Choc chip muffin recipe must be one of my hardest to come up with, I’d be honest. Well, chocolate chip muffins used to be store-bought as far as I am concerned. I have had my set of fails in baking this comfort food. Not anymore! Between buying and enjoying those bakery-style muffins, I kept trying to create a recipe and finally came up with one that was not only easy but foolproof. It is now, for me, like baking banana bread, which as you already know is my favorite. This truly delicious choc chip muffin recipe is what I will share with you in this post.
Warm, soft, and dotted with gooey chocolate chips, these always perfect double chocolate chip muffins for breakfast, dessert, or a snack.
What Are Chocolate Chip Muffins?
Chocolate chip muffins are a popular type of baked good, characterized by their light, fluffy texture and the rich, sweet taste of chocolate chips distributed throughout. Unlike chocolate chip cookies, which are crisp on the outside and chewy on the inside, muffins are soft and cake-like, with a slightly moist crumb. They’re typically enjoyed as a breakfast item, though they’re equally at home as a snack or dessert. The combination of the tender muffin base with the bursts of chocolatey goodness makes them irresistible to people of all ages.
Ingredients
Making double chocolate chip muffins at home requires just a few simple ingredients, many of which you likely already have in your pantry. Here’s what you’ll need:
- Flour (2 cups): All-purpose flour works best, providing the right structure and softness.
- Baking Powder (2 tsp) and baking soda (1 tsp): These leavening agents help the muffins rise, making them fluffy and light.
- Salt (1/2 tsp): Enhances the flavors and balances the sweetness.
- Sugar (1 cup): Granulated sugar adds the right amount of sweetness.
- Eggs (1 large): They provide structure and richness to the batter.
- 1/2 cup cocoa: This will give the chocolate flavor to the muffins
- Milk (1 cup): Adds moisture to the muffins. Whole milk is preferred, but you can use a lower-fat version or even a plant-based milk.
- Butter (1/2 cup, melted): Adds richness and tenderness to the muffins.
- Vanilla Extract (1 tsp): For flavor depth and a hint of sweetness.
- Chocolate Chips (1 cup): The star ingredient! You can use semi-sweet, milk, or dark chocolate chips, depending on your preference. Mini chocolate chips, if available, are nicer in the taste buds.
Prepping and Baking Instructions
Before you jump into the recipe, it’s essential to get your kitchen prepped and ready. Here’s a step-by-step guide to ensure your baking process goes smoothly:
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Oven temperature ensures that your muffins bake evenly and rise properly.
- Prepare Your Muffin Tin: Line a 12-cup standard muffin tin with paper liners, or grease the cups lightly with butter or non-stick spray. If you want mini-muffins, you can opt to use your mini-muffin tins; no need for the muffin liners if you do not have them.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Whisk them together to ensure the baking powder is evenly distributed, which helps avoid any uneven rising in your muffins.
- Mix the Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, melted butter, milk, and vanilla extract until well combined.
- Combine the Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to tough muffins.
- Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter. Be sure they’re evenly distributed so that each muffin is packed with chocolatey goodness.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the muffin batter. This allows space for the muffins to rise without spilling over.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Storing Tips
To keep your chocolate chip muffins fresh and delicious, follow these storage tips:
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. Line container with paper towels before placing the muffins and cover them with another sheet of paper towel to absorb excess moisture and prevent sogginess.
- Freezing: If you want to keep your muffins for longer, they freeze well. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for about 20-30 seconds.
- Reheating: To bring back that freshly-baked taste from leftover muffins, reheat them in a 350°F (175°C) oven for about 5-7 minutes or in the microwave for a few seconds.
These homemade chocolate chip muffins are a beloved treat you can easily make at home with just a few simple ingredients. Enjoy them warm out of the oven or as a quick snack on- the-go. With the tips and recipe provided, you’re well on your way to becoming a muffin master. Happy baking.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser muffins. You might consider using half whole wheat and half all-purpose flour for a balance of flavor and texture.
Can I use oil instead of butter?
Yes, you can substitute the butter with an equal amount of oil. Vegetable oil or coconut oil works well. However, butter adds a rich flavor that oil lacks, so the taste may be slightly different.
How can I make my muffins healthier?
To make your muffins healthier, consider reducing the sugar or using a natural sweetener like honey or maple syrup. You can also add ingredients like oats, flaxseeds, or chia seeds for added nutrition.
Can I add nuts or fruits to the batter?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or dried fruits like cranberries or raisins for extra flavor and tender texture.
Why did my muffins turn out dense?
Dense or dry muffins can result from overmixing the batter or using expired baking powder. Be sure to mix the batter gently and check the freshness of your baking powder before using it.
How can I make jumbo-sized muffins?
To make jumbo muffins, use a jumbo muffin tin and increase the baking time by 5-10 minutes. Keep an eye on them and use the toothpick test to ensure they’re fully baked.
Can I use the same recipe for blueberry muffins?
Yes! Just insert about 2-3 blueberries in each muffin centers while pouring the batter onto the tins.
Fast Choc Chip Muffin Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Description
Choc chip muffin recipe with easy-to-follow steps for perfect and fluffy muffins every time.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1/2 cup cocoa powder
- ½ cup melted unsalted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl, combine sugar, eggs, melted butter, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chocolate chips.
- Fill muffin cups 2/3 full with batter.
- Bake for 18-20 minutes, until golden brown and a toothpick comes out clean. If you opted for mini muffins, the baking time becomes 8-10 minutes.
- Cool muffins on a wire rack.
Notes
Extra chocolate chips do not hurt the recipe. Feel free.
Regular chocolate chips will add more sweetness to the muffins. You may want to adjust the sugar a bit.
Plain yogurt or Greek yogurt can replace the milk, but reduce the amount to 3/4 cup.T This also adds extra moisture.
Replace granulated sugar with half a cup white sugar and half a cup brown sugar for extra richness.
