These chocolate chip muffins are a classic. They are like the typical muffins sold in many coffee shops, bars and restaurants. They are generally vanilla, but they have chocolate chips that give them an extra flavor that is very good.Jump to recipe
Vanilla and chocolate go so well together that most of us don’t even think about the fact that it’s a combination like any other. Both are deep, smooth and inviting flavors.
These muffins are crispy on the outside and very soft and fluffy on the inside, plus, as the days go by they get softer and softer, because they get a lot more moisture, which makes them great.
This is an easy and simple recipe to make, and it will surprise you because the result is chocolate muffins that are better than any others you have tried in the supermarket or in a coffee shop or cafe, and this is because they are homemade, and there is nothing better than that.
The chocolate chips to use for this recipe have to be chips meant to be used in the oven. This way we make sure that they are chips that can withstand high temperatures, and do not completely fall apart while cooking the muffins. So, when you buy them, look for them to be in the baking section, so there is no problem.
These muffins are great to receive people at home and offer them with some coffee or tea, that always looks good.
The ingredients to make this recipe are all simple ingredients that we all usually have at home, so you should have no problem with that.
If you like this recipe you have to check out our chocolate and oreo muffins with cream cheese filling, you will surely like them a lot.
Chocolate chip muffins
- 2 1/4 C (292 gr) all purpouse flour
- 2 tsp (10 gr) baking powder
- 1/2 tsp (2.5 gr) baking soda
- 1/2 tsp (2.5 gr) salt
- 1/2 C (112 gr) unsalted butter
- 1 C (240 ml) whole milk
- 1 C (200 gr) white sugar
- 2 tbsp (30 ml) vegetable oil (sunflower, corn, etc.)
- 1/4 C (60 ml) sour cream
- 2 eggs
- 2 tsp (10 ml) vanilla extract
- 1 1/2 C (255 gr) chocolate chips
- In a large bowl, sift the flour with the baking powder, baking soda and salt.
- In another large microwave-safe bowl, add the butter with the milk, sugar and mix with a balloon whisk or fork for a few seconds until the ingredients are well integrated. Place this bowl in the microwave and heat for 40 seconds so that the butter melts a little more.
- Add to the bowl of butter, oil, sour cream, eggs, vanilla extract and beat with the balloon whisk or a fork for 1 minute until smooth and homogeneous.
- Add the butter mixture to the bowl with the flour and beat with the balloon whisk or a fork for 1 more minute until everything is perfectly integrated.
- Add the chocolate chips and beat just until incorporated. If desired, reserve a few beads of chocolate chips to decorate the muffins at the end.
- Cover the mixing bowl with plastic wrap or a kitchen towel and refrigerate for 1 hour so the muffins will have a better texture and will rise more when baked.
- When there are 15 minutes left in the hour, turn the oven on at 218° C and place baking sheets or baking paper in a 12 large muffin tin.
- Pour the mixture into each muffin tin, filling each one 3/4 full. Decorate with more chocolate chips on top of each muffin if desired.
- Bake the muffins at 218° C for 5 minutes, then lower the oven temperature to 180° C and bake for 20 minutes more until lightly browned.
- Remove the muffins from the oven and let them cool for at least 10 minutes. Decorate with powdered sugar or whatever you like.