5 from 15 votes
Chocolate Chip Muffins
Chocolate Chip Muffins blend warm spices like cinnamon and nutmeg with sweet semisweet chocolate chips in a tender, moist muffin. The batter combines buttermilk, melted butter, and vanilla for a rich, delicate crumb. Baking begins at a high temperature for a golden crust, then lowers to bake through without over-browning. These muffins work well for breakfast or a snack and keep well for several days when stored correctly.
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Servings:
12
muffins
Calories:
281 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch nutmeg optional
- 1 egg room temperature, large
- 3/4 cup granulated sugar (150 g)
- 1 cup buttermilk or whole milk (250 ml)
- 6 Tablespoons butter melted and cooled slightly (85 g, unsalted
- 1 teaspoon vanilla extract pure
- 1 cup semisweet chocolate chips (175 g)
Instructions
- Preheat oven to 425° F. Place paper liners in a muffin tin and set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a medium bowl, whisk together egg and sugar until combined, about 30 seconds. Then add buttermilk, melted butter and vanilla. Whisk until pale yellow, about another 30 seconds.
- Add the wet ingredients to the dry ingredients and whisk just until combined. Avoid over-mixing. Stir in chocolate chips with a spatula or wooden spoon.
- Divide batter among paper-lined muffin tin, filling each cup about three-quarters full. Sprinkle additional sugar on top if desired. Bake at 425° F for 5 minutes, then reduce temperature to 375° F and bake for an additional 10-12 minutes or until the muffin tops are light golden brown and a toothpick inserted in the center comes out with little to no crumbs.
- Allow muffins to cool in the pan for 5 to 10 minutes before removing and serving.
Cup of Yum
Notes
- Muffins are best eaten the day they are made but can be kept covered at room temperature for up to 5 days.
- To substitute buttermilk, combine 1 tablespoon white vinegar or lemon juice with whole or low-fat milk to reach 1 cup, let sit for 5 minutes before use.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
32mg
(11%)
Sodium
127mg
(5%)
Potassium
240mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
235IU
(5%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 127mg | 5% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 235IU | 5% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.