Chocolate Chip Muffins

Irresistibly Soft and Sweet – Perfect for Any Occasion

These Chocolate Chip Muffins are a delightful treat that combines the fluffiness of a classic muffin with bursts of rich, melty chocolate. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are easy to make from scratch and sure to impress. Whether you’re making them for a family gathering, a holiday brunch, or just to satisfy a sweet craving, these muffins always hit the spot. Moist, delicious, and loaded with chocolate chips, they’re a crowd-pleaser for kids and adults alike.

These muffins are ideal for casual brunches, birthday parties, or even holiday gatherings like Christmas morning or Easter brunch. They also make a perfect afternoon snack or dessert for any family get-together.

How to Make From Scratch Muffins:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix dry ingredients (flour, sugar, baking powder, and salt).
3. In another bowl, whisk wet ingredients (milk, eggs, melted butter, and vanilla extract).
4. Gently combine the wet and dry ingredients.
5. Fold in chocolate chips and divide the batter evenly into the muffin tin.
6. Bake for 18-20 minutes until golden brown. Let cool slightly before enjoying.

When to Flip Muffins:
No flipping is needed, but rotate the muffin tin halfway through baking for even browning.

How to Reheat Muffins:
Reheat muffins by microwaving for 15-20 seconds or placing them in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.

Can You Save Batter Muffins?:
Yes, you can refrigerate the muffin batter for up to 24 hours. Just be sure to stir it gently before baking.

Can You Freeze Muffins?:
Yes, these muffins freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid over-mixing.
5. Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Editor’s Note:
Add a handful of chopped nuts or a pinch of cinnamon to the batter for a fun variation. White or dark chocolate chips can also be used for a different flavor twist.

Nutrition Facts:
Per muffin (makes 12 muffins):

• Calories: 260
• Fat: 12g
• Carbohydrates: 34g
• Protein: 4g
• Fiber: 1g
• Sugar: 20g

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