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Easy and Quick Chocolate Chip Muffins

Easy Chocolate Chip Muffins

Camila Benitez
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 23 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Tools

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

How to Store & Re-Heat
  • 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.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the chocolate chip muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts
Easy Chocolate Chip Muffins
Amount per Serving
Calories
335
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
51
mg
17
%
Sodium
 
212
mg
9
%
Potassium
 
170
mg
5
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
5
g
10
%
Vitamin A
 
316
IU
6
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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