Chocolate Chip Muffins Delight (Printable View)

Bakery-style muffins with rich chocolate chips, moist texture, perfect for breakfast or a sweet snack.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup vegetable oil
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semi-sweet chocolate chips

# How to Prepare:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until blended.
04 - Add wet mixture to dry ingredients and stir gently until just combined; some lumps are acceptable.
05 - Fold in most chocolate chips, reserving a handful to sprinkle atop batter.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Sprinkle reserved chocolate chips on top.
07 - Bake for 18 to 20 minutes or 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 before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They bake up tall and golden with that signature bakery-style dome you usually have to pay five dollars for.
  • The batter comes together in one bowl with no mixer needed, so cleanup is nearly nonexistent.
  • Theyre sweet enough to feel like dessert but not so rich that you cant justify one with your morning coffee.
02 -
  • Do not overmix the batter, stir until you barely see the last streak of flour and then stop, or the muffins will bake up tough and full of holes.
  • Fill the cups generously, these muffins need the extra batter to rise into those tall domed tops.
  • Check them at 18 minutes, every oven runs a little different and overbaking turns them dry.
03 -
  • Use a cookie scoop to portion the batter evenly so all the muffins bake at the same rate and finish at the same time.
  • Press a few extra chocolate chips into the tops right before baking, it makes them look professional and ensures every bite has chocolate.
  • Let the batter rest for five minutes before scooping if you have time, it helps the leavening activate and creates a better rise.

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