Chocolate Chip Moist Muffins (Printable View)

Moist muffins with gooey chocolate chips, ideal for breakfast or a delightful snack.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup whole milk
07 - 1/2 cup vegetable oil or melted unsalted butter
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-ins

10 - 1 1/4 cups semisweet chocolate chips

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, oil or melted butter, eggs, and vanilla extract until blended.
04 - Add wet ingredients to dry ingredients and stir gently until just combined; avoid overmixing.
05 - Fold in most chocolate chips, reserving a few to sprinkle on top.
06 - Distribute batter evenly into muffin cups, filling each about three-quarters full. Sprinkle reserved chocolate chips on top.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean with slight melted streaks.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They come together faster than you can brew a pot of coffee, and the batter is forgiving enough for sleepy hands.
  • The tops get this gorgeous golden dome with pockets of melted chocolate that stay gooey even after they cool.
  • You can pretend they are breakfast because they are technically muffins, not cupcakes.
02 -
  • Do not overmix the batter once you add the wet to the dry. I used to stir until smooth and ended up with rubbery muffins every single time.
  • Fill the cups generously. Skimpy muffins do not dome properly, and the dome is half the magic.
  • If your chocolate chips sink to the bottom, toss them in a little flour before folding them in. Game changer.
03 -
  • Use a cookie scoop to fill the muffin cups evenly so they all bake at the same rate and look uniform.
  • Let the batter rest for five minutes before scooping. It gives the leavening a head start and makes the muffins rise even higher.
  • If the tops are browning too fast, tent the pan loosely with foil for the last few minutes of baking.

Go Back