Chocolate Chip Muffins (Printable)

Moist, tender muffins filled with rich chocolate chips, ideal for breakfast or a sweet treat anytime.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup whole milk
07 - 1/2 cup vegetable oil or melted unsalted butter
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-ins

10 - 1 1/4 cups semisweet chocolate chips

# How To Cook:

01 - Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract until fully blended.
04 - Pour the wet ingredients into the dry ingredients and stir gently just until combined, avoiding overmixing.
05 - Fold in the chocolate chips, reserving a few to sprinkle on top before baking.
06 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full. Sprinkle reserved chips on top.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, allowing for a few melted chocolate streaks.
08 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in one bowl with no mixer needed, so cleanup is surprisingly quick.
  • The tops crack and puff into beautiful golden domes studded with melted chocolate.
  • You can double the batch and freeze half for those mornings when you need something homemade without the effort.
02 -
  • Do not overmix the batter or the muffins will turn out dense and tunneled instead of light and fluffy.
  • Filling the cups too full causes overflow, so stick to three-quarters and you will get perfect domed tops.
  • If you skip the 5-minute rest in the pan, the muffins might crumble when you try to remove them.
03 -
  • Use room temperature eggs and milk so the batter mixes more evenly and the muffins rise better.
  • Toss the chocolate chips in a little flour before folding them in to keep them from sinking to the bottom.
  • For bakery-style tops, fill the cups a bit fuller and bake at a higher temperature (400°F) for the first 5 minutes, then reduce to 375°F for the remaining time.

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