Chocolate Chip Muffins
Chocolate chip muffins are a delicious and comforting treat, perfect for breakfast or as a snack. These soft, fluffy muffins are studded with rich chocolate chips that melt into pockets of sweetness with each bite. The light, buttery batter balances the sweetness of the chocolate, creating a harmonious flavour that’s neither too rich nor too light. They are easy to make, often using simple ingredients like flour, sugar, eggs, and butter, and can be enjoyed warm from the oven or saved for later. Whether served plain or with a dusting of powdered sugar, chocolate chip muffins are always a crowd-pleaser.
In this blog post, you will learn how to make chocolate chip muffins.
How to Make Chocolate Chip Muffins
In a large bowl, add your dry ingredients: all-purpose flour, baking powder, salt, and cinnamon. In a separate medium bowl, with a handheld mixer beat together your brown sugar, granulated sugar, milk, yogurt, butter, vanilla extract, and eggs. Add the wet ingredients to the dry ingredients and mix together. Only mix until the wet and dry ingredients are just incorporated. Add the chocolate chips to the to batter and mix together.
Grease your muffin tin with either butter or non-stick spray. Fill each separate tin with batter and place the extra chocolate chips into the tops of the batter. Sprinkle granulated sugar on top. Insert into the oven. Once finished baking, remove from the oven and let cool for 5 minutes and then remove from the muffin tray and continue to let cool on a cooling rack.
How to Store Chocolate Chip Muffins
You can store your muffins at Room Temperature for up to three days in a sealed airtight container. Allow your muffins to completely cool on a wire rack, then store them in an airtight container or wrap them in plastic wrap and keep out of direct sunlight.
You can store your muffins in the Refrigerator for up to one week. Make sure that your muffins cool completely before placing them into an airtight storage container to prevent them from getting soggy from condensation build-up. Place them in the fridge.
You can store your muffins in the Freezer for up to three months. Allow your muffins to cool completely, then wrap each muffin individually in plastic wrap to prevent freezer burn. Place the wrapped muffins in a large zip-top freezer bag or an airtight container. Label the bag with the date to keep track of storage time and store them in your freezer.
Storing and reheating chocolate chip muffins properly ensures they remain moist, flavourful, and delicious. By following these storage methods, you can keep your chocolate chip muffins fresh and delicious for an extended period of time.
How to Make my Chocolate Chip Muffin Tops Tall?
There are three important steps to making your muffin tops tall. I learned this from Sally’s Baking Addiction.
- Make sure that your batter is thick. (Which this recipe’s batter is quite thick.)
- Make sure that your muffin tins are filled to the top with batter.
- Bake your muffins at an initial high temperature, and then drop the temperature keeping your muffins in the oven while decreasing the temperature.
The initial high temperature lifts your muffin lids and once the temperature is decreased the insides of your muffins will bake evenly.
Ingredients
All-Purpose/Plain Flour: all-purpose/plain flour this serves as the foundation of the muffins, providing structure and stability to hold the other ingredients together.
Baking Powder: baking powder is a leavening agent that helps the muffins rise, giving them a light and fluffy texture.
Salt: salt enhances flavour and balances the sweetness, ensuring the muffins are not overly sugary.
Cinnamon: cinnamon adds a warm, aromatic spice that pairs well with the sweetness of the muffins and the richness of the chocolate chips.
Brown Sugar: brown sugar contributes moisture and a subtle molasses flavour, helping to create a soft, tender crumb.
Granulated Sugar: granulated sugar adds sweetness to the muffins and helps create a slightly crisp exterior.
Milk: milk provides moisture and helps the ingredients blend smoothly, contributing to the muffins’ soft texture.
Yogurt: yogurt adds moisture and tang, enhancing the richness of the muffins while also making them tender.
Butter: butter adds richness, flavour, and moisture to the batter, helping to create a soft, buttery texture.
Vanilla Extract: vanilla extract adds depth and enhances the sweetness with a warm, sweet aroma.
Eggs: eggs provide structure and moisture, helping to bind the ingredients together and give the muffins a light, fluffy texture.
Chocolate Chips: chocolate chips are the star ingredient, chocolate chips melt into pockets of rich, creamy sweetness throughout the muffins.
Tips
- Try using sour cream instead of yogurt.
- Vegetable oil can be substituted 1:1 for the butter; however, I found that the muffins were not as moist when using the vegetable oil vs. using butter. The batter is also not as thick when using vegetable oil.
- It is best to use full fat dairy products when baking because it increases flavour, makes moister products, and give a better structure to the finished baked product.
Chocolate Chip Muffins
Ingredients
- 2 all-purpose/plain flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 c. brown sugar
- 1/4 c. sugar granulated
- 1/3 c. milk
- 1/3 plain yogurt
- 2/3 c. butter melted
- 1 tsp. vanilla extract
- 2 eggs
- 1 c. chocolate chips
Instructions
- Preheat oven to 425℉/220℃/Gas Mark 7.
- Grease a muffin tin with either butter or non-stick spray.
- In a large bowl, pour in the all-purpose flour, baking powder, salt, and cinnamon and whisk it together. Set aside.
- In a separate medium bowl, add the brown sugar, granulated sugar, milk, yogurt, melted butter, and vanilla extract. With a hand mixer, beat the ingredients together. Next, add the first egg and beat that into the mixture. Then add the second egg and beat that in.
- Pour the wet ingredients into the dry ingredients and mix together with a silicone spatula. Mix together until they are just incorporated. Do not overmix.
- Lastly, add 3/4 of the chocolate chips.
- Spoon the batter into the individual muffin tray. Put the leftover chocolate chips onto the tops of the muffins and sprinkle some granulated sugar onto the tops as well.
- Bake for 5 minutes at the preheated temperature then with the muffins in the oven turn down the temperature to 350℉/175℃/Gas Mark 4 and bake for another 15 minutes. To check for doneness, insert a knife into a muffin and if it comes out clean then the muffins are done.
- Let cool in the muffin tray for about 5 minutes than transfer to a wire rack and continue to let cool.
Notes
In this blog post, you learned how to make chocolate chip muffins.