Moist Chocolate Chip Muffins (Printable)

Fluffy, moist muffins with rich semisweet chocolate chips, ideal for any time enjoying.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract

→ Add-ins

10 - 1 1/4 cups semisweet chocolate chips
11 - Optional: extra chocolate chips for topping

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Whisk flour, sugar, salt, baking powder, and baking soda together in a large bowl.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and gently fold until just combined; batter should remain slightly lumpy to avoid toughness.
05 - Fold in chocolate chips, reserving a few for optional topping.
06 - Spoon batter evenly into muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips atop if desired.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean or with moist crumbs.
08 - Allow muffins to rest in pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in about 35 minutes flat, which means breakfast can actually happen before everyone leaves the house.
  • The batter is forgiving if you're not a baker—lumpy is exactly what you want here.
  • Twelve muffins means leftovers, and they taste even better the next day when you warm them up.
02 -
  • Overmixing is the enemy—every extra stir develops gluten, which makes muffins tough and cakey instead of tender and crumbly.
  • Cold wet ingredients mixed with warm dry ones can cause the butter to seize; cooling melted butter to room temperature before mixing prevents this.
  • The muffin tin matters: darker tins bake faster and brown more, so if yours are very dark, reduce the oven temperature by 25°F.
03 -
  • Chocolate chips sink to the bottom if the batter is too thin; fold them in last so they stay suspended throughout.
  • For muffins with crispy tops and tender centers, increase the oven temperature to 400°F and reduce baking time to 16 to 18 minutes.

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