Description
This Easy Chocolate Chip Muffins Recipe yields moist, fluffy muffins studded generously with semisweet chocolate chips. Perfectly tender with a golden crust, these muffins are an ideal treat for breakfast or snack time, made with simple pantry staples and a quick bake time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp fine sea salt
- 1 tbsp baking powder
Wet Ingredients
- ¾ cup buttermilk
- 1 stick unsalted butter, melted
- 1 Large egg
- 1 tsp vanilla extract
Add-ins
- 1 ½ cups semisweet chocolate chips
Instructions
- Prep Oven & Muffin Tin: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy muffin removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, light brown sugar, granulated sugar, sea salt, and baking powder. This ensures all dry ingredients are evenly distributed for a tender crumb.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted unsalted butter, large egg, and vanilla extract until the mixture is smooth and uniform.
- Mix Batter: Pour the wet ingredient mixture into the dry ingredients bowl. Gently fold the batter using a spatula until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Add Chocolate Chips: Gently fold in the semisweet chocolate chips ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. The muffins should have golden edges, and a toothpick inserted into the center should come out with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before enjoying warm.
Notes
- Do not overmix the batter to avoid dense muffins; gentle folding is key.
- Ensure the butter is melted but not hot when combining with wet ingredients.
- You can substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar if needed.
- For added texture, you may sprinkle a few extra chocolate chips on top before baking.
- Muffins are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
