Chocolate Chip Muffins
These bakery style Chocolate Chip Muffins are such an easy recipe for when you want a sweet treat using only your pantry essentials.
That's it. I think that I have found the perfect Chocolate Chip Muffins.
I've been looking for a while. Some are too dry, others don't rise enough for my liking. But finally, this is the one I will be making over and over again. Pass it down to my kids so that they can make it for their kids too. They've got the tall muffin tops that I love, and the sprinkling of sugar on top tastes like I am eating one of those overpriced muffins you get from your local coffee shop. But at a fraction of the price.
My two boys love them so much, so you KNOW it's good! My youngest is the pickiest kid I have ever met, so if he likes them, I am sure you will too!
Easy Chocolate Chip Muffins Ingredients
Make the best chocolate chip muffin recipe ever using these simple ingredients:
- all purpose flour
- granulated sugar
- baking powder
- salt
- ground cinnamon
- large eggs
- whole milk
- neutral oil (such as vegetable oil or light tasting olive oil)
- melted butter
- vanilla extract
- semi-sweet chocolate chips
- sparkling or coarse sugar
Tips
Storage: Store cooled muffins in a single layer in an airtight container at room temperature for up to 4 days. It is important that you line the container with paper towels so that they will absorb any additional moisture and prevent the muffins from going soggy. For longer storage, store them in the freezer. I wouldn't recommend the fridge, as they change from moist muffins to dry muffins very quickly.
Freezing: To freeze these muffins, cover each muffin in either plastic wrap or aluminum foil. Then place in a large freezer safe bag, and freeze for up to 3 months. When ready to eat, remove covering and microwave for around 20 seconds, or until warm.
Try different chocolate chips. I find that milk chocolate or dark chocolate chips are the best replacement for semisweet chocolate chips, but you can also use white chocolate chips if you like a sweet muffin. Just don't forget to add some extra chocolate chips to the top of the muffins!
Make them without muffin liners. I like paper liners, strictly because it makes the muffin pan a lot easier to clean. But if you don't like using liners, I would opt for a muffin pan with silicone muffin cups because then extracting the muffins from the muffin pan becomes so much easier.
Use an ice cream scoop! I have always had a hard time scooping the muffin batter into the pan, but I recently bought a large ice cream scoop that changed my life (not really, but I kinda felt that way!). Just make sure that it has a swiping option like this one so that you get all of the batter off the spoon!
More Muffin Recipes
Like these delicious Chocolate Chip Muffins and are looking for more good muffin recipes? Then you need to try these fluffy muffins:
- Triple Chocolate Banana Muffins
- Double Chocolate Mini Muffins
- Banana Chocolate Chip Muffins
- Sour Cream Chocolate Chip Muffins
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Chocolate Chip Muffins
Ingredients
- 4 cups all purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 large eggs
- 1 cup milk
- ½ cup oil
- 4 tablespoon unsalted butter melted
- 2 teaspoon vanilla extract
- 1 ½ cups chocolate chips plus more for topping
- sparkling sugar
Instructions
- In a medium bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together the eggs, milk, oil, butter and vanilla.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Let the batter sit for around 15 minutes. Meanwhile, preheat the oven to 425℉.
- Line muffin pans with 16 muffin liners. Divide the batter evenly between the muffin liners. Top with additional chocolate chips and sparkling sugar.
- Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350℉ and bake for an additional 14-16 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely in the pan.
