These Chocolate Chip Muffins are fluffy, moist, and loaded with gooey chocolate chips. Perfect for breakfast, a sweet snack, or a lunchbox treat, this easy muffin recipe comes together in less than 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup milk (whole or 2%)
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven: Set oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, brown sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk melted butter, milk, eggs, and vanilla until combined.
- Combine: Gently fold wet ingredients into dry ingredients. Do not overmix—batter should be slightly lumpy.
- Add chocolate chips: Fold in chocolate chips evenly.
- Bake: Divide batter evenly into muffin cups. Sprinkle extra chocolate chips on top. Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
- Cool & serve: Let muffins cool slightly before serving warm.
Tips & Variations
- For bakery-style muffins, fill cups to the top and bake at 400°F (200°C) for the first 5 minutes, then reduce to 350°F (175°C).
- Use mini chocolate chips for even distribution.
- Add a teaspoon of cinnamon or espresso powder for a flavor twist.
- Store muffins in an airtight container for up to 3 days, or freeze for up to 2 months.
