Description

This chocolate chip muffin recipe creates soft, moist, and bakery-style muffins that are packed with rich chocolate chips. Perfect for breakfast, snacks, or dessert, these muffins are incredibly easy to make with simple ingredients. Whether you’re a beginner or an experienced baker, this recipe guarantees a fluffy and delicious treat every time. Enjoy warm muffins straight from the oven or store them for later!

Ingredients

Scale

Ingredients

Dry Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter (melted)
2 large eggs
1 cup milk
1 teaspoon vanilla extract

Add-ins

1 cup semi-sweet chocolate chips

Instructions

Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter to prevent sticking.
Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Mix the Wet Ingredients
- In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth and fully combined.
Combine Wet and Dry Ingredients
- Slowly add the wet mixture into the dry ingredients. Gently stir until just combined, do not overmix, or the muffins may become dense.
Fold in Chocolate Chips
- Use a spatula to gently fold the chocolate chips into the batter. This ensures even distribution without overmixing.
Fill the Muffin Cups
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
Bake the Muffins
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

For extra moisture, replace half of the milk with buttermilk or Greek yogurt.
For taller muffins, start baking at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) for the remaining time.
Use mini chocolate chips for better chocolate distribution throughout the muffins.
To make dairy-free muffins, substitute butter with coconut oil and use almond milk instead of regular milk.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 10
Cook Time: 20
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: chocolate chip muffin, homemade muffins, easy muffin recipe, bakery-style muffins, soft muffins, fluffy muffins, moist muffins, chocolate chip cupcakes, quick breakfast, baking recipes