Chocolate Chip Muffins

5 from 1 vote

Deliciously soft and fluffy muffins packed with gooey chocolate chips, perfect for breakfast or a snack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Easy, Quick

Servings: muffins

Calories: 200kcal

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes—use a hand mixer or stand mixer for best results.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined—be careful not to overmix, or the muffins can become dense.
Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. For extra chocolatey goodness, press a few more chips onto the tops of the muffins.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for a bit of melted chocolate).
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Store in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave for a few seconds for that just-baked warmth.