Chocolate Chip Muffins Recipe
Soft and airy chocolate chip muffins studded with milk chocolate chips make for a great breakfast, treat, or snack!
Prep Time5 minutes mins
Cook Time16 minutes mins
Total Time21 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Lil' Luna
Preheat oven to 400°F
In a medium bowl mix flour, brown sugar, sugar, baking powder, and salt. Mix well.
In another bowl, beat together milk, butter, eggs, and vanilla until well combined. Add dry ingredients and beat until just combined - do not over-mix.
Fold in chocolate chips.
Spoon into a muffin tin filled with cupcake liners. Fill them to about ⅔ full. Sprinkle tops with sugar and bake for 16-18 minutes.
Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs they are done. Allow the muffins to cool a bit in the pan before placing them on a wire rack to cool completely.
No soggy muffins! To prevent your muffins from getting soggy while storing, place a paper towel in the bottom of your airtight container, and another paper towel on top of the muffins to absorb any extra moisture.
STORE. Keep homemade chocolate chip muffins in a container at room temperature for 2-3 days, or in the fridge for 5-7.
FREEZE. Flash-freeze cooled chocolate chip muffin recipe on a baking sheet until they are somewhat hardened. Transfer them to a freezer bag or storage container, and store them in the freezer for a few months. Let thaw on the counter overnight before devouring.
Calories: 351kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 202mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 1.5mg