Chocolate chip muffins are so delicious, easy and quick to make, one bowl of dry ingredients, one bowl of wet ingredients, mix and it’s almost ready!
You can treat yourself and your dearest with this delicious little cake in about 40 minutes tops and the combinations are endless.
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
2/3 cup (160 ml) milk
1 1/2 teaspoons pure vanilla extract
2 cups (260 grams) all-purpose flour
2/3 cups (135 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips)
1 12 muffin pan – 12 muffin cups
Preheat oven to 375°F - 190°C
Line muffin pan with muffin cups
In a large bowl, sift together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, milk, vanilla extract and melted butter.
With a rubber spatula, fold the wet ingredients into the dry ingredients until they are moistened, do NOT overmix
Stir in the chocolate chips
Fill the muffin cups with the batter, about 2/3 full
Into the oven, bake for about 20 minutes, or until a toothpick inserted in the center of muffins comes out clean
Let cool for about 5 minutes before removing from pan
Let cool on a rack for about 1 hour before serving
Really, the only important thing to know about making muffins: once you have added your dry ingredients to the wet, mix them delicately with a spatula, just until well incorporated. The secret to soft muffins is to not overmix.
Once you have found a recipe you are comfortable with, just use your imagination to bake endless combinations of delicious muffins.
Recipe from Stephanie Jaworski from joyofbaking.com, here is a link to her method, click here.
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