Chocolate Chip Muffins
We present to you extra fluffy, extra chocolatey, extra delicious chocolate chip muffins because some days we just like to be EXTRA. These chocolate chip muffins are loaded with mini chocolate chips and have a melty chocolate center.
What You’ll Need
- Unsalted butter
- Granulated sugar
- Eggs
- Buttermilk or plain greek yogurt
- Vanilla extract
- All purpose flour – For a gluten-free version, swap in your favorite 1:1 gluten-free flour blend.
- Baking powder
- Salt
- Mini chocolate chips – We love using the brand Ghirardelli.
- Chocolate bar – We used a Ghirardelli baking bar for this recipe but feel free to use whatever you like.
- Muffin tray – Click to shop!
- Muffin liners – Click to shop our favorite liners from Amazon!
- Cookie scoop – We recommend using a cookie scoop to divide the batter evenly into the muffins tins. Click to shop!
Recipe Tips
Freezing & Storage: These muffins freeze well— just place them in a freezer bag, and they’ll keep for up to 3 months. At room temperature, they last up to 3 days stored in an airtight container.
Halve or Double the Recipe: You can easily halve this recipe to make only 6 muffins or double it to make 24.
click here to read our blog post for bakery style muffin tips
Watch how we made them:
More Muffin Recipes you’ll love:
- Blueberry Crumble Muffins
- Pumpkin Coffee Cake Muffins
- Double Chocolate Muffins
- Mini Chocolate Chip Muffins
Chocolate Chip Muffins
We present to you extra fluffy, extra chocolatey, extra delicious chocolate chip muffins because some days we just like to be EXTRA. These chocolate chip muffins are loaded with mini chocolate chips and have a melty chocolate center.
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup buttermilk or plain greek yogurt*
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup mini chocolate chips
- 1 chocolate bar cut into 12 pieces
Instructions
- Preheat the oven to 375℉. Line a tray with muffin liners.
- Using an electric hand mixer or whisk, cream together the butter and sugar. Add the eggs and mix until combined.
- Mix in the buttermilk/yogurt and vanilla. Then, fold in the flour, baking powder, and salt.
- Toss the chocolate chips with 1 tbsp of flour and gently mix until all of the chocolate is coated. Fold the chocolate chips into the batter.
- Spoon 1.5 tbsp of batter into the muffin tins. Top each with a piece of chocolate and add another 1.5 tbsp of batter on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar for every 1 cup of milk.
Tried this recipe?Let us know how it was!
