Chocolate Chip Muffins Moist Fluffy (Printable Version)

Moist, fluffy muffins filled with semisweet chocolate chips, ideal for a quick and delicious snack.

# What You Need:

01 - 2 cups all-purpose flour

02 - 2/3 cup granulated sugar

03 - 1/2 teaspoon salt

04 - 2 teaspoons baking powder

05 - 1/2 teaspoon baking soda

06 - 2 large eggs

07 - 1 cup whole milk

08 - 1/2 cup unsalted butter, melted and cooled

09 - 2 teaspoons pure vanilla extract

10 - 1 1/4 cups semisweet chocolate chips

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.

02 - In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.

03 - Whisk eggs, milk, melted butter, and vanilla extract in a separate bowl until well blended.

04 - Pour wet ingredients into dry ingredients and gently fold until just combined; batter should remain lumpy to avoid overmixing.

05 - Fold in chocolate chips, reserving some for topping if desired.

06 - Distribute batter evenly into muffin cups, filling each about three-quarters full; sprinkle reserved chips on top if using.

07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

01 -

They're nearly impossible to mess up—lumpy batter is actually your friend here.
Twelve muffins means enough to share, freeze, or hoard (no judgment).
The texture is that perfect balance between moist and fluffy that you can't fake.

02 -

Overmixing is the most common reason muffins turn out dense—stop stirring while you still see a few flour streaks.
Don't skip cooling the melted butter; it genuinely changes the texture of the finished muffin.

03 -

Fill any empty muffin cups halfway with water so heat distributes evenly and your muffins bake uniformly.
The toothpick test is your best friend—a few moist crumbs are perfect, but wet batter means more time in the oven.