Description
Indulge in these moist and flavorful Chocolate Chip Muffins that are easy to make and perfect for breakfast or a snack. Packed with semi-sweet chocolate chips, these bakery-style muffins are a treat for any time of the day.
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
Additions:
- 1 1/2 cups semi-sweet chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk milk, melted butter, eggs, and vanilla until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Add Chocolate Chips: Fold in the chocolate chips.
- Bake: Divide batter into muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired. Bake for 17–20 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use mini chocolate chips for more even distribution.
- For bakery-style muffins, let the batter rest for 10–15 minutes before baking.
- Muffins are best fresh but can be stored in an airtight container for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
