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Chocolate Chip Muffins

Soft and warm chocolate chip muffins made with simple pantry ingredients, perfect for breakfast, snacks, or a treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
Wet Ingredients
  • 1 large egg
  • 1 cup milk use part-skim for a healthier version
  • 0.25 cups unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
Final Ingredient
  • 1 cups chocolate chips Fold in last so they remain whole.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups.
Baking
  1. Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  2. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins at room temperature in an airtight container for up to 2 days, or freeze for up to 2 months. To thaw, leave in the fridge overnight or at room temperature.