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!
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.
