Everyone loves chocolate chip muffins and if you’re looking for a go-to muffin recipe, this is the one. They are so easy to make an come out beautiful with a big dome shape. Whether you use a big, standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist.
Cream salted butter with granulated sugar in a mixing bowl using a hand mixer, give it an entire two minutes of mixing so that the mixture is nice and creamy. Add in eggs, a teaspoon of vanilla extract, baking powder, and salt. Mix that in together and will take about 30 seconds of mixing to end up with a nice smooth mixture. You can then leave your hand mixer and continue the rest of the process by hand.
Start adding in your flour in batches then and use a spatula to bring the ingredients together. Once that flour is mostly mixed in, you will add half a cup of milk and gently mix that in then add in the remaining flour and mix that in but you don’t want to overmix your batter. Just mix it until the flour barely disappears, lastly, you will add in semi-sweet chocolate chips and fold them in.
Preheat your oven to 425 degrees Fahrenheit, the other trick you need to know is to let your batter rest. So preheat your oven after you have made your batter so your batter has a chance to rest. After the batter has rested, fill your cupcake liners almost all the way full. You will have enough batter for exactly 12 muffins the bake them in the oven for 20 to 25 minutes.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk
- 1 cup semi-sweet chocolate chips
- Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of the flour, mix with a hand mixer until just combined, then add in the milk, stirring to combine.
- Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
- Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
- Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
- Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center, comes out clean.
- Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
- Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.