“These chocolate chip muffins are soft, moist, and bursting with chocolate flavor. With the golden-brown tops and a sprinkle of turbinado sugar, they have a satisfying crunch that complements the tender crumb. Each bite melts in your mouth, with gooey chocolate chips in every mouthful. Whether enjoyed warm with a cup of coffee or packed as a midday treat, these muffins make any moment a little sweeter.”
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup (80ml) vegetable oil (or melted butter)
- ¾ cup (180ml) whole milk (or buttermilk for extra tenderness)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (175g) chocolate chips (semi-sweet or milk chocolate)
- Optional: Turbinado sugar for topping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups lightly with oil.
- Prepare the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Whisk well to make sure all dry ingredients are evenly distributed.
- Combine the Wet Ingredients: In another bowl, whisk together the vegetable oil, whole milk, egg, and vanilla extract until fully combined.
- Mix the Batter: Gradually add the wet ingredients into the bowl of dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this will lead to dense muffins. Fold in the chocolate chips, reserving a small handful for topping if desired.
- Fill the Muffin Pan: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin for an extra chocolatey finish, and if desired, sprinkle each with a pinch of turbinado sugar for a slightly crisp, sweet top.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
Storage
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped in plastic wrap for up to 2 months. Reheat in the microwave for a quick snack.
