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Chocolate Chip Muffins

These chocolate chip muffins are soft, crumbly treats with a slightly crispy edge and gooey pockets of melted chocolate inside. Made with simple ingredients like flour, eggs, butter, and chocolate chips, they are baked until golden and fluffy, creating a comforting breakfast or snack. Perfectly nostalgic and easy to customize, they bring warmth to any morning.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ½ cup milk
  • ¾ cup chocolate chips semi-sweet preferred

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease each cup.
  2. In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. This creates a light, airy base for your muffins.
  3. In a separate bowl, beat the eggs with a whisk or fork until they’re slightly frothy, then stir in the melted butter and milk until the mixture is smooth and fragrant.
  4. Pour the wet mixture into the dry ingredients, then gently fold them together with a spoon or spatula. Stop mixing as soon as just combined; a few lumps are fine—overmixing can make the muffins dense.
  5. Sprinkle the chocolate chips over the batter and fold them in lightly, coating the chips with a bit of flour to prevent sinking.
  6. Spoon the batter into the prepared muffin cups, filling each about ¾ full. Give the tray a gentle tap on the counter to settle the batter and release any air bubbles.
  7. Bake in the preheated oven for 20-22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will smell sweet and chocolatey as they bake.
  8. Remove the muffins from the oven and let them rest in the tin for about 5 minutes, then transfer them to a wire rack to cool slightly. The tops should be slightly cracked and crispy, with a soft, moist crumb inside.
  9. Serve the muffins warm or at room temperature. For an extra touch, add a sprinkle of sea salt or a drizzle of chocolate for added indulgence.

Notes

Feel free to swap semi-sweet chocolate chips with milk or dark chocolate, or add a pinch of cinnamon for extra warmth. Muffins are best enjoyed warm but keep well in an airtight container for up to a day or freeze for longer storage.