Chocolate Chip Muffins are a light and chocolate studded muffin that is perfect for breakfast for a mid-day snack. Bakery-style muffin you make at home!
Chocolate Chip Muffins
If you want a classic and simple chocolate chip muffin this recipe here is my go-to!
Flour, Baking Powder, Salt – I used all-purpose flour for these muffins. The flour works great at blending up! You will also add in baking powder and salt. The baking powder will help muffins rise.
Butter – I used unsalted butter. Now if you use salted butter, just omit the salt in the recipe if you use the salted butter to mix up.
Sugar, Milk, and Eggs – Sugar and eggs will cream with the butter to be the liquid base for the muffins. Granulated sugar is what I used for sweetener in the recipe.
Chocolate Chips – We opted for semi-sweet chocolate chips. If you want you can easily swap with dark chocolate or milk chocolate in replace. It is all about flavor preference.
- Muffin Pan
- Scoop – great for scooping up the batter to pour into the pan.
- Measuring cups and spoons
- Cooling rack – great for cooling muffins
How to Know When Muffins Are Done
Take a toothpick and stick in the center of the muffin and lift it out and if it is free of dough the muffins are done. Otherwise, you need to bake another minute or two.
Can You Freeze Muffins
These homemade muffins freeze beautifully. Simply place your muffins in a freezer bag or container and freeze for 3-4 months. Thaw on the counter or even the fridge when you are ready to eat.
If you toss in the microwave only heat for 5-10 seconds or the chocolate chips will begin to burn.
Does This Recipe Double Well
Go right ahead and double this recipe if you would like. I love making a large batch of muffins and then freeze a good part of them. They are awesome for freezing and serving.
Or, if you want to serve a larger crowd, you can double the recipe and serve them up right away.
Variations to Recipe
- Use milk chocolate chips or another type of chops to replace of semi-sweet.
- Can use nuts for a crunch
- Toss in 1/4 cup of fruit like blueberries, diced strawberries, etc.
- You can create a muffin crumble to sprinkle on top if you want.
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk
- 1 cup semi-sweet chocolate chips
- Lightly grease the muffin tin with nonstick cooking spray or line with paper liners.
- In a large mixing bowl, use a mixer to cream together butter and sugar together on high speed for about two minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of flour and mix with hand mixer until just combined. Add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Do not overmix!
- Add the chocolate chips to the batter and use wooden spoon or spatula to gently fold them in.
- Divide the batter up among the twelve tins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats. Bake for 6 minutes and then reduce oven heat to 350 degrees and continue baking for 13-18 minutes or until a toothpick inserted into the center comes out clean.
- They will be slightly golden around the outside edges. Try not to overbake; the baking time will depend on your oven.
- Let muffins cool for 5 minutes in the pan before removing from the tins to cool completely before serving.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 125mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g