Moist fluffy chocolate chip (Printable Version)
Fluffy muffins filled with rich chocolate chips, ideal for breakfast or snack time.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 1/4 cups semisweet chocolate chips
11 - Optional: extra chocolate chips for topping
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until evenly blended.
04 - Pour wet ingredients into dry and gently fold until just combined; batter should remain lumpy without overmixing.
05 - Fold in chocolate chips, reserving some for topping if desired.
06 - Distribute batter evenly, filling each cup about three-quarters full. Sprinkle reserved chocolate chips atop muffins if using.
07 - Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to reach room temperature.
# Tips from hearthlykitchen:
01 -
- They're impossibly moist and fluffy without needing fancy ingredients or techniques.
- Once you nail this, you can make them in your sleep, which means weekend mornings just got a lot better.
02 -
- Overmixing is the most common mistake—mix until just combined and let lumps live in peace.
- Melted butter must cool slightly or it'll cook the eggs when you combine the wet and dry ingredients.
03 -
- Room-temperature eggs and milk mix more evenly into the batter, creating a more uniform crumb.
- Fill any empty muffin cups halfway with water so your tin bakes evenly and doesn't warp.