These chocolate chip muffins use pantry ingredients and bake in a standard 12-cup muffin tin. Stirring the batter briefly helps keep the crumb tender.
Ingredients and helpful notes
Milk, egg, melted butter or oil, and vanilla moisten the flour mixture. Fold one cup of chocolate chips through the batter; keep a few aside for the tops if you like.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole milk or 2% milk recommended)
- 1/2 cup melted butter or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (or milk, dark, white chocolate chips, or a blend)
How to make it
Whisk the dry and wet ingredients in separate bowls, combine without overmixing, fold in chocolate chips, and fill each cup about two-thirds full. Bake until a tester has no wet batter.
- Get the oven ready and the muffin tin ready. To start, set your oven to 375°F (190°C). After that, either line a regular 12-cup muffin tray with paper liners or grease each cup thoroughly. If you prepare your muffins correctly, they will bake evenly and come out cleanly.
- Mix the dry ingredients together. Put the all-purpose flour, granulated sugar, baking powder, and salt in a big mixing bowl and mix them together. Whisking makes sure that the leavening ingredients and salt are uniformly spread out in the flour. This is important for a consistent rise and taste.
- Mix the wet ingredients together. In a different medium dish, mix the milk, vegetable oil (or melted butter), large egg, and vanilla extract until they are all blended. This step ensures that the wet ingredients are well mixed together before adding them to the dry ingredients.
- Mix the wet and dry ingredients together. Put the wet ingredients in the big bowl with the dry ingredients. Mix with a spatula or wooden spoon until everything is barely mixed. Don’t mix too much here; a few lumps in the batter are fine and even good for a soft muffin. Mixing too much makes gluten, which can make muffins tough.
- Add the chocolate chips and mix them in. Gently fold in the semi-sweet chocolate chips. Spread them out equally in the mixture so that every muffin has a nice quantity of chocolaty delight. You can set aside some chips to press into the tops before baking to make them look even better.
- Put the Muffin Cups in. Put the batter in the muffin cups that are ready. It’s best to fill each cup about two-thirds of the way full. Using a medium ice cream scoop can speed up the process and make sure that all of your muffins are the same size, which will help them bake evenly.
- Bake till golden brown. Put it in the oven for 18 to 20 minutes. When the tops are golden brown and a toothpick comes out of the center of a muffin with moist crumbs on it, not wet batter, you know they’re done. Overbaking is bad for muffins that are moist!
- Let it cool and enjoy. Let the muffins cool in the muffin tray for about five minutes, then carefully move them to a wire rack to cool all the way down. This step is critical to keep the bottoms from getting soggy and to make sure the muffins set up well.
Practical tips and serving
Stir the wet and dry mixtures only until combined. Reserve a few chocolate chips for the tops if desired. Cool the baked muffins in the pan for about 5 minutes before moving to a rack.
For another recipe, see blueberry muffins or banana bread.
The Perfect Chocolate Chip Muffin
Chocolate chip muffins with a tender crumb and plenty of chocolate chips. Makes 12 standard muffins.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole milk or 2% milk recommended)
- 1/2 cup melted butter or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (or milk, dark, white chocolate chips, or a blend)
- Get the oven ready and the muffin tin ready. To start, set your oven to 375°F (190°C). After that, either line a regular 12-cup muffin tray with paper liners or grease each cup thoroughly. If you prepare your muffins correctly, they will bake evenly and come out cleanly.
- Mix the dry ingredients together. Put the all-purpose flour, granulated sugar, baking powder, and salt in a big mixing bowl and mix them together. Whisking makes sure that the leavening ingredients and salt are uniformly spread out in the flour. This is important for a consistent rise and taste.
- Mix the wet ingredients together. In a different medium dish, mix the milk, vegetable oil (or melted butter), large egg, and vanilla extract until they are all blended. This step ensures that the wet ingredients are well mixed together before adding them to the dry ingredients.
- Mix the wet and dry ingredients together. Put the wet ingredients in the big bowl with the dry ingredients. Mix with a spatula or wooden spoon until everything is barely mixed. Don’t mix too much here; a few lumps in the batter are fine and even good for a soft muffin. Mixing too much makes gluten, which can make muffins tough.
- Add the chocolate chips and mix them in. Gently fold in the semi-sweet chocolate chips. Spread them out equally in the mixture so that every muffin has a nice quantity of chocolaty delight. You can set aside some chips to press into the tops before baking to make them look even better.
- Put the Muffin Cups in. Put the batter in the muffin cups that are ready. It’s best to fill each cup about two-thirds of the way full. Using a medium ice cream scoop can speed up the process and make sure that all of your muffins are the same size, which will help them bake evenly.
- Bake till golden brown. Put it in the oven for 18 to 20 minutes. When the tops are golden brown and a toothpick comes out of the center of a muffin with moist crumbs on it, not wet batter, you know they’re done. Overbaking is bad for muffins that are moist!
- Let it cool and enjoy. Let the muffins cool in the muffin tray for about five minutes, then carefully move them to a wire rack to cool all the way down. This step is critical to keep the bottoms from getting soggy and to make sure the muffins set up well.
Stir the wet and dry mixtures only until combined. Reserve a few chocolate chips for the tops if desired. Cool the baked muffins in the pan for about 5 minutes before moving to a rack.