Chocolate Chip Muffins
This easy Chocolate Chip Muffins recipe yields BIG, light and fluffy muffins that are even better than the bakery.
Servings: 12
Calories: 385kcal
Cost: $4
Recipe Link
Equipment
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
- Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
- Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
- Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
- Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
- Remove muffins to a wire cooling rack to cool.
Video
Notes
Storing Instructions: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don't get soggy.
Freezing Instructions: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.
Nutrition
Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 198mg | Fiber: 3g | Sugar: 26g | Vitamin A: 326IU | Calcium: 107mg | Iron: 3mg
