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Chocolate Chip Muffins

These chocolate chip muffins are soft, moist, and golden-brown with pockets of gooey chocolate in every bite. They are made by mixing dry and wet ingredients separately, folding in chocolate chips, and baking until perfectly risen and tender. The result is a delightful treat with a tender crumb and a slightly crispy top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 1 cup milk whole milk or your choice
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 190°C (375°F) and grease your muffin tin or line with paper liners. This ensures your muffins won’t stick and are easy to remove after baking.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This helps evenly distribute the leavening agents and seasoning.
  3. In a separate bowl, melt the butter, then let it cool slightly. Add eggs one at a time, whisking after each addition until smooth. Pour in the milk and vanilla extract, and whisk until the mixture is uniform.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula or spoon until just combined—be careful not to overmix, as this can make the muffins dense.
  5. Fold in the chocolate chips evenly throughout the batter. This ensures each muffin has delightful pockets of gooey chocolate.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Use a scoop or spoon for neatness.
  7. Bake in the preheated oven for 18–20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them rest in the tin for about 5 minutes. This helps set the structure and makes removal easier.
  9. Transfer the muffins to a cooling rack and allow them to cool slightly. They are best enjoyed warm or at room temperature, with the chocolate still gooey inside.
  10. Serve and enjoy these tender, golden-brown muffins with pockets of melted chocolate, perfect for breakfast or a sweet snack.

Notes

For extra flavor, sprinkle a pinch of sea salt on top of the muffins before baking. You can also substitute chocolate chips with chopped nuts or dried fruit for variation.