Chocolate Chip Muffins
User Reviews
5
Chocolate Chip Muffins
Description
The Chocolate Chip Muffins begin with a mix of all-purpose flour, sugars, baking powder, and salt. The wet ingredients—milk, melted butter, eggs, and vanilla—are combined separately then gently folded into the dry components to avoid overmixing, which helps maintain a tender crumb. Milk chocolate chips are folded into the batter for pockets of sweetness throughout. The batter is spooned into lined muffin tins, sprinkled with sugar and additional chocolate chips on top for added texture and sweetness, then baked until a toothpick inserted in the center comes out clean or with a few crumbs. The result is a moist, soft muffin with sweet chocolate morsels and a delicate crunchy top.
These muffins can be varied in size by adjusting baking times for jumbo or mini versions, and they keep well stored at room temperature or refrigerated. They are suitable as a sweet snack, breakfast treat, or dessert option.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup milk
- ½ cup butter melted
- 2 egg
- 2 teaspoons vanilla extract
- 1 (10-ounce) bag milk chocolate chips
- sugar to sprinkle
Instructions
- Preheat oven to 400°F
- In a medium bowl mix flour, brown sugar, sugar, baking powder, and salt. Mix well.
- In another bowl, beat milk, butter, eggs, and vanilla until well combined. Add dry ingredients and beat until just combined - do not over-mix.
- Fold in chocolate chips.
- Spoon into a muffin tin filled with cupcake liners. Fill them to about ⅔ full. Sprinkle tops with sugar and a few extra chocolate chips and bake for 16-18 minutes.
- Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs they are done. Allow the muffins to cool a bit in the pan before placing them on a wire rack to cool completely.
Notes
- For jumbo muffins, start baking at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 20-25 minutes.
- Mini muffins require only 10-12 minutes baking at 350°F; mini chocolate chips may help optimize distribution.
- Store muffins at room temperature for 2-3 days with a paper towel to prevent sticky tops, or refrigerate for 5-7 days.
- Freeze muffins in a single layer inside a Ziploc bag, removing as much air as possible, for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 202mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
