Chocolate Chip Muffins

Introduction

Chocolate Chip Muffins are one of those irresistible bakery-style treats that bring joy to kids and adults alike. With their golden tops, fluffy interior, and bursts of gooey chocolate in every bite, they’re the perfect cross between a cupcake and a breakfast muffin. They’re indulgent yet simple, making them ideal for a weekend breakfast, a lunchbox surprise, or a sweet afternoon pick-me-up.

These muffins are especially beloved because they’re quick to prepare, require basic pantry ingredients, and can be customized with add-ins like nuts, oats, or even different flavored chips. Warm from the oven, they’re comfort food at its finest.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between sweetness and fluffiness. Unlike overly sugary store-bought muffins, these have just the right amount of sweetness to highlight the chocolate chips without overpowering the tender crumb.

I also love that they:

• Stay moist and soft for days.
• Can be made in less than 30 minutes.
• Taste bakery-worthy but are super easy to whip up at home.
• Are versatile enough for breakfast, snack, or dessert.

The melted chocolate pockets inside make every bite pure comfort!

Why It’s a Must-Try Dish

This is a must-try recipe because:

• Everyone loves chocolate chips—they make muffins universally appealing.
• It’s a one-bowl recipe, so minimal cleanup.
• Great for meal prep—they freeze beautifully for later.
• Perfect for beginner bakers to gain confidence.

In short, if you want a crowd-pleasing baked good that looks and tastes impressive but is simple to make, this is it.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 18–22 minutes
• Total Time: ~30 minutes

Servings & Nutrition

• Servings: 12 muffins
• Calories per serving: ~220 kcal (depending on chocolate chip type)

Course & Cuisine

• Course: Breakfast / Snack / Dessert
• Cuisine: American

Ingredients

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• ¼ cup brown sugar (adds moisture and richness)
• ½ cup unsalted butter, melted (or neutral oil)
• 2 large eggs
• ¾ cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips (reserve some for topping)

Optional Add-ins:

• ½ cup chopped nuts (walnuts, pecans, almonds)
• 1 tsp espresso powder (enhances chocolate flavor)
• ¼ cup shredded coconut

Directions

Step-by-Step Preparation

1. Preheat Oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs one at a time, then stir in milk and vanilla extract.
4. Combine: Slowly fold the dry ingredients into the wet mixture until just combined (do not overmix).
5. Add Chocolate Chips: Fold in 1 ¼ cups chocolate chips, saving a few for topping.
6. Fill Muffin Tins: Divide batter evenly into muffin cups (about ¾ full). Sprinkle reserved chocolate chips on top.
7. Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (some melted chocolate is fine).
8. Cool: Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve

• Serve warm with butter or a drizzle of honey.
• Pair with a glass of milk, coffee, or hot chocolate.
• For dessert, serve with a scoop of vanilla ice cream.
• Slice and spread with peanut butter for a protein boost.

Recipe Tips

• Do not overmix the batter; it makes muffins dense.
• For bakery-style muffin tops, bake at 400°F for the first 5 minutes, then reduce to 375°F.
• Coat chocolate chips lightly in flour before mixing to prevent sinking.
• Use room-temperature ingredients for even mixing.

Variations

• Double Chocolate Muffins: Replace ¼ cup flour with cocoa powder and add extra chocolate chips.
• Banana Chocolate Chip Muffins: Add 1 mashed ripe banana for natural sweetness.
• Nutty Muffins: Fold in walnuts or pecans for extra crunch.
• Berry & Chocolate Muffins: Add ½ cup fresh raspberries or blueberries.
• Mini Muffins: Make bite-sized versions—bake for 10–12 minutes.

Freezing & Storage

• Room Temperature: Store in an airtight container for 3–4 days.
• Refrigerator: Up to 1 week, but best at room temp.
• Freezer: Wrap individually in plastic wrap, place in freezer bags, and freeze up to 2 months. Thaw overnight or microwave for 20–30 seconds.

Special Equipment Needed

• Muffin tin (12-cup)
• Paper liners (optional, but recommended)
• Mixing bowls
• Whisk and spatula

Conclusion

Chocolate Chip Muffins are the ultimate comfort bake—soft, fluffy, and dotted with melty chocolate goodness. They’re easy to make, endlessly customizable, and always a hit with family and friends. Whether you’re baking them for breakfast, snack time, or dessert, they’ll bring smiles to anyone who takes a bite. This is a recipe you’ll want to keep on repeat—it’s simple, reliable, and deliciously satisfying every single time.

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Chocolate Chip Muffins

Author: admin Cuisine: American Courses: Breakfast, Desserts

Difficulty: Beginner Prep Time 10 mins Cook Time 22 mins Total Time 32 mins

Calories: 220 kcal per serving

Description

Chocolate Chip Muffins are one of those irresistible bakery-style treats that bring joy to kids and adults alike. With their golden tops, fluffy interior, and bursts of gooey chocolate in every bite, they’re the perfect cross between a cupcake and a breakfast muffin.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• ¼ cup brown sugar (adds moisture and richness)
• ½ cup unsalted butter, melted (or neutral oil)
• 2 large eggs
• ¾ cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips (reserve some for topping)

Optional Add-ins:

• ½ cup chopped nuts (walnuts, pecans, almonds)
• 1 tsp espresso powder (enhances chocolate flavor)
• ¼ cup shredded coconut

Instructions

1. Preheat Oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs one at a time, then stir in milk and vanilla extract.
4. Combine: Slowly fold the dry ingredients into the wet mixture until just combined (do not overmix).
5. Add Chocolate Chips: Fold in 1 ¼ cups chocolate chips, saving a few for topping.
6. Fill Muffin Tins: Divide batter evenly into muffin cups (about ¾ full). Sprinkle reserved chocolate chips on top.
7. Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (some melted chocolate is fine).
8. Cool: Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Keywords: Chocolate Chip Muffins