Chocolate Chip Muffin Recipe

Chocolate Chip Muffins are a delicious treat that can be enjoyed at any time of the day. They are soft, sweet, and packed with chocolatey goodness, making them a favorite for man

Why Make This Recipe

• Quick and easy to prepare, perfect for beginners.
• Requires just 3 steps to create delightful muffins.
• Budget-friendly ingredients that are often already in your pantry.
• Great for family gatherings or school lunchboxes.
• Versatile enough to customize with your favorite mix-ins.

How To Make Chocolate Chip Muffins

Making Chocolate Chip Muffins is a simple process that involves mixing dry and wet ingredients separately, then combining them. After a brief rest, the batter is baked until golden. You’ll have fluffy muffins in no time!

Ingredients:

• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 teaspoon cinnamon (optional)
• 1 cup granulated sugar
• 0.5 cup unsalted butter, melted
• 0.5 cup sour cream, room temperature
• 0.5 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1.5 cups semi-sweet chocolate chips
• 3 tablespoons turbinado sugar (optional)
• 0.33 cup additional chocolate chips (for topping)

Directions:

1. Bring eggs, milk, and sour cream to room temperature (≈ 30 minutes). Preheat oven to 425°F (220°C) and line or grease a 12-cup muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Toss 1 tablespoon of this flour mix with chocolate chips to prevent sinking.
2. Melt butter, let cool slightly, and whisk with sugar until lightened (≈ 45 seconds). Add eggs one at a time, then whisk in sour cream, milk, and vanilla until smooth. Pour wet ingredients over dry ingredients; fold gently until small flour streaks remain. Fold in chocolate chips and let batter rest for 30 minutes.
3. Fill muffin cups ≈ 90% full. Top with reserved chips and turbinado sugar. Bake for 7 minutes at 425°F, then reduce to 350°F and bake for 15-18 minutes more until a toothpick comes out with moist crumbs. Cool in pan for 5 minutes, then transfer to a rack and cool for at least 15 minutes before serving.

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prep and 25 minutes to cook, resulting in a total time of 40 minutes. It yields 12 servings, with each serving containing approximately 210 calories, 3g of protein, and 8g of fat.

How To Serve Chocolate Chip Muffins

• Enjoy warm with a spread of butter.
• Serve with a dollop of whipped cream.
• Pair with coffee or tea for a delightful snack.
• Great for breakfast on the go.
• Serve as a dessert at family gatherings.

How To Store Chocolate Chip Muffins

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze muffins individually wrapped for up to 3 months; thaw at room temperature when ready to enjoy.
• Reheating: Reheat in the microwave for 10-15 seconds or in the oven at 350°F until warmed through.

Tips To Make Chocolate Chip Muffins

• Use room temperature ingredients for better mixing.
• Do not overmix the batter to keep muffins light and fluffy.
• Allow the batter to rest for optimal texture.
• Experiment with different types of chocolate chips.
• For a richer flavor, use brown sugar instead of granulated sugar.
• Avoid opening the oven door while baking to ensure even cooking.

Health And Benefits Of This Recipe

Chocolate Chip Muffins can be a nutritious option when enjoyed in moderation. They contain protein from eggs and yogurt, and the use of whole milk adds calcium. Customizing with oats or fruits can increase fiber and vitamins.

Variation (If Any)

• Swap out semi-sweet chocolate chips for dark chocolate for a richer taste.
• Make them dairy-free using almond milk and coconut yogurt.
• Use gluten-free flour to create a gluten-free version.
• Add spices like nutmeg or ginger for a unique flavor twist.
• Create a savory version by adding cheese and herbs for breakfast muffins.

FAQs

1. Can I make Chocolate Chip Muffins without eggs?
2. Yes, you can substitute eggs with applesauce or a flaxseed mixture for a vegan option.
3. What can I add to Chocolate Chip Muffins for extra flavor?
4. Consider adding nuts, dried fruits, or spices like nutmeg to enhance the flavor.
5. How should I store Chocolate Chip Muffins?
6. Store them in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
7. What is the best way to reheat Chocolate Chip Muffins?
8. Reheat in the microwave for 10-15 seconds or place in an oven preheated to 350°F for a few minutes.
9. How can I make Chocolate Chip Muffins healthier?
10. You can reduce sugar, add whole grain flour, or include fruits or nuts for added nutrition.
11. Can I change the type of chocolate used in Chocolate Chip Muffins?
12. Absolutely! You can use dark chocolate, white chocolate, or even chopped chocolate bars for different flavors.
13. How long does it take to make Chocolate Chip Muffins?
14. This recipe takes about 40 minutes from start to finish.

Chocolate Chip Muffins

Delicious and easy-to-make chocolate chip muffins, perfect for any time of the day. Soft, sweet, and packed with chocolatey goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 teaspoon cinnamon (optional) Optional for added flavor

Wet Ingredients

• 1 cup granulated sugar
• 0.5 cup unsalted butter, melted Let cool slightly before mixing
• 0.5 cup sour cream, room temperature Bring to room temperature before using
• 0.5 cup whole milk, room temperature Bring to room temperature before using
• 2 large eggs, room temperature Bring to room temperature before using
• 1 tablespoon pure vanilla extract

Chocolate Chips

• 1.5 cups semi-sweet chocolate chips Toss with 1 tablespoon of flour mix to prevent sinking
• 0.33 cup additional chocolate chips (for topping)
• 3 tablespoons turbinado sugar (optional) For extra crunch on top

Method

 

Preparation

1. Bring eggs, milk, and sour cream to room temperature (≈ 30 minutes).
2. Preheat oven to 425°F (220°C) and line or grease a 12-cup muffin tin.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Toss 1 tablespoon of this flour mix with chocolate chips to prevent sinking.

Mixing

1. Melt butter, let cool slightly, and whisk with sugar until lightened (≈ 45 seconds).
2. Add eggs one at a time, then whisk in sour cream, milk, and vanilla until smooth.
3. Pour wet ingredients over dry ingredients; fold gently until small flour streaks remain.
4. Fold in chocolate chips and let batter rest for 30 minutes.

Baking

1. Fill muffin cups ≈ 90% full. Top with reserved chips and turbinado sugar.
2. Bake for 7 minutes at 425°F, then reduce to 350°F and bake for 15-18 minutes more until a toothpick comes out with moist crumbs.
3. Cool in the pan for 5 minutes, then transfer to a rack and cool for at least 15 minutes before serving.

Notes

Use room temperature ingredients for better mixing. Do not overmix the batter to keep muffins light and fluffy. Allow the batter to rest for optimal texture. Experiment with different types of chocolate chips.