Chocolate Chip Muffins are a classic treat, perfect for breakfast or a sweet snack. These bakery-style muffins are soft, fluffy, and loaded with chocolate chips in every bite. Whether you’re making them for a weekend brunch or a quick grab-and-go breakfast, they’re sure to be a hit!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For extra bakery-style tops, sprinkle a few extra chocolate chips on each muffin before baking.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
FAQ
- Can I use other types of chocolate chips? Yes! Try milk, dark, or even white chocolate chips for variety.
- Can I make these muffins dairy-free? Substitute plant-based milk and vegan butter for a dairy-free version.
Looking for more breakfast treats? Check out our Blueberry Biscuits or Berry Oat Breakfast Smoothie!
