Description
Delight in these classic Chocolate Chip Muffins, perfect for breakfast or a sweet snack. Soft and moist, with a tender crumb packed with semi-sweet chocolate chips and a hint of vanilla, these muffins are easy to make with simple pantry ingredients. Optional nuts add a pleasant crunch for those who like a little extra texture.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup whole milk (or buttermilk for extra richness)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with non-stick spray to prevent sticking during baking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and brown sugar. This ensures even distribution of leavening agents and sweetness.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs thoroughly and then add the milk, melted butter, and vanilla extract. Stir these ingredients until fully combined for proper moisture and flavor integration.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl. Gently fold together using a spatula or spoon just until combined – be careful not to overmix, as a few lumps in the batter will help maintain a light muffin texture.
- Add the Chocolate Chips: Fold in the semi-sweet chocolate chips and, if desired, the chopped walnuts or pecans evenly throughout the batter to distribute flavors and textures.
- Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising. This batter quantity should make approximately 12 muffins.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. The tops should spring back slightly when gently pressed.
- Cool the Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess from steam condensation.
- Serve and Enjoy: These muffins are best served warm alongside coffee or milk for a comforting treat anytime of the day.
Notes
- Using buttermilk instead of whole milk enhances the muffins’ tenderness and adds a slight tang.
- Do not overmix the batter to avoid tough muffins; a few lumps are okay.
- You can substitute chocolate chips with other mix-ins like dried fruit or white chocolate chips if preferred.
- For a nuttier flavor, toast the walnuts or pecans before folding them into the batter.
- Ensure the melted butter is cooled slightly before mixing to prevent cooking the eggs.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
