Chocolate Chip Muffins
Soft, moist, and loaded with chocolate chips, these muffins are the ultimate quick-bake treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- ½ cup whole milk (or buttermilk for tangy flavor)
- 2 large eggs, room temperature
- 1 tsp large eggs, room temperature
Add-ins
- 1 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Step 1: Preheat and PrepPreheat your oven to 375°F (190°C).Line a 12-cup muffin tin with paper liners or grease the cups generously.
- Step 2: Mix Dry IngredientsIn a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Step 3: Combine Wet IngredientsIn another bowl, whisk melted butter, milk, eggs, and vanilla extract until well combined.
- Step 4: Fold TogetherGradually add the wet mixture to the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the muffins tender.Fold in the chocolate chips, reserving a few for topping.
- Step 5: Fill and BakeDivide the batter evenly among the prepared muffin cups, filling each about 3/4 full.Sprinkle a few extra chocolate chips on top of each muffin.Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Cool and ServeAllow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For bakery-style muffins with high domes, start baking at 400°F for the first 5 minutes, then reduce to 375°F for the remainder of the time.
- Add a sprinkle of coarse sugar on top for a crunchy texture.