Chocolate Chip Muffins

The aroma of freshly baked chocolate chip muffins wafts through the air like a warm hug on a chilly morning. Imagine biting into one of these golden delights, the melted chocolate chips oozing with gooey goodness as they tickle your taste buds. If you’ve ever wondered how to bring this sweet joy into your kitchen, you’re in for a treat.

These delightful treats aren’t just for breakfast they are perfect for school lunches or an afternoon snack while binge-watching your favorite series. Trust me your taste buds will thank you as you devour each bite

I remember the first time I made these chocolate chip muffins my kids practically inhaled them Their smiles and crumbs all over the kitchen floor were worth every minute spent baking.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the backbone of our muffins sift it well for a light texture.
• Baking Powder: A must-have for that perfect rise ensure it’s fresh for best results.
• Sugar: Granulated sugar sweetens the deal brown sugar can add extra moisture.
• Salt: Just a pinch enhances all those lovely flavors in our muffins.
• Unsalted Butter: Melt it down for rich flavor let it cool slightly before mixing.
• Eggs: Use large eggs at room temperature to help with even mixing.
• Milk: Whole milk gives the best flavor and tenderness feel free to substitute with non-dairy options if needed.
• Chocolate Chips: Semi-sweet or dark chocolate chips make these muffins irresistibly decadent

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). While it warms up, grab your favorite muffin tin and grease it lightly or line it with paper liners.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt until everything is well combined. You want to ensure there are no lumps lurking about

Melt Butter and Combine Wet Ingredients: Melt your unsalted butter in the microwave until just liquid. In another bowl, mix this melted butter with eggs and milk until smooth and creamy.

Combine Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredients while stirring gently. Mix until just combined it’s okay if there are a few lumps overmixing equals dense muffins

Add Chocolate Chips : Gently fold in those glorious chocolate chips using a spatula or wooden spoon. Make sure they are evenly distributed throughout the batter for maximum gooeyness.

Fill Muffin Tins & Bake : Spoon the batter into your prepared muffin tin until each cup is about three-quarters full (don’t be shy ). Pop them in the oven and bake for 18-20 minutes or until golden brown on top.

Once baked, allow them to cool slightly before transferring them to a wire rack where they’ll smell divine

Now you have learned how easy it is to make delicious chocolate chip muffins from scratch. I can’t wait for you to enjoy them as much as I do Grab those ingredients today and treat yourself your taste buds will throw a party

Perfecting the Cooking Process

Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners. Mix dry ingredients first, then combine with wet ingredients for even distribution. This sequence avoids clumps and ensures fluffy muffins that rise beautifully.

Add Your Touch

Feel free to swap out half of the all-purpose flour for whole wheat for added nutrition. Toss in some nuts or dried fruits for extra flavor and texture. Customize the chocolate by using dark, milk, or even white chocolate chips for variety.

Storing & Reheating

Store your chocolate chip muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped. Reheat in the microwave for about 10-15 seconds to bring back their warm, gooey goodness.

Creating these chocolate chip muffins brings back memories of my grandmother’s kitchen, where laughter mixed with the sweet smell of baked goods made everything feel special. Her secret was always adding a pinch of love along with the chocolate chips.

FAQ

What’s the best way to prevent muffin tops from burning?

To avoid burnt tops, reduce oven temperature by 25°F and check doneness earlier.

Can I use frozen chocolate chips in my muffins?

Yes, frozen chocolate chips work great just fold them in directly without thawing.

How can I make my muffins more decadent?

Add a sprinkle of sea salt on top before baking for a gourmet touch that enhances flavor.

Irresistible Chocolate Chip Muffins Recipe

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Indulge in the ultimate chocolate chip muffins, soft and fluffy with gooey chocolate goodness. Perfect for breakfast or a delightful snack anytime!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• • 2 1/2 cups (320g) all purpose flour
  • 1 cup (200g) granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups mini semi sweet chocolate chips, divided
  • 2 large eggs, room temp

• 1/4 cup (65g) sour cream, room temp
• 2 tsp vanilla extract
• 2 tbsp pure maple syrup
• 2 tbsp vegetable oil
• 1/2 cup (110g) unsalted Danish Creamery European Style Butter, melted
• 1 cup (255ml) buttermilk, room temp
• 2–3 tbsp coarse or raw sugar, for sprinkling

Instructions

1. 1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
   2. In a separate bowl, whisk together the eggs and sour cream until completely smooth.
   3. Then mix in the vanilla, maple syrup, and oil followed by the butter and then buttermilk.
   4. Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined – careful not to over mix.
   5. Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. This will give the leaveners a head start, so each muffin bakes with a tall muffin top in the oven. If you’re in a rush, you can bake the batter right away. They just won’t be as domed on top.
   6. After 1 hour, preheat the oven to 425F and line a muffin (or cupcake) tin with 12 paper liners.
   7. Using an ice cream scoop, gently run the scoop through the bowl of batter. You’ll notice the batter is very fluffy, so be careful not to disrupt this as you scoop. Just run the scoop through the bowl and pull out the batter. Don’t mix it around or bother it too much.

1. Over fill each liner just a smidge (see pictures in post for reference). You may have about 1 scoop of batter leftover which is to be expected.
2. Top each muffin with a sprinkle of coarse sugar and a pile of mini chocolate chips. Really lay on those chocolate chips as they’ll disperse and spread as the muffins grow (see picture in post for reference).
3. Bake at 425F for 8 minutes. Then, with the oven door still closed, reduce the oven temperature to 350F and bake for another 8-10 minutes. You do not need to wait for the temperature to reach 350F to continue baking, simply just adjust the temperature down to 350F and set a timer for 8-10 minutes.
4. Quickly test a muffin with a toothpick to see if they’re ready, but try not to keep the oven door open for too long as you do not want the hot air to escape.
5. Remove the muffins and let them cool for 10 minutes. Then, carefully transfer each muffin to a cooling rack. The muffins may stick to the pan around the bottom edges, so just use a knife to pop them loose if needed.
6. Let the muffins cool for another 10-15 minutes. They’re best served warm so enjoy!

Notes

FLOUR – For accuracy, I recommend weighing the flour if you can. Otherwise, spoon and level the flour when measuring. Do so by lightly spooning the flour into the measuring cup and leveling it off with a knife. Do not shake it or pack it down into the cup, otherwise you’ll end up with dry and dense muffins.

BUTTERMILK – You can also make your own buttermilk from whole milk and vinegar or lemon juice. Measure out 1 cup of milk, then omit one tablespoon. Then stir in 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes to curdle before use.

SOUR CREAM – You can also use full fat Greek yogurt

STORAGE – After the muffins have cooled completely, keep in an air tight container at room temperature for about 2 days. To keep for longer, store in the refrigerator where they will keep for up to 5 days.

 

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: Substitute half the all-purpose flour with whole wheat flour for added nutrition. Experiment with various chocolate types for unique flavors. Store in an airtight container at room temperature for up to three days or freeze for longer storage.