Chocolate Chip Muffins

5 from 27 votes

Chocolate Chip Muffins

Soft and airy chocolate chip muffins are studded with milk chocolate chips for a great on-the-go breakfast, treat, or snack!

Prep Time5

Cook Time16

Total Time21

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Kristyn Merkley

Equipment

muffin tin

Ingredients

2 cups all-purpose flour
⅓ cup brown sugar
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon salt
⅔ cup milk
½ cup butter, melted
2 eggs
2 teaspoons vanilla extract
1 (10-ounce) bag milk chocolate chips
sugar, to sprinkle

Instructions

Preheat oven to 400°F
In a medium bowl mix flour, brown sugar, sugar, baking powder, and salt. Mix well.
In another bowl, beat 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 a few extra chocolate chips 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.

Video

Notes

For jumbo muffins bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for another 20-25 minutes.

For mini muffins bake for only 10-12 minutes at 350°F. You may wish to use mini chocolate chips.

Store (along with a paper towel to avoid sticky tops) at room temperature for 2-3 days, or in the fridge for 5-7 days.

Freeze. Place the muffins in a single layer in a freezer Ziploc, remove as much air as possible (we like to use a straw), and freeze for up to 3 months.

Nutrition