Description
Enjoy these light and fluffy chocolate chip muffins, perfect for breakfast or a sweet snack. Bursting with rich chocolate flavor, they are easy to make and sure to delight everyone!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk until well blended.
- In another bowl, melt 1/2 cup of unsalted butter. Let it cool slightly, then add 2 large eggs, 1 cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula, being careful not to overmix; a few lumps are fine.
- Fold in 1 cup of semi-sweet chocolate chips and, if desired, 1/2 cup of chopped nuts.
- Prepare a standard 12-cup muffin tin by greasing it or lining it with paper muffin liners. Fill each liner about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.
- Remove the muffin tin from the oven and let it cool for about 5 minutes. Use a butter knife to gently loosen the muffins from the tin, then transfer them to a wire rack to cool completely.
Notes
- For a richer flavor, consider using dark chocolate chips.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes