Chocolate Chip Muffins
Deliciously soft and tall chocolate chip muffins reminiscent of bakery treats, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Basic flour works fine.
- 2 tsp baking powder Keeps muffins fluffy.
- 1 tsp salt Essential for flavor.
- 1 cup sugar White sugar recommended, brown sugar for a twist.
Wet Ingredients
- 2 large eggs Makes the muffins richer.
- 1 cup milk Buttermilk can also be used.
- 2 tsp vanilla extract Real vanilla is worth it.
- ½ cup melted butter Can substitute with oil.
Chocolate Chips
- 1 cup chocolate chips Use semi-sweet, dark, or mixed types.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine dry ingredients: flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the wet ingredients: eggs, milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips, reserving some for topping.
Baking
- Scoop the batter into muffin liners, filling them about 3/4 full and topping with reserved chocolate chips.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15 minutes.
- Remove the muffins once a toothpick inserted in the center comes out clean.
Cooling
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Consider using yogurt or sour cream for variations. Muffins can be frozen for up to two months. Always fill muffin cups high for better rise.