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
- 1 tbsp ghee for greasing muffin tins
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan salt or sea salt
- ½ cup cane sugar
- ¼ cup light brown sugar
- ½ cup unsalted butter, melted and cooled
- 2 large pasture-raised eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups semi-sweet 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, cane 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. Cooling slightly helps the muffins finish setting while keeping the inside soft and moist.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here