Chocolate chip muffins are a classic dessert that can be enjoyed for any occasion. This recipe is easy to follow and results in a fluffy, moist muffin loaded with chocolate chips.
Whether making these for a special breakfast or as a sweet on-the-go snack, your family and friends will love them!
How to Make Chocolate Chip Muffins
Note: The full instructions are provided in the recipe card below.
In a medium bowl, sift together the flour, baking soda, and baking powder; toss the chocolate chips. In a stand mixer with the paddle attachment, beat the softened butter and sugars until light and fluffy for about 5 minutes.
Next, add the eggs one at a time, scraping down the sides of the bowl and whisking well after each addition. Finally, whisk in the vanilla extract.
Add the flour mixture, alternating with the buttermilk, beating until just combined, and the chocolate until evenly distributed (the batter will be very thick). Do not overmix!
Scoop the batter evenly into each cup in the prepared muffin pan, filling them almost full. Lightly sprinkle sugar among the muffins. Bake the Chocolate chip Muffins for about 25 to 27 minutes or until a tester inserted into the center comes out clean.
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Recipe
Easy Chocolate Chip Muffins
Equipment
Ingredients
- 250 g (2 cups) all-purpose flour, spooned, leveled & sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 113 g / 1 stick unsalted butter , melted and cooled or 120 ml (½ cup) avocado oil
- 100 g (½ cup) granulated white sugar, leveled off
- 100 g (½ cup) light brown sugar, packed and leveled off
- 2 large eggs , room temperature
- 1 cup buttermilk , room temperature
- 1 tablespoon pure vanilla extract
- ⅔ cup mini semi-sweet chocolate chips
- 3 to 4 tablespoons mini semi-sweet chocolate chips - (for topping)
- 1 tablespoon granulated sugar , for topping
Instructions
- Combine the dry ingredients: In a medium bowl, sift together the flour, baking soda, and baking powder; toss in the chocolate chips.
- Combine the wet ingredients together: In a stand mixer with the paddle attachment, beat the softened butter and both sugars until light and fluffy for about 5 minutes. Next, add the eggs one at a time, scraping down the sides of the bowl and whisking well after each addition. Finally, whisk in the vanilla extract.
- Combined wet & dry ingredients: Add the flour mixture, alternating with the buttermilk, beating until just combined, and the chocolate until evenly distributed (the batter will be very thick). Do not overmix!
- Scoop & Bake: Scoop the batter evenly into each cup in the prepared muffin pan, filling them almost full, and lightly sprinkle sugar among the muffins. Bake the Chocolate chip Muffins for about 25 to 27 minutes or until a tester inserted into the center comes out clean.
Notes
- To store: The cooled chocolate chip Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: Microwave individual muffins until warm through, about 10 to 15 seconds.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
