Mom's Easy Chocolate Chip Muffins
Chocolate chip muffins are my favorite way to justify dessert for breakfast. Muffins are a perfectly acceptable breakfast food, right? Sure, these are chock full of chocolate chips, but I can all overlook that and continue on eating these two at a time.
Ingredients · Servings 12
- ½ cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk
- 1 cup semi-sweet chocolate chips
Method · 45 min
- Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together ½ cup butter (softened) and 1 cup granulated sugar for about 2 minutes, until light and fluffy.
- Beat in 2 large eggs until fully combined. Add 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon vanilla extract. Mix briefly until incorporated.
- Add half of the 2 cups all-purpose flour and mix until just combined.
- Pour in ½ cup milk and mix gently. Scrape down the sides and bottom of the bowl. Add the remaining cup of flour and mix until just combined. Do not overmix.
- Fold in 1 cup semi-sweet chocolate chips using a rubber spatula.
- Divide the batter evenly among the 12 muffin cups.
- Preheat oven to 425°F (220°C). Let the batter rest in the pan while the oven finishes preheating.
- Bake for 7 minutes. Without opening the oven, reduce heat to 350°F (175°C) and continue baking for 13–18 minutes more, until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If you like these delicious muffins, give my Pumpkin Muffins a try!
- These freeze well, so you can make a big batch and freeze some for later!
- My recipe gives you those perfectly golden brown domed muffin tops.
- These are the perfect breakfast to grab and go for those busy mornings.
