Chocolate Chip Muffins Recipe
These chocolate chip muffins are soft, moist, and packed with melty chocolate chips, perfect for breakfast or a sweet snack. They’re quick to prepare, with a tender crumb and a sugary topping that adds a delightful crunch in every bite.
Equipment
- 12-cup muffin tin
- Paper muffin liners (or cooking spray)
- Mixing bowls (small and large)
- Whisk
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Mixing spoon or spatula
Ingredients
- 1½ tbsp white sugar
- ¾ cup milk
- ½ tbsp salt
- ½ cup white sugar
- 2 tsp baking powder
- ¾ cup mini semi-sweet chocolate chips
- 1 large egg
- ½ cup vegetable oil
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
- In a small bowl, whisk together the milk, oil, and egg until well combined.
- In a large bowl, mix the flour, ½ cup sugar, baking powder, and salt, then make a well in the center.
- Pour the milk mixture into the well and stir just until the batter comes together; gently fold in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- In a small bowl, mix the white and brown sugar, then sprinkle over the tops of the muffins.
- Bake for 18–20 minutes, until the tops spring back when lightly pressed.
- Let cool briefly in the tin, then transfer to a wire rack.
- Serve warm or let cool completely.
Notes
- Use mini chocolate chips for a more evenly distributed chocolate flavor.
- Add a dash of cinnamon or vanilla extract for extra warmth and depth.
- Try mixing in chopped nuts or dried fruit for a fun twist.