BEST Chocolate Chip Muffins
Tender, bakery-style chocolate chip muffins with a perfectly domed top and loaded with melty chocolate chips throughout.
Equipment
Ingredients
Muffins
all-purpose flour
280 g
granulated sugar
150 g
baking powder
10 g
baking soda
3 g
salt
3 g
milk
240 ml
butter (melted)
115 g
egg
2 piece
vanilla extract
10 ml
chocolate chips
200 g
Instructions
Preheat oven
Preheat oven to 220°C and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk together milk, melted butter, eggs, and vanilla extract until smooth.
Combine wet and dry
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Add chocolate chips
Fold in the chocolate chips, reserving a few to sprinkle on top.
Fill muffin cups
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
Bake muffins
Bake at 220°C for 5 minutes, then reduce temperature to 180°C and continue baking for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
Cool muffins
Remove muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days, then refrigerate
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