Description
These Basic Chocolate Chip Muffins are soft, moist, and studded with pockets of melted chocolate. They’re easy to whip up using pantry staples, with golden tops and tender crumb—perfect for breakfast or a sweet snack.
Ingredients
- 1½ cups all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 cup milk (whole milk preferred)
- 1 large egg
- ⅓ cup unsalted butter, melted
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg lightly, then stir in the milk and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just blended. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can add 1 teaspoon vanilla extract to the wet mixture for extra flavor.
- Try mixing in chopped nuts, dried fruit, or substituting part of the chips with white chocolate or dark chocolate.
- For a lighter texture, swap up to ½ the milk with yogurt or sour cream.
- Do not overmix the batter—mix until just combined to avoid dense muffins.
- Store baked muffins in an airtight container at room temperature for up to 2 days; refrigerate up to 5 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Bakery / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 327 kcal
- Sugar: 26 g
- Sodium: 291 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 46 mg
