Description
This easy moist chocolate chip muffin recipe delivers tender, chocolatey goodness, perfect for quick breakfasts or snacks, and makes any morning special with its comforting aroma.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup semi-sweet chocolate chips
- 1 large egg
- 0.5 cup whole milk
- 0.33 cup vegetable oil
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Prep Your Pan and Oven: Preheat your oven to 400F (200C). Line a 12-cup standard muffin pan with paper liners, making sure each cup is neatly fitted.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon until they look evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the large egg, 0.5 cup whole milk, vegetable oil, and 1 teaspoon alcohol-free vanilla extract until they are fully incorporated and smooth.
- Gently Combine Wet and Dry: Pour the wet ingredients into the dry. Stir gently with a spatula just until moistened; a few lumps are perfectly fine and even desired for a tender crumb. (If the batter looks too dry, a splash of 1-2 tablespoons of milk will help.) Do not overmix.
- Fold in Chocolate Chips: Gently fold in the 0.5 cup semi-sweet chocolate chips until they are evenly distributed throughout the batter. Save a few extra chips to sprinkle on top before baking for extra visual appeal.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. For bakery-style taller domes, fill them generously, almost to the brim.
- Bake to Perfection: Bake for 5 minutes at 400F (200C), then reduce the oven temperature to 375F (190C) and continue baking for another 12-15 minutes. Muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely, ensuring no soggy bottoms form.
Notes
For extra fiber, substitute a quarter of the all-purpose flour with whole wheat pastry flour. Elevate flavor with high-quality dark chocolate chips or add chopped walnuts for texture. Always check expiry dates on baking powder and use fresh, large eggs. Store flour in an airtight container. Avoid overmixing or overbaking to prevent dry muffins. Ensure correct leavening and fill cups adequately to avoid flat tops. Ensure accurate oven temperature and prompt cooling to prevent soggy bottoms.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx 70 g)
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg