Description
Delicious and easy-to-make chocolate chip muffins that are perfect for breakfast, snacks, or dessert. These muffins are moist, tender, and packed with semi-sweet chocolate chips, with an optional addition of crunchy nuts for extra texture. Made with simple pantry ingredients and baked to golden perfection, these muffins are a crowd-pleaser and a classic favorite.
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 (if you like nuts in your muffins)
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.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until fully combined and aerated.
- Mix the Wet Ingredients: In another bowl, beat the eggs thoroughly, then add the whole milk (or buttermilk), melted unsalted butter, and vanilla extract. Stir the wet ingredients until they are well blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Gently fold with a spatula or spoon until just combined. The batter should remain slightly lumpy—do not overmix to keep the muffins tender.
- Add the Chocolate Chips: Fold in the semi-sweet chocolate chips and nuts if you are using them, distributing them evenly throughout the batter.
- Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising, making approximately 12 muffins.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check doneness, insert a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs but no wet batter. The tops should spring back when pressed lightly.
- Cool the Muffins: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
- Serve and Enjoy: Enjoy these chocolate chip muffins fresh and warm with a cup of coffee or milk for a delightful treat any time of day.
Notes
- For a richer flavor, substitute whole milk with buttermilk.
- Do not overmix the batter to avoid dense muffins.
- You can swap semi-sweet chocolate chips for dark, milk, or white chocolate chips according to preference.
- Adding nuts like walnuts or pecans adds a nice crunch but is optional.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
