Delicious, fluffy Chocolate Chip Muffins are loaded with chocolate chips with just a touch of vanilla. This easy to follow recipe will help you bake the perfect muffins from scratch every time.
There is nothing better than a chocolate chip muffin. I love them for serval reasons but I’ll be honest mostly because I love having dessert for breakfast. For me these muffins are just that a sweet treat that’s the perfect way to start the day. These are not the first muffins I’ve shared on this site. Some of my favorites are these Blueberry Muffins and and these Double Chocolate Muffins. Looking for something a little savory? Try these Pancake Chocolate Chip Muffins.
How to make Chocolate Chip Muffins:
(SCROLL DOWN FOR FULL RECIPE)
Ingredients:
- Semi-Sweet Chocolate Chips
- Vanilla
- Milk
- Sugar
- Flour
- Baking Powder
- Baking Soda
- Salt
- Vegetable Oil
- White Vinegar
- Course Sugar For Topping (optional)
- Extra Chocolate Chips For Topping (optional)
Instructions:
- Preheat oven to 400℉ and line the muffin tin with liners.
- Mix together the milk and vinegar in a small bowl or measuring cup.
- Stir together the flour, sugar, baking powder, baking soda, and salt.
- Make a well in the middle of the dry ingredients and add all of the wet ingredients, including the milk mixture, and stir well.
- Fold in 1 cup of the chocolate chips.
- Fill the muffin tins ¾ of the way to the top, top with the coarse sugar and extra chocolate chips if desired.
- Bake for 20 -25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool completely before serving.
Why do I need to add vinegar to the batter?
I know it seems strange to add white vinegar to a baking recipe BUT it has an important purpose. Adding the vinegar to the batter helps your muffins have that pretty rounded top. This is because the vinegar activates the baking soda. Then in combination with the baking powder and heat acts as a leavening agent giving the muffins a nice rounded top just like at the bakery.
Substitutions and Variations:
Banana Chocolate Chip Muffin: If you’d like to make these muffins with bananas then you can swap the half cup vegetable oil for the same amount of mashed bananas.
Make it Nutty: Combine a half cup of chopped nuts with a cup of chocolate chips. Try:
- Pecans
- Almonds
- Walnuts
- Or Macadamias
Chocolate Combinations: You can use semi-sweet chocolate chips like I did or you can use any variety of chocolate chips you’d like. You can also do any combination you’d by using two 3/4 cups of chips for example use 3/4 cup of white chocolate chips blue 3/4 cup milk chocolate chips. Try:
- Semi-sweet Chocolate Chips
- Dark Chocolate Chips
- White Chocolate Chips
- Peanut Butter Chips
Notes and Tips:
Don’t skip preheating you oven. Preheating is always important because it ensues that the heat is evenly distributed. Even heat distribution will ensure that your muffins bake evenly and remain soft and moist.
Mix with a rubber spatula until the ingredients are just combined. Don’t over-mix the batter. Stirring the batter too much will activate the gluten in the flour. This can lead to a dry and tough muffins.
Transfer the baked muffins from the muffin pan to a cooling rack. Leaving the muffins in the hot pan will allow them to continue baking and dry out the muffins.
Storage:
Room Temperature: Store in an air tight container or zip top bag on the counter for 3-4 days. After day four they can start to dry out but they will be safe to eat for a couple more days.
Refrigerator: I do not recommend keeping these in the fridge. Storing in the fridge will change the texture of the muffins and they can become soggy.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Chocolate Chip Muffins
Ingredients
For Muffins
- 2 cups Flour
- ¾ cup White Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Vegetable Oil
- ½ cup Milk
- 2 teaspoons Vinegar
- 2 teaspoon Vanilla
- 1 ½ cups Semi-Sweet Chocolate Chips
For Topping
- Chocolate Chips
- Coarse Sugar
Instructions
-
Preheat oven to 400℉ and line the muffin tin with liners.
-
Mix together the milk and vinegar in a small bowl or measuring cup.
-
Stir together the flour, sugar, baking powder, baking soda, and salt.
-
Make a well in the middle of the dry ingredients and add all of the wet ingredients, including the milk mixture, and stir well.
-
Fold in 1 cup of the chocolate chips.
-
Fill the muffin tins ¾ of the way to the top, top with the coarse sugar and extra chocolate chips if desired.
-
Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
-
Transfer the baked muffins from the muffin pan to a cooling rack. Cool completely before serving.
Recipe Notes
- Don’t over-mix the batter. Mix with a rubber spatula until the ingredients are just combined.
- Transfer the baked muffins from the muffin pan to a cooling rack. Leaving the muffins in the hot pan will allow them to continue baking and dry out the muffins.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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