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Close-up of freshly baked chocolate chip muffins, golden brown and loaded with gooey chocolate chips, cooling on a wire rack. Perfect for a delicious homemade breakfast or snack.

Easy Chocolate Chip Muffins

Max Dennison
These Easy Chocolate Chip Muffins are soft, fluffy, and packed with rich chocolate chips in every bite. Made with simple pantry ingredients, this no-fail muffin recipe comes together in just 30 minutes — perfect for breakfast, snacks, or meal prep. Moist, bakery-style results every time!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American cuisine
Servings 12
Calories 210 kcal

Equipment

  • Muffin Tin: To bake your muffins evenly and give them that perfect rounded top. A 12-cup nonstick muffin tin works best.
  • Mixing Bowls: You’ll need one large bowl for your dry ingredients and one medium bowl for your wet ingredients.
  • Measuring Cups and Spoons: Accurate measurements are key to perfect texture and rise in baking.
  • Spatula or Wooden Spoon: For gently mixing the batter without overworking it. A flexible silicone spatula is ideal.
  • Wire Cooling Rack: Allows air to circulate around the muffins as they cool, preventing soggy bottoms and preserving texture.

Ingredients
  

  • 2 Cups All-purpose flour
  • 1 Cup Granulated sugar
  • 1 Tbsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/2 Tsp Salt
  • 1 Cup Chocolate chips (semi-sweet or milk chocolate)
  • 1 Cup Milk (whole or buttermilk)
  • 1/2 Cup Vegetable oil
  • 1 Tsp Vanilla extract
  • 2 Large eggs

Instructions
 

  • Preheat the oven:
    Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  • Mix dry ingredients:
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined.
  • Add chocolate chips:
    Stir in the chocolate chips, making sure they are evenly distributed throughout the dry mixture. This helps prevent them from sinking to the bottom during baking.
  • Prepare wet ingredients:
    In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
  • Combine wet and dry ingredients:
    Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix until just combined – be careful not to overmix, as this can make the muffins tough.
  • Fill the muffin tin:
    Divide the batter evenly among the muffin cups, filling each about 2/3 full. This ensures they have room to rise without overflowing.
  • Bake:
    Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool:
    Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
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