Homemade Chocolate Chip Muffins Recipe

Introduction

These homemade chocolate chip muffins are tender, moist, and packed with melty chocolate chips in every bite. Perfect for breakfast, a snack, or dessert, they come together quickly with simple ingredients you likely have on hand.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moist muffins, substitute half the milk with plain yogurt or sour cream.
• Try using mini chocolate chips for more even distribution throughout the muffins.
• Add a sprinkle of cinnamon or a handful of chopped nuts for extra flavor and texture.
• Use dark or white chocolate chips as a tasty variation.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the right texture, but you can substitute whole wheat flour for a healthier option. Keep in mind that whole wheat may make the muffins denser.

How do I prevent the muffins from sticking to the pan?

Greasing the muffin tin well or using paper liners will help prevent sticking and make it easier to remove the muffins once baked.

Homemade Chocolate Chip Muffins Recipe

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★★★★★

4.4 from 148 reviews

These Homemade Chocolate Chip Muffins are soft, moist, and bursting with chocolate chips in every bite. Perfect for breakfast, snack time, or dessert, this easy-to-follow recipe uses simple pantry ingredients and delivers bakery-quality muffins right from your oven.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 large egg
• 3/4 cup milk
• 1 teaspoon vanilla extract

Add-ins

• 1 cup chocolate chips

Instructions

1. Preheat the oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine evenly.
3. Combine wet ingredients: In a separate medium bowl, whisk the melted unsalted butter, large egg, milk, and vanilla extract until the mixture is smooth and uniform.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay as this keeps the muffins tender.
5. Fold in chocolate chips: Gently fold the chocolate chips into the batter, ensuring they are evenly distributed without breaking them.
6. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake: Bake in the preheated oven for 18 to 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to keep muffins light and fluffy.
• You can substitute milk with buttermilk for a tangier flavor and softer texture.
• Feel free to add nuts or dried fruit along with or instead of chocolate chips.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Keywords: Chocolate chip muffins, homemade muffins, easy muffin recipe, breakfast muffins, chocolate chip baking