Fluffy, moist, and sweet Chocolate Chip Muffins make for the perfect sweet treat breakfast, afternoon snack, or even dessert!
I haven’t posted a muffin recipe in ages. In fact, I’ve had these muffins waiting in my queue to post since April! My son has become obsessed with me making muffins. First it was the Apple Cinnamon Streusel Muffins, then once he realized I could put chocolate chips in them it was a game changer. Now, I’ve been making these chocolate chip muffins repeat for months. Some days he will put down 2-3 muffins in one sitting. Other days he picks at it like a bird.
What kitchen items do you need to make muffins?
Here are a few of the kitchen items you need to make chocolate chip muffins (or any muffins for that matter).
- KitchenAid Mixer – you can use a hand mixer, but a stand mixer will be your best friend. Make sure you use the paddle attachment when baking muffins!
- Silicone spatula– this is perfect for scraping the batter out of the bowl.
- Muffin Pan – this is a no brainer when your making muffins
- Muffin Liners – paper or silicone work just fine.
- Toothpick – this is too test if they are done. When you insert a toothpick if it comes back clear then it means you can pull the muffins out of the oven. If batter is present when you pull the toothpick out then it means you need to bake the muffins a little longer!
- Pot holders – You can’t grab the muffin pan out of the oven without these!
How do you bake chocolate chip muffins?
- Preheat the oven to 375 degrees Fareneheit. Grease a muffin tin or line the cups with liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Then add in the chocolate chips.
- Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Bake until golden brown, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes before turning out. Enjoy immediately or cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Can chocolate chip muffins be frozen?
Yes! You can freeze chocolate chip muffins (and any muffin for that matter). You want to make sure the muffin has cooled completely. Then, store in an airtight container in the freezer for up to 3 months.
To reheat you simply defrost the day before in the refrigerator OR place in a microwave for 30 second intervals until thawed and warm.
Whether you’ve never baked muffins before or a pro baker. I think you’ll find this recipe for chocolate chip muffins delicious and easy to make!
Chocolate Chip Muffins
Ingredients
- 8 tablespoons unsalted butter softened at room temperature – 1 stick
- 1 cup sugar
- 2 eggs
- 1 teaspoon powder vanilla bean powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 1/2 cup 2% milk
- 1-1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a muffin tin or line the cups with liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix.
- Add the eggs, vanilla, baking powder, and salt and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Then add in the chocolate chips.
- Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Bake until golden brown, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes before turning out. Enjoy immediately or cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
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