Chocolate Chip Muffin
intro
Soft, fluffy domed chocolate chip muffins with melty chocolate pockets, perfect for on-the-go breakfasts or casual shared sweet treats.
Ingredients
Steps
Prep Oven and Muffin Tin
Preheat your oven to 200°C (400°F) with the rack positioned in the exact middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with a thin coat of non-stick cooking spray to prevent sticking.
Whisk Dry Ingredients
In a large mixing bowl, combine 240g (2 cups) all-purpose flour, 100g (1/2 cup) granulated sugar, 10g (2 tsp) baking powder, and 3g (1/2 tsp) fine sea salt. Whisk vigorously for 30 seconds to evenly distribute leavening and salt, breaking up any small clumps of flour.
Mix Wet Ingredients
In a separate medium bowl, whisk together 1 room-temperature large egg (50g), 180ml (3/4 cup) room-temperature whole milk, 57g (4 tbsp) melted cooled unsalted butter, and 5ml (1 tsp) pure vanilla extract. Whisk for 20 seconds until fully smooth, with no visible streaks of egg remaining.
Fold Batter and Chips
Pour the entire wet ingredient mixture into the dry ingredient bowl. Use a silicone spatula to fold the ingredients together for only 10-12 strokes, until just combined; the batter will be lumpy, with a few faint streaks of dry flour remaining. Add 140g (3/4 cup) of semi-sweet chocolate chips, folding 2-3 more strokes to distribute—do not overmix, as this creates tough, dense muffins.
Portion Batter into Tins
Use a 3-tablespoon (45ml) cookie scoop to divide the batter evenly between the 12 prepared muffin cups, filling each cup exactly 2/3 full to allow room for rising. Sprinkle the reserved 30g (1/4 cup) semi-sweet chocolate chips evenly over the top of each muffin portion for a decorative, chocolatey top.
Bake to Golden Perfection
Place the muffin tin in the preheated 200°C (400°F) oven and bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) without opening the oven door, and bake for an additional 12-14 minutes. Muffins are done when a toothpick inserted into the center comes out with 1-2 moist crumbs (not wet batter) attached.
Cool Before Serving
Once baked, remove the tin from the oven and let the muffins rest in the hot tin for 5 minutes to set, then transfer them to a wire rack to cool for 10 more minutes. Serve slightly warm to enjoy soft, melty chocolate pockets in every bite.
Tips
2.Use room-temperature eggs and milk rather than cold ingredients, as they emulsify more evenly into the batter for a softer, more uniform crumb and taller muffin rise.
3.Do not open the oven door for the first 10 minutes of baking: sudden temperature drops will cause the rising muffins to deflate and lose their signature tall, domed tops.
OMG these classic chocolate chip muffins are a total game changer! I threw them together in 10 minutes flat before school dropoff this week and my kids loved them—they even asked for seconds in their lunchboxes. The texture is so fluffy, not dry at all like other muffin recipes I’ve tried. I brought a batch to our neighborhood potluck last night and every single one was gone in 10 minutes. 10/10 will be making these on repeat for weekly meal prep!
As someone who burns literally every baked good I try, these were SO good and so easy to nail! I only had a tiny mixing bowl and a cheap muffin tin in my dorm, and they still came out perfect after 20 minutes in the oven. The edges are crispy, the middle is soft, and the chocolate melts so nicely in every bite. Already sent the recipe link to all my roommates!
Really solid base recipe! I swapped the all-purpose flour for a 1:1 gluten free blend to accommodate my celiac, added a dash of cinnamon, and they turned out amazing. My husband who swears he can taste the difference with every gluten free baked good even ate three for breakfast yesterday. Only heads up for folks in the mountains: I had to add 3 extra minutes of bake time and turn the oven down 25 degrees for my 5,000ft elevation to get them to set right.
These are my new go-to Sunday meal prep staple! I make a batch every weekend, pop them in the freezer, and grab one on my way out to work each morning—30 seconds in the microwave and they taste just as fresh as the day I baked them. My toddler thinks they’re a special treat, and I love that they’re not overly sweet like store-bought muffins. 10/10!
Just pulled these out of the oven and OMG my entire apartment smells like an upscale bakery! I used dark chocolate chunks instead of regular chips and sprinkled a little coarse sea salt on top before baking—chef’s kiss. So much better than the dry, crumbly muffins you get at the grocery store bakery for way more money.