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Chocolate Chip Muffins

Chocolate Chip Muffins

Soft, fluffy, and packed with melty chocolate, these chocolate chip muffins are perfect for breakfast, snacks, or dessert. Easy to prepare in just 30 minutes, they taste just like bakery style muffins and can be customized with nuts, banana, or a streusel topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk whole milk or buttermilk
  • 1 ½ cups chocolate chips semi-sweet or milk chocolate
  • Optional add-ins:
  • ½ cup chopped walnuts or pecans
  • 1 mashed banana for banana chip muffins
  • Streusel topping for extra crunch

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, combine sugars, melted butter, eggs, and vanilla. Stir in the milk.
  4. Add wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the chocolate chips (and optional add-ins).
  6. Divide the batter evenly among the muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or store for later.

Notes

  • For bakery style muffins, bake at 400°F (200°C) for the first 5 minutes, then reduce to 375°F (190°C). This gives you taller muffin tops.
  • Toss chocolate chips in a little flour before adding to prevent them from sinking.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.