Chocolate Chip Muffins
What type of breakfast sweet person are you? Do you gravitate towards the muffins, the doughnuts, danishes, or something else?
I’m definitely a muffin gal, but had forgotten about how much I loved them until January rolled around and I was sitting in a hospital room. The morning after having Joseph, my husband and I were filling out the breakfast form and he checked off blueberry muffin on his order. I thought that sounded good and added it to my order, as well. The blueberry muffin that arrived definitely came from a package, but my goodness, it totally hit the spot that morning. It could have been due to the fact that it was the first thing I had eaten in a day and a half that wasn’t ice chips, but it made me remember how much I absolutely love a good muffin.
While I’ve made chocolate-chocolate muffins before, I was still missing a chocolate chip muffin from my breakfast repertoire.
Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, totally bursting with flavor, and are topped with a sweet sparkly sugar crunch.
If you’re looking for a go-to muffin recipe, this is the one. Whether you use a jumbo (recommended!), standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods, so you won’t find any of that nonsense in my kitchen!
It goes without saying that I love, love, love anything and everything that includes chocolate chips. From my favorite cookies to scones and biscotti, I generally can’t resist chocolate chip-anything. Add muffins to that ever-growing list!
Ingredients in Chocolate Chip Muffins
Besides flavor and texture, you’ll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins!
Flour: Flour is the foundation of these chocolate chip muffins muffins; we need a thick batter to hold all of the chocolate chips.
Baking Powder: 4 teaspoons of baking powder? Yes. A lot of baking powder is required to create a significant rise against all of the wet ingredients. The baking powder helps create their signature high-domed top.
Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. You’ll never go back!
Vanilla Extract & Salt: Both are used for flavor.
Eggs: Eggs add moisture and bind everything together.
Sugar: Use granulated sugar to sweeten these muffins.
Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note.
Milk: Milk adds plenty of moisture and lightens up the crumb.
Chocolate Chips: These wouldn’t be chocolate chip muffins without chocolate chips!
Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top.
Ingredients
Directions
I’m definitely a muffin gal, but had forgotten about how much I loved them until January rolled around and I was sitting in a hospital room. The morning after having Joseph, my husband and I were filling out the breakfast form and he checked off blueberry muffin on his order. I thought that sounded good and added it to my order, as well. The blueberry muffin that arrived definitely came from a package, but my goodness, it totally hit the spot that morning. It could have been due to the fact that it was the first thing I had eaten in a day and a half that wasn’t ice chips, but it made me remember how much I absolutely love a good muffin.
While I’ve made chocolate-chocolate muffins before, I was still missing a chocolate chip muffin from my breakfast repertoire.
Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, totally bursting with flavor, and are topped with a sweet sparkly sugar crunch.
If you’re looking for a go-to muffin recipe, this is the one. Whether you use a jumbo (recommended!), standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods, so you won’t find any of that nonsense in my kitchen!
It goes without saying that I love, love, love anything and everything that includes chocolate chips. From my favorite cookies to scones and biscotti, I generally can’t resist chocolate chip-anything. Add muffins to that ever-growing list!
Ingredients in Chocolate Chip Muffins
Besides flavor and texture, you’ll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins!
Flour: Flour is the foundation of these chocolate chip muffins muffins; we need a thick batter to hold all of the chocolate chips.
Baking Powder: 4 teaspoons of baking powder? Yes. A lot of baking powder is required to create a significant rise against all of the wet ingredients. The baking powder helps create their signature high-domed top.
Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. You’ll never go back!
Vanilla Extract & Salt: Both are used for flavor.
Eggs: Eggs add moisture and bind everything together.
Sugar: Use granulated sugar to sweeten these muffins.
Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note.
Milk: Milk adds plenty of moisture and lightens up the crumb.
Chocolate Chips: These wouldn’t be chocolate chip muffins without chocolate chips!
Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top.
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- ½ teaspoon fine salt
- 1 tablespoon baking powder
- 3/4 cup buttermilk, at room temperature
- 1 stick (113 grams) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract (if desired)
- 1 1/2 cups (255 grams) semisweet chocolate chips
Directions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- In a large bowl whisk together the flour, sugars, salt, and baking powder.
- In a small bowl whisk together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix. Divide evenly among the muffin tin cups.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
- Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.