4.7 from 51 votes
Chocolate Chip Muffins
Bite into the ultimate breakfast delight with these superbly moist and rich chocolate chip muffins. Brimming with semi-sweet chocolate chips and a hint of vanilla, each muffin promises a decadent start to your day. The secret? Evaporated milk that creates a uniquely tender crumb, all housed under a gorgeous golden top.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 muffins
Calories: 403 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups sugar granulated
- ¼ cup butter unsalted, melted
- 1 cup evaporated milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F. Butter the muffin tray, or use muffin liners.
- In a large bowl combine the flour, baking powder, baking soda, salt; set aside.
- Whisk the eggs and sugar together until combined. Add the melted butter, evaporated milk, vegetable oil and vanilla and continue whisking until well combined.
- Fold in the wet ingredients into the dry ingredients and mix together gently. Do not over mix. The batter should be thick and a bit lumpy. Fold in the chocolate chips.
- Spoon a large spoonful of the batter into each muffin cup, filling all the way to the top. Sprinkle with coarse sugar such as turbinado sugar, if desired.
- Bake for 5 minutes at 425℉, then turn down the oven to 350℉. and bake for another 25 minutes or until the tops are lightly golden brown and the center is set. You can test it by sticking a toothpick into a muffin and it should come out clean.
- Allow muffins to cool for 10 minutes in the muffin pan before transferring to a cooling rack and serving.
Cup of Yum
Notes
- Flour: All-purpose flour works best in this recipe. If you want to make it healthier, you can use half all-purpose and half whole wheat flour. Just remember, this might slightly alter the texture.
- Sugar: This recipe calls for granulated sugar, but you can substitute it with brown sugar for a deeper flavor.
- Butter: Use unsalted butter to control the saltiness of your muffins. If you only have salted butter on hand, omit the additional salt in the recipe.
- Evaporated Milk: It's the secret to these incredibly moist muffins. If you don't have it, you can use whole milk, but the texture might not be as rich.
- Chocolate Chips: Semi-sweet chocolate chips are a great balance for the sweet muffin batter. You can use dark chocolate chips for a less sweet, more cocoa-forward flavor.
- Don't Overmix: It's crucial to mix the batter until just combined, overmixing can result in dense, less tender muffins.
- Baking Times: All ovens are different. Start checking your muffins a few minutes before the suggested baking time to ensure they don't overbake.
- Muffin Liners: They make for easy cleanup and prevent the muffins from sticking to the pan. If you don't have them, be sure to grease your muffin tin well.
Nutrition Information
Serving
1muffin
Calories
403kcal
(20%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
227mg
(9%)
Potassium
329mg
(9%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
225IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
122mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 403
% Daily Value*
| Serving | 1muffin | |
| Calories | 403kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 227mg | 9% |
| Potassium | 329mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.