Indulge in these delightful Chocolate Chip Muffins, featuring a moist and tender crumb generously studded with rich chocolate chips. Perfect for breakfast, brunch, or an anytime snack, these muffins are sure to satisfy your sweet cravings.
Why You’ll Love This Recipe
- Quick and Easy: With minimal preparation and simple ingredients, you can whip up these muffins in no time.
- Versatile: Enjoy them fresh out of the oven, or freeze for a convenient treat later.
- Crowd-Pleaser: Their classic flavor and appealing texture make them a hit among both kids and adults.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powderAllrecipes+1The Guardian+1
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)Sally’s Baking Addiction
- 1/3 cup unsalted butter, melted and slightly cooledSally’s Baking Addiction
- 1/3 cup vegetable oilSally’s Baking Addiction
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream or yogurt, at room temperatureSally’s Baking Addiction
- 1 cup milk, at room temperatureSally’s Baking Addiction
- 1 teaspoon pure vanilla extract
- 1½ cups semi-sweet chocolate chips
- Coarse sugar for sprinkling (optional)Sally’s Baking Addiction+1Scientifically Sweet+1
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 425°F (218°C). Line a 6-count jumbo muffin pan with paper liners or grease it generously.Scientifically Sweet+2Sugar Spun Run+2Sally’s Baking Addiction+2
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.Scientifically Sweet+4Sally’s Baking Addiction+4The Beach House Kitchen+4
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, oil, and sugar until thoroughly mixed. Add the eggs one at a time, whisking after each addition. Then, incorporate the sour cream, milk, and vanilla extract, mixing until smooth.Sally’s Baking Addiction
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold the mixtures together gently until just combined. Be careful not to overmix; the batter should be thick. Fold in the chocolate chips.Sally’s Baking Addiction
- Fill the Muffin Pan: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle coarse sugar on top if desired.Sally’s Baking Addiction+1Scientifically Sweet+1
- Bake: Place the muffins in the preheated oven and bake for 5 minutes at 425°F (218°C). Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 25-26 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.Sally’s Baking Addiction
- Cool: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: 6 jumbo muffins or 15 standard muffinsSally’s Baking Addiction+1The Beach House Kitchen+1
- Prep Time: 15 minutesGreen Thumb Foodie
- Cook Time: 30 minutesSugar Spun Run+1Sally’s Baking Addiction+1
- Total Time: 45 minutes
Variations
- Mini Muffins: For bite-sized treats, use a mini muffin pan and adjust the baking time accordingly.
- Flavor Twists: Incorporate add-ins like chopped nuts, dried fruits, or a mix of white and dark chocolate chips for a unique flavor profile.
Storage/Reheating
- Storage: Store the muffins in an airtight container at room temperature for up to 5 days.
- Freezing: These muffins freeze well for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.Sally’s Baking Addiction
- Reheating: To enjoy warm muffins, thaw at room temperature if frozen, and heat in the microwave for about 15-20 seconds.
FAQs
How can I make my muffins more moist?
Using ingredients like sour cream or yogurt adds moisture to the muffins, resulting in a tender crumb.Sally’s Baking Addiction+1What’s Gaby Cooking+1
Can I substitute the sour cream with something else?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.
Why did my muffins turn out dense?
Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined to avoid this issue.What’s Gaby Cooking+2Sally’s Baking Addiction+2Scientifically Sweet+2
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used but may result in a denser muffin. Consider using half whole wheat and half all-purpose flour for a lighter texture.
How do I prevent the chocolate chips from sinking?
Tossing the chocolate chips in a bit of flour before adding them to the batter can help prevent them from sinking.thetimes.co.uk
Can I add fruits to this recipe?
Yes, adding fruits like blueberries or raspberries can enhance the flavor. Ensure they are patted dry before folding into the batter.
What’s the best way to measure flour for this recipe?
For accuracy, spoon the flour into your measuring cup and level off with a knife. Avoid packing the flour, as this can lead to dry muffins.Scientifically Sweet
How can I achieve taller muffin tops?
Starting the baking process at a higher temperature (425°F) for the first 5 minutes helps the muffins rise quickly, resulting in taller tops.Sugar Spun Run+2Scientifically Sweet+2Sally’s Baking Addiction+2
Is it necessary to use both butter and oil?
Combining butter and oil provides both flavor and moisture, leading to a rich and tender muffin.
Conclusion
Chocolate Chip Muffins are a timeless treat that balance simplicity with indulgence. With their golden tops, soft interiors, and bursts of chocolate in every bite, they are ideal for breakfast, snacking, or sharing with guests. This recipe is straightforward yet versatile, allowing for customization while ensuring consistently delicious results. Whether enjoyed fresh from the oven or reheated from the freezer, these muffins are sure to become a staple in your baking repertoire.
Print
These Chocolate Chip Muffins are bakery-style perfection—moist, fluffy, and packed with melty chocolate chips in every bite. Great for breakfast or snacking!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 cup brown sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 eggs
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1 cup milk
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1/2 cup melted butter
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1 tsp vanilla extract
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1 1/2 cups chocolate chips
Instructions
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Preheat oven to 375°F (190°C). Line muffin tin.
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In a bowl, whisk dry ingredients.
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In another, mix eggs, milk, butter, and vanilla.
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Combine wet and dry. Fold in chocolate chips.
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Divide into muffin cups. Bake 18–20 minutes.
Notes
Sprinkle sugar on top before baking for a crunchy finish.