Description

These Chocolate Chip Muffins are the perfect balance of fluffy, moist, and packed with chocolate chips in every bite! Whether you’re making them for breakfast, a snack, or dessert, this easy-to-follow recipe ensures bakery-quality muffins right at home.

They’re quick to make, customizable, and freezer-friendly, making them a go-to treat whenever your sweet tooth strikes. Try this recipe today and enjoy warm, homemade muffins in no time!

Ingredients

Dry Ingredients:

2 cups (250g) all-purpose flour (or whole wheat flour for a healthier version)
1 tbsp baking powder (helps the muffins rise and become fluffy)
¾ cup (150g) granulated sugar (adjust to taste)
½ tsp salt (enhances the flavor balance)

Wet Ingredients:

2 large eggs (room temperature, for better mixing)
1 cup (240ml) milk (whole milk preferred for richness, but any milk works)
½ cup (120ml) vegetable oil or melted butter (adds moisture and richness)
1 tsp vanilla extract (optional, for extra flavor depth)

Chocolate Chips:

1 cup (180g) chocolate chips (semi-sweet or dark chocolate works best)

Instructions

Prepare the Dry Ingredients:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.

2. Mix the Wet Ingredients:

In another bowl, beat together eggs, milk, vegetable oil (or melted butter), and vanilla extract until well combined.

3. Combine the Batter:

Gently pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix—the batter should be thick and slightly lumpy.
Fold in the chocolate chips, ensuring they are evenly distributed.

4. Bake the Muffins:

Fill each muffin cup about ¾ full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

5. Serve & Enjoy:

Serve warm or at room temperature with a cup of coffee, milk, or tea.

Notes

Make It Extra Moist: Add ½ cup plain Greek yogurt or mashed banana to the batter.
Dairy-Free Option: Use almond, oat, or coconut milk and replace butter with coconut oil.
Gluten-Free Option: Use a gluten-free flour blend in a 1:1 ratio.
Storage Tips:
- Store in an airtight container at room temperature for 3 days.
- Freeze in a ziplock bag for up to 3 months. Reheat in the microwave for 20 seconds.

Serving Ideas:

Classic: Serve warm with a drizzle of honey or butter.
Decadent: Add a scoop of vanilla ice cream for dessert.
Healthy Twist: Pair with a glass of almond milk or fresh fruit.

Prep Time: 10 min
Cook Time: 18-20 min
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~220
Fat: ~10g
Carbohydrates: ~30g
Protein: ~4g