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.