Description
This classic Chocolate Chip Muffins recipe delivers moist, fluffy muffins studded with semi-sweet chocolate chips. Perfect for breakfast or a snack, these easy-to-make muffins feature a tender crumb with a lightly crunchy sugar topping, bringing bakery-style deliciousness to your home kitchen.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2/3 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt to evenly combine all the dry components.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, melted and cooled butter, eggs, and vanilla extract thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender muffin crumb.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter ensuring an even distribution without overworking the mixture.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling about three-quarters full to allow room for rising. Sprinkle the tops with coarse sugar if you desire a crunchy topping.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess on the bottom.
Notes
- You can substitute mini chocolate chips for a more even distribution of chocolate throughout the muffins.
- For bakery-style texture, let the batter rest for 10–15 minutes before baking to enhance the muffin’s rise and crumb.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
