Chocolate Chip Muffins

I will be frank: I am not a baker. I have always felt that real baking takes an abundance of skill. On the other hand, these chocolate chip muffins are so tasty and simple that I had to share them, right alongside my cinnamon rolls and my easy strawberry cheese Danish.

I grew up with a mother who is an excellent baker. From baked breads to sweet potato pie to banana bread, my mom baked it all. As an adult, I realize I should have been taking notes instead of taking bites. With this in mind, I decided to tackle my fear of baking, starting with recipes like these muffins and my peanut butter blossoms and orange-scented olive oil bundt cake.

Baking takes two important things: time and patience. I have made this recipe many times, and not without a few fails. As a result, I can tell you the one rule that matters: do not overbake them. What’s more, they are lovely on a brunch table next to a French toast board or a very berry French toast casserole.

What Are Chocolate Chip Muffins?

In essence, they are a simple buttermilk muffin folded with semi-sweet chocolate chips. The batter is mixed in two bowls, divided into a 12-cup tray, started in a hot oven and finished at a lower temperature.

Ingredients (With Purpose & Flavor Notes)

• All-purpose flour (2 cups). The structure of the muffin.
• Baking powder (1 tablespoon) and baking soda (1 teaspoon). Together they give the muffins their rise.
• Salt (1/2 teaspoon). Balances the sweetness.
• Semi-sweet chocolate chips (2 cups). Chocolate in every bite.
• Unsalted butter (1/2 cup, melted and cooled). Richness and a tender crumb.
• Granulated sugar (1 cup). Sweetens the batter.
• Eggs (2 large). Bind the batter.
• Buttermilk (1 cup). Keeps the muffins moist.
• Vanilla extract (1 tablespoon). Warm flavor.
• Non-stick cooking spray. For the muffin tray.

Everything I Love for This Recipe

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12-Cup Muffin Tray

The pan this recipe is written for.

Large Mixing Bowl

For the dry ingredients.

Medium Mixing Bowl

For the wet ingredients.

Whisk

Blends the butter, sugar, eggs and buttermilk.

Silicone Spatula

For folding gently without overmixing.

Measuring Cups and Spoons

Baking rewards accurate measuring.

Large Cookie Scoop

Divides batter evenly among the cups.

Kitchen Timer

So you do not overbake.

Cooling Rack

Lets the muffins cool without getting soggy.

Oven Thermometer

Confirms the oven really is at temperature.

Paper Muffin Liners

An easy alternative to cooking spray.

Marble Serving Board

A pretty way to serve them, as in my photos.

How To Make Chocolate Chip Muffins

Step 1: Heat the Oven and Prep the Tray

Preheat the oven to 425°F. Spray a 12-cup muffin tray with non-stick cooking spray.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

Step 3: Whisk the Wet Ingredients

In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla.

Step 4: Fold Together

Slowly add the wet ingredients to the dry ingredients. Gently fold until just combined. Do not overmix the batter.

Step 5: Fill the Tray

Divide the batter among the 12 muffin cups.

Step 6: Bake

Bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and bake for another 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake, or the muffins will be dry.

Step 7: Cool

Let cool for 5 to 10 minutes.

KEEP HOSTING

More sweet things worth making for the people at your table.

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COCKTAIL

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ENTERTAINING

How To Create The Perfect Hot Chocolate Bar

Create a cozy hot chocolate bar for festive gatherings.

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Variations

Change the Chips

Milk or dark chocolate chips can stand in for semi-sweet.

Use Liners

Paper liners can replace the cooking spray.

Add a Dessert Board

Serve them on a mini cheesecake board or the pound cake bar.

Try Another Chocolate Treat

My mini chocolate tarts with fresh fruit.

When I Love Serving Chocolate Chip Muffins

Weekend Breakfast

Warm from the oven with a glass of milk.

Brunch With Friends

Furthermore, they sit nicely beside a spinach and bacon quiche.

Busy School Mornings

Bake ahead and grab one on the way out, with apple cinnamon overnight oats for the rest of the week.

An Afternoon Coffee Break

Equally important, they pair with spiked iced coffee for the grown-ups.

Holiday Mornings

Set them out with a hot chocolate bar.

A Thank-You Gift

A dozen muffins is an easy gift for a neighbor or teacher.

What To Serve With Chocolate Chip Muffins

Something Savory

The bagel sandwich or sausage French toast roll-ups.

Something Fresh

A Greek yogurt board or yogurt parfait breakfast popsicles.

A Cold Drink

My strawberry smoothie.

A Warm Drink

Pumpkin hot chocolate.

Shelf Life & Storage Tips

• Cool first. Let the muffins cool for 5 to 10 minutes before serving or storing.
• Storing. Keep cooled muffins in an airtight container.
• Do not overbake. Set a timer; overbaked muffins will be dry.

Frequently Asked Questions

Why two oven temperatures?

The recipe starts at 425°F for 5 minutes, then finishes at 375°F for 12 to 15 minutes.

How do I know they are done?

A toothpick inserted into the center comes out clean.

Why are my muffins dry?

They were most likely overbaked. Set a timer.

How much should I mix the batter?

Fold gently until just combined. Do not overmix.

How many does this make?

Twelve muffins.

Final Thoughts

All things considered, if I can bake these, so can you. When done right, this recipe is simple and delicious. Without a doubt, the secret is a timer. Happy baking!

SAVE NOW, MAKE LATER!