Chocolate Chip Muffins
User Reviews
5
Chocolate Chip Muffins
Description
This Chocolate Chip Muffins recipe blends all-purpose flour, leavening agents, and semi-sweet chocolate chips with wet ingredients like melted butter, sugar, eggs, buttermilk, and vanilla extract. The batter is stirred gently to avoid over-mixing, which helps keep the muffins tender.
Baking begins at 425°F to jumpstart rising, then reduces to 375°F to finish cooking. This approach yields muffins with a light golden crust atop a moist interior filled with melted chocolate chips that add sweetness and texture.
These muffins are practical for home baking as they keep well in covered containers with a paper towel to prevent sogginess, and they freeze well for up to three months. Rewarming briefly in a microwave refreshes them for eating. The recipe's timing and temperature guidance help prevent dryness, a common issue with muffins.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted and cooled, unsalted
- 1 cup granulated sugar
- 2 large egg
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1 1/2 cups chocolate chips semi-sweet
Instructions
- Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
- Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
- Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
- Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
- Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
- Remove muffins to a wire cooling rack to cool.
Notes
- Store cooled muffins in an airtight container with a paper towel to keep them from becoming soggy.
- Freeze muffins in airtight containers or bags for up to 3 months; thaw at room temperature or warm briefly in a microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 331mg | 14% |
| Potassium | 198mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 326IU | 7% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
