Chocolate Chip Muffins
Soft, tender, and loaded with gooey chocolate chips, these muffins are a comforting classic you’ll find yourself returning to often. Whether it’s breakfast, brunch, or a midday pick-me-up, they’re easy to whip up and taste just like they came from your favorite bakery.
📋 Ingredients (Yields 12 Muffins)
| Ingredient | Amount |
|---|---|
| Butter, softened | ½ cup |
| Granulated sugar | 1 cup |
| Large eggs | 2 |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups |
| Milk | ½ cup |
| Semi-sweet chocolate chips | 1 cup |
🧁 Directions
1️⃣ Preheat and Prepare Pan
Set your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each well to prevent sticking.
2️⃣ Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy.
3️⃣ Add Eggs and Vanilla
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
4️⃣ Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5️⃣ Mix Wet and Dry Ingredients
Gradually add the dry mixture to the butter mixture in two batches, alternating with the milk. Stir gently just until the batter is smooth—avoid overmixing.
6️⃣ Add Chocolate Chips
Fold in the chocolate chips evenly, distributing them throughout the batter.
7️⃣ Fill the Muffin Tin
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
8️⃣ Bake
Place in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9️⃣ Cool and Serve
Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
