Description
These Chocolate Chip Muffins are moist, fluffy, and packed with sweet chocolate chips — a delicious breakfast or snack that’s ready in just 30 minutes.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, whisk the milk, melted butter, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the chocolate chips, saving a few to sprinkle on top if desired.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter — lumps are okay for fluffy muffins.
- Sprinkle extra chocolate chips on top before baking for a bakery-style look.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg