These chocolate chip muffins have a classic muffin batter, packed full of chocolate chips and topped with coarse sugar on top. They’re as good as you’d get in a bakery.
These chocolate chip muffins are so amazing, they’re as good as you’d get from a bakery or coffee shop, or maybe even better.
They use a classic muffin batter made with butter, granulated white sugar, eggs, vanilla, flour, baking powder, salt, and milk. You probably have all of those ingredients on hand in your pantry, so you had better start making these muffins right now! 😉
Then you also need the chocolate chips, and if you have some sparkling sugar it takes these muffins to the next level, but they’re delicious without it too.
How to make chocolate chip muffins?
These muffins are super easy to make. It only takes about 10 minutes to stir together the batter, and then less than 20 minutes to bake. Then if you can wait a few minutes after they come out of the oven, they’ll be ready to gobble up still warm.
In a large bowl, stir together your butter and sugar. You’ll want your butter to be softened to room temperature so you can mix it well with the sugar. If you forgot to get it out of the fridge in time, you can microwave it for 30 seconds at half power, it might melt part of it, but it should be okay still.
Add in the vanilla extract, and then each of your eggs. Add them in one at a time, then stir until they’re just added so you don’t overmix them.
In a separate bowl combine your flour, baking powder and salt. Whisk them together.
Add half the flour mixture to the sugar and egg mixture, stir till combined. Then half the milk, stir it till it’s combined in. Then repeat again with the rest of the flour, and then the rest of the milk.
Carefully fold in your chocolate chips. You could also use white chocolate chips, butterscotch chips, peanut butter chips, etc.
Scoop the batter into a greased muffin, or a muffin tin lined with cupcake liners. Fill each of the muffin tins to the top. The recipe makes 12-14 muffins.
Sprinkle coarse sugar over the top if you have it. About a teaspoon each.
Bake the muffins until the tops are lightly golden and a toothpick comes out clean. A few crumbs on the toothpick are okay.
Let the muffins cool for about 10 minutes in the pan, then you can remove them to a cooling rack to cool completely. Or sneak one while still warm. They might be a little more crumbly and fall apart while warm, but they’re so delicious warm from the oven.
These muffins are perfect for a quick breakfast paired with a yummy fruit smoothie, or enjoy one or two for an afternoon snack.
The muffins stay good stored for a couple days, but I like to zap them in the microwave when I want to enjoy them again so they’ll be nice and warm. I like eating them plain, or topping them with a little pat of butter.
Looking for more muffin recipes?
- Blueberry Muffins
- Double Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
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Chocolate Chip Muffins
- 1/2 cup butter (softened)
- 1 cup white granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups chocolate chips
- 2 TBS coarse white sparkling sugar (optional)
- Preheat the oven to 375 degrees farenheit.
- Line a muffin tin with paper liners, or spray with non stick spray.
- Cream together the butter and white sugar in a large mixing bowl. Mix for about 1 minute till smooth and creamy.
- Stir in the vanilla extract and one of the eggs, mix until just combined.
- Stir in the second egg till just combined.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Add half the flour mixture then mix until combined. Then half the milk and mix until combined. Repeat with the remaining flour and milk. The batter is thick.
- Carefully fold in the chocolate chips
- Scoop the muffin batter into the prepared muffin tin. Fill each muffin tin to the top.
- Sprinkle coarse sugar evenly over the top of the muffins.
- Bake for 16-20 minutes until the tops are light golden and and a toothpick comes out clean, or mostly clean. (Mine took 17 minutes)
- Let the muffins cool for 10 minutes in the muffin pan before carefully removing to a cooling rack to cool completely.
Heather N says
I made this recipe yesterday and it was delicious! It reminded me of when I was a child when we would stop at the local donut shop every Sunday after church. I LOVE these! I did add a little extra course sugar to the tops of mine (I love the extra sweet crunch)
I always want extra coarse sugar on top of mine too 😉