Chocolate Chip Muffins
User Reviews
5
Chocolate Chip Muffins
Description
This recipe produces twelve standard-sized chocolate chip muffins made from a dry mix of flour, sugar, and rising agents combined with wet ingredients including egg, milk, vegetable oil, and vanilla extract. The batter is mixed until just combined and folded with chocolate chips, ensuring moist texture while preventing toughness.
The muffins bake at 400 degrees Fahrenheit until the centers spring back lightly when pressed, ensuring they are cooked through but soft inside. Cooling on a rack helps maintain texture without sogginess.
These muffins work well for everyday breakfasts or snacks. They are easily transportable and popular with children and adults alike. Using semi-sweet chocolate chips is classic, but one can substitute other types based on taste preferences.
Storing leftovers at room temperature in an airtight container preserves freshness for up to four days. The recipe notes suggest certain muffin pans that release baked goods easily without liners. Chocolate chips can be varied for different flavors or textures.
Ingredients
For the chocolate chip muffins:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (see note 2)
Instructions
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners or generously grease. In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup sugar, baking powder, and baking soda. Set aside.
- In a medium bowl, whisk egg until smooth. Add the oil, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in chocolate chips.
- Fill prepared muffin cups with batter. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Notes
- Use a high-quality nonstick muffin pan for easy release without paper liners.
- Semi-sweet chocolate chips are traditional, but milk, dark, mini chips, or chunks can be used.
- This recipe yields 12 muffins of regular size.
- Store muffins at room temperature in an airtight container for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 378kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 170mg | 7% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 111IU | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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