Chocolate Chip Muffins (Printable)
Moist, fluffy, and packed with melty chocolate chips. Ideal for breakfast or a sweet indulgence.
# Ingredient List:
→ Dry Components
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Components
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup vegetable oil
09 - 2 teaspoons pure vanilla extract
→ Enhancements
10 - 1 1/4 cups semi-sweet chocolate chips
# Steps:
01 - Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, lightly beat the large eggs. Subsequently, whisk in the whole milk, vegetable oil (or melted butter if preferred), and pure vanilla extract until the mixture is homogenous.
04 - Pour the combined wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula until just incorporated; exercise caution to avoid overmixing, which can result in tough muffins.
05 - Gently fold the semi-sweet chocolate chips into the batter. Reserve a small quantity of chocolate chips to sprinkle on top of the muffins prior to baking.
06 - Evenly distribute the prepared batter among the 12 lined or greased muffin cups. Sprinkle the reserved chocolate chips over the surface of each muffin.
07 - Bake in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin emerges clean or with only a few moist crumbs attached.
08 - Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- You'll adore how effortlessly these come together, even on the busiest of mornings.
- Your kitchen will smell absolutely divine, instantly lifting everyone's spirits.
02 -
- Overmixing muffin batter is the quickest way to end up with tough, rubbery muffins, a lesson I learned the hard way more than once.
- Using room temperature wet ingredients really does make a difference in how smoothly the batter comes together and how evenly it bakes.
03 -
- For bakery-style domed tops, fill muffin cups almost to the brim; don't be shy with the batter!
- A trick for incredibly moist muffins is to let the batter rest for 10-15 minutes after mixing and before baking.