Chocolate Chip Muffins
These homemade chocolate chip muffins are soft, fluffy, and packed with melty chocolate chips in every bite. Easy to make with simple ingredients, they’re perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients:
• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temp
• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
• 2 tsp vanilla extract
• 1 ½ cups (270 g) semisweet chocolate chips
Optional topping: extra chocolate chips + coarse sugar for crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, whisk melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
4. Gently fold wet ingredients into dry ingredients just until combined (don’t overmix).
5. Fold in the chocolate chips, reserving a few for topping.
6. Divide batter evenly among muffin cups (about ¾ full). Sprinkle extra chips and sugar on top.
7. Bake 18–22 minutes, until a toothpick comes out clean (a few melted chocolate streaks are fine)
8. Cool in the pan 5 minutes, then transfer to a rack.
✨ Tips:
• For tall, domed muffins: fill cups almost full and bake at 400°F (200°C) for the first 5 minutes, then lower to 375°F (190°C) for the rest.
• You can swap half the chocolate chips for nuts if you like crunch.
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