Homemade Chocolate Chip Muffins
These homemade chocolate chip muffins are soft, moist, and packed with chocolate chips in every bite. Made with simple ingredients like butter, eggs, milk, vanilla, and chocolate chips, this classic muffin recipe creates the perfect homemade treat for breakfast, snacks, or dessert.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan salt or sea salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups chocolate chips, plus extra for topping
Instructions
Prepare the Oven & Muffin Tin
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
- Preparing the muffin tin ahead of time makes it easier to portion the batter quickly once it is mixed.
Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Combining the dry ingredients first helps distribute the leavening agents and seasonings evenly throughout the muffins.
Mix the Wet Ingredients
- In a separate bowl, whisk together the melted cooled butter, eggs, milk, and vanilla extract until combined.
- Mixing the wet ingredients separately helps create a smoother batter and ensures the butter is evenly incorporated.
Combine the Batter
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few lumps are okay—do not overmix.
- A lightly mixed batter helps create soft, tender muffins instead of a dense texture.
Add Chocolate Chips
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Gently folding prevents overmixing while ensuring chocolate is spread throughout each muffin.
Fill & Bake
- Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- A little melted chocolate on the toothpick is okay because it comes from the chocolate chips, not uncooked batter.
Cool & Serve
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack.
- Cooling slightly helps the muffins finish setting while keeping the inside soft and moist.