Chocolate Chip Muffins
Looking for a muffin recipe, I made these on a whim. My kids love chocolate chip muffins and in my quest to make more from scratch and less from boxes, I went to my Mom’s recipe collection. Rather than semi-sweet chips, I used milk chocolate chips. I also cut back on the amount of vanilla. Originally the muffins were sprinkled with coarse sugar but that’s not something I have on hand so I used regular sugar.
These muffins are bursting with chocolate. Melt the butter and let cool while you prepare the other ingredients. While they are moist and sweet, they are not too sweet. Warm, with a little butter and they are a perfect addition to a breakfast spread or brunch. They are also a great grab and go breakfast or mid-morning snack.
Since finding this recipe, it’s gone into my “muffin rotation” with other favorites, including coffee cake muffins, or mini cinnamon sugar muffins, and, in the fall, fresh cranberry muffins or jumbo pumpkin spice muffins with streusel topping. I like to keep muffins on hand to tuck into a lunchbox or for an afternoon snack when my boys come home starving.
Chocolate Chip Muffins
Ingredients
- 2 3/4 cups flour
- 1 tablespoon + 1/4 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 1/4 cups sugar
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips I used milk chocolate chips
Instructions
- Preheat the oven to 425 degrees F.
- Using cooking spray coat a 12 cup muffin pan covering the top of the pan too, so the muffins don't stick. Place paper muffin cups into the pan.
- Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir in 1 3/4 cups of the chocolate chips.
- In a separate bowl, combine the cooled melted butter, eggs, milk and vanilla, making sure the eggs are well incorporated. Pour the wet ingredients into the dry and stir just until combined. Don't over mix or muffins will be dense. You want them moist and fluffy.
- Evenly fill each section of the muffin pan, about 2/3 full. Sprinkle the tops of each muffin with remaining chocolate chips.
- Bake at 425 degrees F. for 7 minutes, then reduce heat to 375 degrees F. and continue to bake an additional 15 to 20 minutes until toothpick inserted in center comes out with a few crumbs. Remove forgiven and cool in the pan for 5 - 10 minutes.
Hi there. I’m just about to try this recipe! I just noticed that at the top of the directions it says to pre heat oven to 425, then at the bottom it says to bake at 475 for the first 7 minutes. Just wondering which temp is right? Thanks!
Thanks for the catch, it should be 425 then reduce to 375.
What a perfect bring along to a brunch!!! First thing gone I’d say! THanks for sharing on our Brunch week link up party for Celebrate 365 Blog Party
These were very easy to make and they turned out great, I made them into mini muffins for the teachers and they loved them.
Mini muffins are a great idea! So glad the teachers enjoyed them!
I just made them, I’m waiting for them to cool down… Just one question, the instructions doesn’t especify when to add the sugar, i added it to the dry ingredients, hope to works that way
Thank you for pointing that out! Yes, they should be fine. That’s how I did it. What did you think?
Now, who could ever resist a chocolate chip muffin. Oh my. Thanks for sharing. Makes me want to go make me some. 😉