Chocolate Chip Muffins (Printable)
Moist and fluffy chocolate chip muffins, perfect for a delightful breakfast or a satisfying sweet snack any time.
# What You'll Need:
→ Dry Components
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Components
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup vegetable oil
09 - 2 teaspoons pure vanilla extract
→ Fold-ins
10 - 1 1/4 cups semi-sweet chocolate chips
# How to Make It:
01 - Preheat your oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, lightly beat the eggs. Then, whisk in the whole milk, vegetable oil, and pure vanilla extract until the mixture is uniform.
04 - Pour the prepared wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula just until combined. Avoid overmixing, as this can lead to tough muffins.
05 - Carefully fold in the semi-sweet chocolate chips, reserving a small quantity to sprinkle on top of the muffins before baking.
06 - Evenly divide the muffin batter among the prepared 12 muffin cups. Sprinkle the reserved chocolate chips over the top of each muffin.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs attached.
08 - Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- They&s;re incredibly forgiving, making them perfect even if you&s;re just starting your baking journey.
- You&s;ll adore how quickly they come together, yet feel utterly decadent enough for any occasion.
02 -
- The cardinal rule of muffins is to never, ever overmix your batter, or you'll end up with tough, dense treats instead of light, fluffy ones.
- Always check the expiration dates on your baking powder and baking soda because stale leavening means flat, sad muffins that won't rise properly.
03 -
- Invest in an ice cream scoop to perfectly portion your batter into the muffin cups; it ensures even baking and beautifully uniform muffins every time.
- Resist the urge to peek during the first 15 minutes of baking, as opening the oven door can cause your delicate muffins to fall flat.