chocolate chip muffins – This recipe makes a fluffy chocolate muffin that’s chock-full of chocolate chips. Chocolate muffins are extremely easy to make, and they’re ready in under 30 minutes!
Often all a girl needs is a super-chocolatey muffin. And that is unmistakably identifiable. Chocolate AND chocolate chips are used in this recipe. One that errs on the side of dessert, but hey, it’s a special morning, and you’ve earned it. These Chocolate Muffins are moist, rich, and fudgy!
This simple chocolate muffin recipe is extremely moist and chock-full of chocolate flavor! To make decadent double chocolate muffins, the muffin batter is flavored with cocoa powder and chocolate chips are added. The muffin mixing process is the technique used to produce these chocolate muffins. This method produces tender, fluffy, and moist muffins.
Chocolate Chip Muffins:
Bakery-style muffins are just what the world needs right now, and chocolate is the answer to all of life’s problems. This recipe is for you if you want a hit of cake that takes less than 10 minutes to prepare, needs just ONE cup, and can be mixed with a wooden spoon and possibly a whisk. Serve them plain, with ice cream, or dip them in milk like we do.
A classic chocolate chip muffin recipe that will please the kids. Perfect for an afternoon tea snack or to pack in a lunch box. These chocolate chip muffins, a kid favorite, taste like chocolate chip cookies in muffin form.
These decadent chocolate chip muffins are a favorite in my comfort food arsenal. They’re the ideal treat to make when one of the kids is having a bad day or when the weather is gloomy. Hand-mixing the batter takes only 10 minutes, and the muffins are ready in 20 minutes, ready to make everyone happy.
- Flour: Flour is the foundation of these chocolate chip muffins; a thick batter is required to hold all of the chocolate chips.
- Baking Powder and Baking Soda: A significant amount of leavened is required to produce a significant rise against all of the wet ingredients.
- Cinnamon & Nutmeg: Cinnamon is the spice of choice for muffins. A pinch of nutmeg is also required. I guarantee that most chocolate chip muffin recipes are missing nutmeg. You’ll never return!
- Vanilla extract and salt are both used to add flavor.
- Eggs: Eggs provide moisture and help to bind everything together.
- Sour Cream or Plain Yogurt: I started adding a touch of sour cream to this batter, just like I do with chocolate covered strawberry muffins.
- Granulated sugar is used to sweeten these muffins.
- Oil creates a moist, tender muffin. Nowadays, I combine melted butter and oil.
- Milk adds a lot of moisture and lightens the crumb.
- Chocolate Chips: Chocolate chip muffins aren’t complete without them! I always have a large supply of these muffins and chocolate chip cookies on hand.
- Coarse Sprinkling Sugar: This is my secret ingredient for adding sparkle and crunch to the top. I like Sugar in the Raw, but you can also use white sparkling sugar sprinkles, which are usually found in the baking aisle with the sprinkles.
How To Make Chocolate Chip Muffins?
- To begin, whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Then, in a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract.
- Whisk in the eggs, followed by the sour cream. Whisk until completely smooth.
- Mix in the dry ingredients.
- Whisk until well combined before adding the chocolate chips. Stir until well combined.
- Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full. Sprinkle the remaining chocolate chips on top, followed by the coarse sugar.
- Bake for 18–20 minutes, or until the top is domed and golden brown.
- Allow the muffins to cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. The muffins can also be frozen for 3 to 4 months.
Tips And Tricks:
- Don’t overmix when combining the wet and dry ingredients. This is critical for soft and fluffy chocolate chip muffins. Because this batter is so thick, you’ll be tempted to keep mixing, but it only takes about 20 strokes to combine everything. There may be a few lumps in the batter, which is normal. Remember not to overmix!
- Fill your muffin tins to the very top. If you use a large muffin tin, your batter will fill 6 large tins completely, as shown above. Bake the muffins for 5 minutes at 425°F, then for another 25 minutes at 350°F.
- This initial high oven temperature quickly raises the muffin top and forms a tall crust, which is why filling the muffin tins to the top is critical.
- Most muffins bake at 350°F – 375°F for the entire baking time. Setting the oven to 425°F and then lowering the temperature after 5 minutes ensures tall, sugar-crusted, crackly muffins.
Variations And Substitutions For Recipe:
To add more variety to the muffins, fold in your favorite crushed nuts, such as pecans or almonds, after you’ve folded in the chocolate chips.
How do you make muffins rise higher?
We’re using a varying temperature technique here, which helps the muffins rise significantly. However, another important step is to rest your batter. The longer it sits, the thicker the batter becomes, and thicker batter equals taller muffins! Allow your batter to rest for at least 15 minutes, but if you can wait an hour or so, you’ll be rewarded with beautifully tall muffin tops!
Can I use a 12-count muffin tin with this recipe?
Yes! They won’t need to bake for as long, so just keep an eye on them.
What is the key to making moist muffins?
