Description
These delicious homemade chocolate chip muffins are soft, moist, and filled with bursts of semi-sweet chocolate chips. Perfect for breakfast or a sweet snack, these muffins combine classic baking ingredients to create a delightful treat that’s easy to make and loved by all ages.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Provides structure and texture)
- 3/4 cup Granulated Sugar (Adds sweetness and moisture)
- 1 tablespoon Baking Powder (Acts as a leavening agent)
- 1/2 teaspoon Salt (Enhances overall flavor)
Wet Ingredients
- 1/2 cup Unsalted Butter, melted (Adds richness)
- 2 large Eggs (Bind ingredients together)
- 1 cup Milk (Adds moisture and smoothness)
Add-ins
- 1 cup Semi-Sweet Chocolate Chips (Provides bursts of chocolatey goodness)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing with non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Mix Wet Ingredients: In a separate bowl, melt the unsalted butter and let it cool slightly to avoid cooking the eggs. Then add the eggs and milk, whisking until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon, mixing only until just combined to avoid overworking the batter which can cause tough muffins.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, spreading them evenly throughout without over mixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely which prevents sogginess at the base.
- Serve and Store: Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Room temperature eggs mix better with wet ingredients.
- You can substitute milk with buttermilk for a tangier flavor and softer texture.
- For dairy-free muffins, use a plant-based milk and vegan butter alternative.
- Store muffins in an airtight container to keep them moist and fresh.
