Soft & Fluffy Chocolate Chip Muffins
These chocolate chip muffins are soft, fluffy, and filled with plenty of melty chocolate. They’re easy to make and perfect for any time you want a sweet, homemade treat.
Servings: 12 muffins
Calories: 320kcal
Ingredients
- ½ cup salted butter softened
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- 2 large eggs
- 1½ teaspoons baking powder
- 2 cups all-purpose flour measured carefully
- ½ cup whole milk
- 1 ½ cup dark chocolate chips
Instructions
- Start by lining your muffin tin with paper liners. If you want, spray the liners lightly to make sure the muffins pop out easily, this step is optional but helpful.
- Beat the softened salted butter and sugars together in a large bowl until creamy and fluffy. This usually takes about three minutes and is key for creating tender, soft muffins.
- Incorporate eggs individually, stirring thoroughly each time. Then stir in the vanilla extract and baking powder.
- Now it’s time to bring in the dry and wet ingredients in stages: add half of the flour and mix gently until there are no dry spots left. Pour in the milk and mix again. Finally, add the rest of the flour and stir just until combined, overmixing will make the muffins dense, so be gentle.
- Carefully mix in the chocolate chips throughout. Then, spoon the batter into your prepared liners, filling each about two-thirds full. For an extra chocolatey touch, sprinkle a few chocolate chips on top.
- In a preheated 425°F (220°C) oven, bake for 5–6 minutes to boost the rise and form dome-shaped tops. After that, lower the temperature to 350°F (175°C) and bake for 18 minutes. Cool and Enjoy!
Notes
- Make sure your butter is softened but not melted to keep the batter balanced.
- Don’t overcrowd your muffin tin; give each muffin some space to bake evenly.
- If you want extra moist muffins, add a tablespoon of yogurt or sour cream to the batter.