Chocolate chip muffins are the perfect fix for your next chocolate craving. They are light, fluffy, and loaded with chocolate chips.
These are a variation of blueberry muffins, one of our favorites. I didn’t even like blueberries when I started making these muffins for Hubby. But I loved the batter. It was so perfectly sweet and delicious. I have since come around and love blueberries. I was sure this batter would be equally good with chocolate chips and I was right.
Elements
Baking Powder: Allows the muffins to rise and become light and fluffy.
Flour: Gives the structure of the muffin.
Salt: Enhances the flavor.
Butter: Makes the muffin rich and delicious.
Sugar: Adds sweetness. Using white sugar creates a light, fluffy muffin.
Eggs: Adds structure and richness.
Vanilla Extract: Gives the muffin batter a delicious flavor.
Milk: Keeps the muffins moist and tender.
Chocolate Chips: I used milk chocolate chips. Semi-sweet or dark chocolate chips would also be great. Yum.
Preparation
Preheat the oven.
Prep your muffin cups. I like the silicon cups and recommend if you make a lot of muffins like I do.
Combine the dry ingredients and set aside. Then combine the butter, sugar, eggs, and vanilla in a large bowl. Add half the dry mixture to this bowl, then half the milk. Stir until just combined then repeat with the remaining dry ingredients and milk. Stir again until just combined then fold in the chocolate chips.
Divide the batter equally between the muffin cups.
It never fails. You have divided the batter and notice that a few muffins have no chocolate chips across the top. Sprinkle each muffin with a few additional chips before baking. This way they all look like a chocolate chip muffin. Plus, who doesn’t want more chocolate? 😉
Bake until the muffin tops are slightly brown and spring back when touched. Allow to cool slightly and dig in while still warm. Enjoy!
Chocolate Chip Muffins
Ingredients
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups flour
- ½ cup butter room temperature
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup milk skim or almond milk
- 1 cup chocolate chips plus extra for topping
Instructions
- Heat oven to 375° F
- Spray 14 regular-size muffin cups or arrange 14 silicon muffin cups on the baking sheet.
- Combine baking powder, salt and flour in a medium bow. Stir to combine and set aside.
- In bowl, mix butter until creamy. Add sugar and beat until fluffy. Add eggs and vanilla and beat well.
- Fold in half of flour mixture, then half of milk into batter; repeat with remaining dry ingredients and milk.
- Fold in chocolate chips.
- Divide batter evenly between the prepared muffin cups. Sprinkle 5-6 chocolate chips over each pre-baked muffin.
- Bake about 20 minutes, until golden brown and springy to touch.