The Ultimate Moist Homemade Chocolate Chip Muffins Recipe
Follow this straightforward guide to bake perfectly moist and fluffy chocolate chip muffins from scratch.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg, lightly beaten
- 3/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, mix the melted butter, egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, substitute the milk with buttermilk.
- To achieve a bakery-style dome, fill the muffin cups slightly higher than usual and start baking at 425°F (220°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining bake time.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 180
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 3
- Cholesterol: 35