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Homemade Chocolate Chip Muffins

There's something magical about the aroma of freshly baked Homemade Chocolate Chip Muffins wafting through the kitchen. These muffins are not just a treat; they are a warm hug in food form, with a soft, fluffy texture and melty chocolate bits that elevate your morning routine or snack time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin or line with paper liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk the melted butter, milk, eggs, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined; do not overmix.
  6. Fold in the chocolate chips gently to distribute evenly.
  7. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean or with a few crumbs.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Store muffins in an airtight container for up to 5 days or freeze for up to 3 months. For extra chocolatey goodness, sprinkle additional chocolate chips on top before baking.