Chocolate Chip Muffins
These quick and easy-to-make Chocolate Chip loaded Muffins are a bit crisp on top and super soft and moist on the inside.
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Servings: 12
Calories: 298kcal
Equipment
- 12-cup Muffin Pan (or 2 6-cup Pans)
Ingredients
- ½ cup Unsalted Butter, softened
- ½ cup Light Brown Sugar
- ½ cup Granulated Sugar
- 2 lg Eggs
- 1 ½ teaspoons Pure Vanilla Extract
- 2 cups All-Purpose Flour
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- ½ cup Whole Milk
- ¾ cup Semi-Sweet Mini Chocolate Chips (plus 3-4 tbsp more to sprinkle on top)
Instructions
- Prepare the muffin pan by greasing the cups generously with butter or cooking spray and set aside. You can also use paper liners.
- In a large bowl, beat butter and both the sugars, using an electric hand mixer at medium-high speed, until it turns light and creamy, about 2-3 minutes.
- In another bowl, whisk the flour, salt, and baking powder and set aside. This is your dry mixture.
- Now, add the eggs and vanilla into the butter-sugar mixture and beat on medium-high speed until combined well. This is your wet mixture.
- Gently fold the dry mixture into the wet mixture in three equal and separate additions, alternating with the milk and ending with the dry mix. Make sure that you only mix until the flour disappears. Do not over mix as that can make your muffins too dense.
- Gently fold in ¾ cup of the chocolate chips, using a silicone spatula, until evenly distributed. Do not over mix.
- Preheat the oven to 425° F and let the batter rest while the oven is heating.
- Divide the batter evenly between the muffin cups, filling almost to the top. Sprinkle the extra chocolate chips on the top.
- Bake in a preheated oven at 425° F for 5 minutes, then without opening the oven door, reduce the temperature to 350° F and bake for another 13-15 minutes, or until the muffins turn golden brown on top and a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack for further cooling, or serve warm.
Notes
Storage
Chocolate Chip Muffins will remain fresh for about 1-2 days when stored in an airtight container at room temperature or for 3-4 days when stored in the fridge. Chocolate Chip Muffins can also be frozen for around 2 months when stored properly in a heavy-duty freezer bag. To warm, thaw them for 4-5 hours at room temperature and then bake them in a preheated oven at 35° F for 4-5 minutes or until heated.Tips
- Make sure you grease the muffin cups generously as we are not using any liners. However, you can use liners if you want.
- You can use all white sugar if you don’t have brown sugar on hand.
- You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist comparatively.
- Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
- Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
- Baking muffins initially at 425°F will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 5-6 minutes at this temperature, otherwise the top and bottom might burn.
Nutrition
Calories: 298kcal