How would you like a recipe to make the best muffins? You’re in luck because here’s a recipe for the Best Ever Chocolate Chip Muffins! Bakery style muffins made from scratch. You won’t believe how easy they are to make.
This chocolate chip muffins post was originally published on May 15, 2015. Updated on May 6, 2018.
Did you know that there is a chocolate chip day?
Did you know that it’s on May 15th?
Well, I just recently found out and as a lover of muffins (and dark chocolate chips), I felt it was my duty to share this recipe for these Best Ever Chocolate Chip Muffins.
I have previously mentioned my love for muffins.
I especially like this recipe as it can be used as a base for all kinds of add-ins. Small berries, dried fruit, nuts, and even a few tablespoons of grated lemon or orange peel will work extremely well with this recipe.
I have also replaced some of the all-purpose flour with whole wheat and have gotten good results.
I also love to mix different flavors of chips. One of my favorites is the combination of peanut butter and chocolate chips just like this recipe for Moist and Easy Banana Muffins.
I encourage you to play around with this basic muffin recipe with all kinds of add-ins and make your own special muffin recipe. This is especially fun to do with kids.
In the meanwhile, let me show you how easy it is to make these moist muffins with mini chocolate chips since that is what we are celebrating today!
HOW TO MAKE CHOCOLATE CHIP MUFFINS:
As in most muffin recipes, you need to combine the dry ingredients in one bowl and the wet ingredients in another bowl.
Then, it is simply a question of combining the wet and dry ingredients together and mixing until just combined.
Fill your muffin liners with the batter; bake and in under 20 minutes, you will be enjoying bakery style muffins in the comfort of your home.
These homemade chocolate chip muffins are quick to make and are not overly sweet. They truly make the perfect snack.
Origins of the recipe for the Best Ever Chocolate Chip Muffins:
My daughter, Sara, loves to read and hates spending money, so you can imagine how frequently she visits secondhand bookstores!
A few years ago, she surprised me with a stack of cookbooks. Still to this day I am amazed at how she carried all those books by public transportation back to our house. I guess where there is a will there is a way!
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One of the lovely books Sara gifted me is entitled Mom’s Big Book of Baking. How appropriate is that!
To date, I have tried a few recipes from this book and all have been a success.
Of course, you know by now that I like to tweak the recipes to suit the preferences of my family.
Here are some of the changes I made to this chocolate chip muffin recipe: I replaced the butter with vegetable oil; I decreased the amount of sugar; I also prefer to use buttermilk in my muffin recipes, but please note that whole or low fat milk also works well in this easy chocolate chip muffin recipe.
The final change is that I decreased the total amount and type of chocolate chips. When it comes to chocolate, I prefer to use dark. Once again, just a personal preference.
The other morning it was my turn to surprise my daughter with some moist Chocolate Chip Muffins!
Here are some other recipes to help you celebrate chocolate chip day on may 15th or throughout the year:
and everyone’s favorite:
So, in anticipation of May 15th, Happy Chocolate Chip Day!
Here is the Best Ever Chocolate Chip Recipe to help you celebrate!
Thanks for dropping by,
Ciao for now!
Best Ever Chocolate Chip Muffins
How would you like a recipe to make the best muffins? You're in luck because here's a recipe for the Best Ever Chocolate Chip Muffins! Bakery style muffins made from scratch. You won't believe how easy they are to make.
The dry ingredients:
- 2 cups flour all-purpose (240 grams)
- 1/2 cup brown sugar firmly packed, light
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips mini
The topping (optional):
- 1 tablespoon sugar granulated
- 1/2 teaspoon cinnamon
The liquid ingredients:
- 2 eggs
- 1/4 cup vegetable oil or canola oil
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract pure
Preheat the oven to 400℉/200℃. Position rack to middle.
- Paper line 12 muffin cups.
- In a medium mixing bowl, combine dry ingredients. Whisk together.
- Stir in chocolate chips. Set aside.
In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside. Please note that this topping is optional.
- In a large mixing bowl, whisk eggs with oil, milk and vanilla extract. Mix well.
- Add this liquid mixture all at once to the dry ingredients. With a wooden spoon, stir until just moistened.
- Fill muffin liners ¾ full.
If using, sprinkle each muffin top with some of the cinnamon sugar.
- Bake for 18-20 minutes or until top bounces back when lightly touched.
These muffins are best the day they are made. Leftovers can be frozen.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
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