Easy Chocolate Chip Muffins
Soft and fluffy homemade chocolate chip muffins packed with melty chocolate in every bite. These easy muffins come together quickly for a delicious breakfast, snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable or canola oil
1 egg, lightly beaten
⅓ cup milk
1 cup chocolate chips, semi-sweet, milk, or mini
Instructions
- Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners.
- Whisk together the flour, sugar, salt, and baking powder. Reserve 1-2 tablespoons of the dry mixture for coating the chocolate chips.
- Pour the oil into a 1-cup glass measuring cup. Add the beaten egg, then add milk until the mixture reaches the 1-cup mark. Beat until well combined.
- Add the wet mixture to the dry ingredients and stir just until combined, taking care not to overmix.
- Toss the chocolate chips with the reserved dry mixture until lightly coated.
- Gently fold the coated chocolate chips into the muffin batter.
- Divide the batter evenly among the prepared muffin cups. Add extra chocolate chips on top if desired.
- Bake at 400 degrees F for 15-20 minutes, or until a toothpick inserted into the center comes out clean or without wet batter.
- Serve warm or allow the muffins to cool to room temperature.
Notes
Semi-sweet, milk, dark, or mini chocolate chips can be used.
For extra texture, fold in a small handful of chopped walnuts or pecans.
Vanilla extract can be added to the wet ingredients for extra flavor.
For bakery-style tops, sprinkle extra chocolate chips or a little coarse sugar over the batter before baking.
Chopped strawberries or raspberries can be added in modest amounts for a chocolate-and-fruit variation.
Avoid overmixing the batter to help keep the muffins tender and fluffy.
If not using paper liners, thoroughly grease each muffin cup.
Store completely cooled muffins in an airtight container at room temperature for 2-3 days.
Freeze cooled muffins in a freezer-safe container or bag for up to 3 months and thaw at room temperature.
For a warm muffin, microwave briefly until just heated through and the chocolate begins to soften.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
Find it online: https://chocolatecoveredamy.com/easy-chocolate-chip-muffins/
