Chocolate Chip Muffins Delight (Printable Version)
Moist, fluffy muffins bursting with semisweet chocolate chips for a delightful treat any time of day.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 1/4 cups semisweet chocolate chips
11 - Optional: extra chocolate chips for topping
# Directions:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly mixed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until homogenous.
04 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined; the batter should remain slightly lumpy to ensure lightness.
05 - Fold in the semisweet chocolate chips, reserving a small portion for topping if desired.
06 - Divide the batter evenly into the prepared muffin tin, filling each cup approximately three-quarters full. Sprinkle reserved chocolate chips on top if using.
07 - Bake at 375°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Tips:
01 -
- They come together in under 35 minutes, which means you can have fresh muffins before your coffee gets cold.
- The batter is forgiving enough that you can fold everything by hand and still get that perfect fluffy texture.
- Chocolate chips scattered throughout guarantee every bite tastes like a small celebration.
02 -
- The moment you see big streaks of flour disappear is your signal to stop mixing; muffin batter should never be smooth and uniform.
- A toothpick test matters more than time—every oven runs differently, and pulling muffins out even two minutes too early saves them from drying out.
03 -
- Room temperature ingredients mix more smoothly and create a finer, more tender crumb than cold ingredients pulled straight from the fridge.
- The secret to muffins that stay moist is not overbaking—remove them when a toothpick comes out mostly clean, not completely clean.