Simple Chocolate Chip Muffins
Chocolate chip muffins are a staple – these are so easy to bake and make a great lunchbox treat or afternoon snack. These muffins are soft, light and fluffy and taste delicious!
What Ingredients Do You Need to Make Chocolate Chip Muffins?
Unsalted Butter – Adds richness and keeps the muffins soft and moist. Using unsalted butter means you can control the salt level in the recipe.
Caster Sugar – Gives the muffins just the right amount of sweetness while keeping the texture light and soft.
Eggs (2) – Help bind everything together while adding structure and a fluffy texture.
Vanilla Extract – Brings warmth and depth of flavour, making these muffins taste even better.
Plain Flour – The base of the muffins, providing structure without making them too heavy.
Salt – A small pinch balances the sweetness and enhances the chocolate flavour.
Baking Powder – The key to that perfect rise, helping the muffins stay light and fluffy.
Milk – Adds moisture and helps create a soft, tender crumb.
Milk Chocolate Chips – The star of the show! They melt into pockets of chocolatey goodness throughout the muffins.
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How to Make Chocolate Chip Muffins
Preheat oven to 350°F or 175ºC.
In a large bowl or the bowl of a stand mixer, cream the butter and caster sugar together until light and fluffy.
Next, add one egg at a time and incorporate each well.
Add the milk and vanilla extract and mix well.
Sift the flour, salt and baking powder into the bowl.
Lastly, add in the chocolate chips and mix well.
Line a muffin tin with muffin cups or grease with non stick cooking spray.
Fill each muffin cup up ¾ of the way full with batter.
Bake for 20-25 minutes until top is golden brown and when a toothpick is inserted it comes out clean.
Enjoy with a glass of milk!
Simple Chocolate Chip Muffins
Ingredients
- 125 grams unsalted butter
- 250 grams caster sugar
- 1 teaspoon vanilla extract
- 240 grams plain flour
- 0.5 teaspoon salt
- 2 teaspoon baking powder
- 125 mililitres milk
- 255 grams chocolate chips
Instructions
- Preheat oven to 350°F or 175ºC.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Next, add one egg at a time and incorporate before adding the second egg.
- Mix in the milk and vanilla extract.
- Sift the flour, salt and baking powder and mix until just combined. Take care not to overmix.
- Lastly, add in the chocolate chips and mix well.
- Line a muffin tin with muffin cups or grease with non stick cooking spray.
- Fill each muffin tin up ¾ of the way full with batter.
- Bake for 20-25 minutes or until the top is golden brown and when a toothpick is inserted. it comes out clean.
Recipe Variations
For more muffin recipes, why not try Apple and Cinnamon Muffins, Easy Gingerbread Muffins Recipe, Spiced Pumpkin Muffins Recipe or Banana Chocolate Chip Muffins?
How Long Do These Muffins Store?
Stored in an air tight container, these pumpkin muffins should last for up to 5 days. You can also freeze the muffins – simply pop them in a tub and they should keep for up to 3 months. Allow to thaw out before eating – they should take about an hour. Be aware that freezing and thawing muffins may cause the muffin wrappers to peel away from the actual muffins however.
