Ingredients
- 2 cups all-purpose flour
- 1 cup sugar , white sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup chocolate chips , plus extra for topping
- 2 egg , beaten
- 0.5 cup milk
- 0.5 cup butter , melted
- 1 teaspoon vanilla extract
These easy chocolate chip muffins are soft, buttery and packed with chocolate chips, with a few extra scattered over the tops before baking. Made with simple pantry ingredients and ready in under 30 minutes, they're an easy breakfast, brunch or sweet snack.
INSTRUCTIONS
PREPARE THE BATTER
Preheat the oven to 400°F and lightly grease a standard muffin pan or line it with paper liners.
In a large bowl, combine the all-purpose flour, white sugar, baking powder, salt, and chocolate chips.
In a separate bowl, combine the beaten eggs, milk, melted butter, and vanilla extract until well mixed.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
FILL THE MUFFIN PAN
Evenly divide the batter among the prepared muffin cups and scatter a few extra chocolate chips over the top of each muffin.
BAKE
Bake at 400°F for 15–18 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a little melted chocolate from the chips.
COOL & STORE
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Store in an airtight container for up to 4 days.
MUFFIN TIPS
Don't Overmix the Batter
Once the wet ingredients are added to the dry ingredients, mix only until everything is combined. A few small lumps are completely fine. Overmixing develops more gluten in the flour, which can leave muffins dense or tough instead of soft and tender.
