chocolatey finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess from steam build-up and helps set their texture.
Notes
- Do not overmix the batter to avoid dense muffins; a few lumps are okay.
- You can substitute whole milk with any plant-based milk like almond or oat milk.
- For a dairy-free version, use oil instead of butter.
- Ensure your baking powder is fresh for proper rise.
- Muffins are best enjoyed the day they’re baked but can be stored in an airtight container for up to 3 days.
