Chocolate chip muffins are a comforting and irresistible treat, perfect for a cozy breakfast or an afternoon snack. With a soft, moist texture and pockets of gooey chocolate chips throughout, these muffins are a favorite among both kids and adults. The simple recipe comes together quickly, and the results are always satisfying!
Equipment:
- Muffin tin
- Paper muffin liners (optional)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spoon or ice cream scoop
- Cooling rack
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips (or more if you love extra chocolate!)
Instructions:
- Prepare the Muffin Tin:
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, beat the egg lightly. Add the vanilla extract, milk, and melted butter, and whisk until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix. It’s okay if there are a few lumps!
- Add Chocolate Chips:
- Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Fill the Muffin Tin:
- Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about ¾ full.
- Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (with a few crumbs) or the tops are golden brown.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- For extra chocolatey muffins, sprinkle some additional chocolate chips on top before baking.
- If you prefer a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- You can add a handful of nuts, such as walnuts or pecans, for a crunchy texture alongside the chocolate chips.
These chocolate chip muffins are the perfect treat to enjoy with your morning coffee, as an afternoon snack, or whenever you’re craving something sweet. With their tender crumb and rich chocolate flavor, they’ll quickly become a favorite in your household. So simple, yet so satisfying!
Chocolate Chip Muffins Recipe
These delicious chocolate chip muffins are soft, fluffy, and filled with melty chocolate chips in every bite. Perfect for breakfast, a snack, or a sweet treat any time of the day!
Equipment
- Muffin tin
- Paper muffin liners (optional)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spoon or ice cream scoop
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup unsalted butter melted
- 1 cup semi-sweet chocolate chips or more if you love extra chocolate!
Instructions
- Prepare the Muffin Tin:
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, beat the egg lightly. Add the vanilla extract, milk, and melted butter, and whisk until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix. It's okay if there are a few lumps!
- Add Chocolate Chips:
- Gently fold in the chocolate chips, ensuring they're evenly distributed throughout the batter.
- Fill the Muffin Tin:
- Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about ¾ full.
- Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (with a few crumbs) or the tops are golden brown.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
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