The ingredients and mixing are the not-so-secret secrets to moist muffins. First, double-check your measurements to ensure they are correct. The taste will be affected if there is too much flour or not enough oil. Also, avoid overmixing the batter. This may result in hockey pucks rather than moist and fluffy muffins.
What is the calorie count of a homemade chocolate chip muffin?
One of our homemade Chocolate Chip Muffins contains 191 calories on average.
What’s the best way to keep muffins fresh?
When stored in an airtight container at room temperature, your chocolate chip muffins will stay fresh. They can also be frozen!
Muffin Storage and Reheating:
To keep. Allow the muffins to cool fully before transferring them to a storage container. Line the bottom of an airtight storage container with a paper towel and arrange the muffins on top in a single layer. To absorb any excess moisture, place another paper towel on top of your muffins. You can keep it at room temperature for up to 4 days.
To heat up again. These muffins can be served at room temperature or reheated in the microwave until warm.
To Freeze. Wrap the muffins in plastic wrap and stack them in a zip-top bag. Store in the freezer for up to 2 months. Allow to defrost at room temperature or reheat in the microwave.
Tips For Storage:
- Serve: Allow these muffins to cool to room temperature before serving.
- Storage: Store the muffins in an airtight container at room temperature for up to four days.
- To keep the muffins fresh, tightly wrap them in plastic wrap and then foil before placing them in a Ziploc bag after they have cooled. They can be frozen for up to three months.
- In this recipe, vegetable oil, canola oil, or melted coconut oil work best.
- Sour Cream/Yogurt: I recommend using full-fat sour cream or plain full-fat or low-fat yogurt. I don’t suggest fat-free for either.
- I like to use buttermilk or whole milk in this recipe because they both add a lot of moisture and flavor. You can use any milk, dairy or nondairy, but the lower the fat content of the milk, the less flavorful and moist the muffins will be.
- Chocolate Chips: For varying chocolate texture, I like to use a mix of regular and mini chocolate chips. Chocolate chunks or milk chocolate chips can also be used.
- Mini Muffins or Standard Size Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 minutes total: 5 minutes at 425°F, followed by 15 minutes at 350°F. This recipe makes 14-15 standard-sized muffins. Bake for 11-13 minutes at 350°F for approximately 40 mini muffins.
- What’s the deal with everything being at room temperature? All refrigerated items should be at room temperature so that the batter can be easily and evenly combined.
MORE DELICIOIUS RECIPES HERE:
- 6 tbsp unsweetened butter
- 4 ounces bittersweet dark chocolate, 55% to 72% cocoa, roughly diced, divided
- 2 cups AP flour
- granulated sugar, 1/2 cup
- If the cocoa powder is lumpy, sift it into a third of a cup of unsweetened cocoa powder.
- 1 teaspoon baking powder
- a half teaspoon baking soda
- a half teaspoon of salt
- 1 cup room temperature brewed coffee (or swap regular milk; coffee will yield a more intense chocolate flavor)
- a third cup of yogurt At room temperature, I used simple, nonfat Greek yogurt.
- 1 big room temperature egg
- 2 tsp vanilla extract (pure)
Preheat the oven to 375 degrees F with a rack in the middle. Cover a regular 12-cup muffin pan lightly with nonstick spray or line with paper liners.
Set a medium heat-resistant bowl over a pan of simmering water. Mix in the butter and half of the chocolate. Gently heat, stirring often, until the chocolate is almost fully melted. Remove from the heat and continue to stir, allowing the residual heat to finish melting the chocolate. Allow 5 minutes for the mixture to cool.
Meanwhile, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a big mixing bowl. Place aside.
Whisk together the coffee, yogurt, egg, and vanilla extract in the bowl with the cooled chocolate until smooth. Pour the wet ingredients into the dry ingredients. Stir all together with a rubber spatula. Stop as soon as the flour is gone. Stir in the rest of the chopped chocolate. Distribute the batter equally among the 12 muffin cups.
Bake for 16-20 minutes, or until a toothpick inserted into a muffin comes out clean, with no wet batter sticking to it. Place the pan on a cooling rack and allow to cool for 5 minutes before carefully unmolding the muffins and transferring to the rack to cool completely. Warm or at room temperature, serve.
Make Ahead Tip: Muffins can be frozen for up to 3 months for longer storage. Allow to thaw in the refrigerator overnight, then carry to room temperature or warm up in the microwave if needed.
Chocolate: For the 4 ounces of chocolate, use high-quality chocolate rather than chocolate chips. (The chocolate chips are the final ingredient.) High-quality chocolate baking bars, such as Baker's, Ghirardelli, Nestle, or Lindt, can be found in the baking aisle. They're typically packaged in 4 ounce bars.
Real cocoa powder, not Dutch-process cocoa powder, should be used. Learn the distinctions between natural cocoa powder and Dutch-process cocoa powder.
Muffins can be frozen in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4-5 days.