There’s something incredibly comforting about a freshly baked chocolate chip muffin. The golden tops, the melty chocolate bits, and that soft crumb inside – it’s a treat that brings back childhood memories while being a favorite among adults too. This homemade version strikes a perfect balance between sweetness and texture, offering a moist and fluffy interior with a light crisp on the top. Ideal for breakfast, brunch, or as an afternoon pick-me-up, these muffins are simple to make and even easier to love. Using pantry staples, they come together quickly and don’t require any fancy equipment. With just a little prep, you’ll have a batch of warm, chocolatey muffins that will fill your kitchen with an irresistible aroma. Whether you’re making them for guests, lunchboxes, or simply to enjoy with your coffee, these muffins deliver bakery-style quality with the warmth of homemade goodness. The brief oven temperature trick helps achieve that beautiful muffin dome, giving them that classic look and texture every home baker aims for.
Ingredients (Serves 12):
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk
- 1 cup semi-sweet chocolate chips
Instructions:
- Line a standard muffin tin with paper liners and lightly spray them with nonstick cooking spray.
- In a large bowl, cream together the butter and sugar with a hand mixer for about two minutes, until light and fluffy.
- Add in the eggs one at a time, beating until well combined. Mix in the baking powder, salt, and vanilla extract.
- Add half of the flour and mix on low speed just until combined. Pour in the milk and stir to incorporate.
- Add the remaining flour and mix until just blended. Avoid overmixing to keep the muffins tender.
- Fold in the chocolate chips using a rubber spatula.
- Evenly divide the batter into the prepared muffin tin. Preheat the oven to 425°F (220°C) and let the batter rest in the pan while the oven preheats.
- Bake the muffins for 7 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 13–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Insights & Dietary Considerations:
These muffins provide a good balance of carbohydrates and fats, making them a satisfying snack or breakfast item. The chocolate chips offer a sweet boost, while the butter adds richness. While delicious, they are best enjoyed in moderation for those watching their sugar or saturated fat intake. For a lighter option, consider using low-fat milk or substituting part of the butter with applesauce. This recipe contains dairy, gluten, and eggs, so it may not be suitable for those with common food allergies unless modified with alternatives.
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