Chocolate chip muffins are made with buttery vanilla batter filled with chocolate chips. They are dense yet soft and moist. These are perfect for breakfast, evening snacks or midnight cravings. Bake these decadent and delightful chocolate chip muffins, which are super easy and quick to make with only pantry staples.
Check out my Chocolate Cream Cheese Cupcakes and Custard filled Cupcakes
Ingredients required:
Following is a preview of the ingredients, for a detailed list find the recipe card below.
All-purpose flour
Sugar
Chocolate Chips- I’ve used both dark and milk chocolate chips in equal quantity. Feel free to use whatever you have at hand.
Baking powder
Milk- I’ve used dairy milk but you can use any non-dairy milk also.
Butter
Eggs
Vanilla extract
How to make Chocolate Chip Muffins?
Following is a preview, for detailed instructions find the recipe card below.
Prep: Preheat the oven and Grease or line a cupcake mould.
Wet ingredients: Add the melted butter, milk, eggs, and vanilla extract into a bowl. Whisk till combined. Set aside.
Dry ingredients: Sift in all-purpose flour and baking powder into another bowl. Add sugar and chocolate chips to the flour. Combine.
Mixing: Add the wet ingredients to the dry ingredients. Combine.
Fill: Spoon the batter into the cupcake mould to the brink. Sprinkle chocolate chips and sugar on top.
Bake: At a higher temperature for some time then reduce the temperature and bake until the top becomes golden and a skewer inserted into the muffin comes out clean.
How to store chocolate chip muffins?
To keep your muffins fresh and tasty, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to a week. If you’re freezing them, seal them tightly in a freezer bag or container for up to 3 months. Just thaw and enjoy whenever that chocolatey craving hits!
If you liked this, try these!
Chocolate Chip Muffins
Ingredients
- 250 g All-purpose flour 2 cups
- 125 g Sugar ⅔ cup
- 45 g Dark chocolate chips ¼cup
- 45 g Milk Chocolate Chips ¼ cup
- 1 tsp Baking powder
- 87 g Milk (room temperature) ⅜ cup
- 150 g Melted Butter (unsalted) ⅔ cup
- 2 Eggs (room temperature)
- 1 tsp Vanilla extract
- Extra Sugar and Chocolate chips for sprinkling optional
Instructions
- Preheat the oven to 210℃/425℉. Grease or line a cupcake mould.
- Add the melted butter, milk, eggs, and vanilla extract into a bowl. Whisk till combined. Set aside.
- Sift in all-purpose flour and baking powder into another bowl.
- Add sugar and chocolate chips to the flour. Combine with a spatula.
- Add the wet ingredients to the dry ingredients in 2-3 parts while mixing with spatula in between.
- Spoon the batter into lined cupcake mould, filling them to the brink. Sprinkle chocolate chips and sugar on top.
- Bake in the preheated oven at 210℃/425℉ for 10 minutes then reduce the temperature to 180℃/350℉ and bake for 15-20 minutes or until the top becomes golden and a skewer inserted into the muffin comes out clean.
- Transfer the muffins to a wire rack to cool.