Chocolate Chip Muffins
Chocolate Chip Muffins are soft, moist, and packed with melty chocolate chips in every bite. With a tender crumb and golden tops, they’re the perfect treat for breakfast, snacks, or dessert—simple to make and always a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk or substitute with milk + 1 tbsp vinegar
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
- Mix the batter: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. Fold in the chocolate chips.
- Fill the muffin cups: Divide batter evenly among the 12 muffin cups, filling about ¾ full. Top each with a few extra chocolate chips for a bakery-style look.
- Bake: Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For taller muffin tops, rest the batter for 10–15 minutes before baking.
- Use mini chocolate chips for better distribution throughout the muffin.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Great with a glass of milk or a cup of coffee.