Chocolate Chip Muffins
User Reviews
4.3
Chocolate Chip Muffins
Description
This muffin recipe mixes flour, sugar, baking powder, and salt dry, then incorporates melted butter, egg, milk, and vanilla extract into wet ingredients. Adding the dry ingredients in thirds while whisking prevents clumps and ensures even mixing. Folding in semisweet chocolate chips distributes the chocolate evenly without overmixing the batter, which preserves tender crumb.
Dividing the batter among lined or sprayed muffin cups and topping with additional granulated sugar yields a slightly crisp top after baking. The muffins bake at 375 degrees Fahrenheit until golden and a knife inserted in the center comes out clean, about 15 to 20 minutes.
These muffins can be cooled in the pan before transfer to a wire rack and stored in an airtight container for several days or frozen for longer keeping. They provide familiar chocolate chip flavor in a moist, soft muffin form suitable for breakfast or snacks.
Nutritional values are calculated per serving to help plan dietary intake.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar divided, 2 tablespoons
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted and cooled to room temperature, unsalted
- 1 egg
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, ½ cup of the sugar, baking powder and salt; set aside.
- In a large bowl, whisk together the melted butter and the egg. Add the milk and vanilla extract and whisk to combine.
- Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
- Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes.
- Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)
Notes
- Store muffins in an airtight container at room temperature for up to 4 days to keep freshness.
- These muffins can be frozen; thaw at room temperature before serving.
- Using paper liners or nonstick spray helps remove muffins cleanly after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 66mg | 3% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 295IU | 6% |
| Calcium | 83mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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