Chocolate Chip Muffins
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These Chocolate Chip Muffins are a delightful twist on the classic cookie, transformed into a soft, tender muffin that’s perfect for any time of day.
My kids absolutely adore these muffins—they’re their top favorite snack! I love making them because they’re quick, easy, and fill the house with an amazing aroma.
CHEERS 🥂 JENN
WHY YOU’LL LOVE THIS RECIPE
Whether you’re hosting a brunch, packing school lunches, or simply craving a sweet treat, these Chocolate Chip Muffins are sure to satisfy.
- Simple Ingredients: Utilizes pantry staples like brown sugar, cane sugar, unsalted butter, vanilla extract, molasses, eggs, milk, all-purpose flour, baking powder, sea salt, and semi-sweet chocolate chips.
- Quick Preparation: Ready in about 35 minutes, making them perfect for busy mornings or spontaneous baking sessions.
- Kid-Friendly: A great recipe to involve the little ones in the kitchen, fostering fun and learning.
- Versatile: Enjoy them fresh out of the oven or store for later; they remain moist and flavorful.
RECIPE DETAILS
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ABOUT THE INGREDIENTS
Let’s break down what makes these Chocolate Chip Muffins so irresistible:
Semi-Sweet Chocolate Chips: The star of the show, so use the good ones you love!
JENN’S TIP
Add a few extra on top of each muffin before baking for that bakery-style look.
Brown Sugar + Cane Sugar: A mix of both provides the muffins with the perfect balance of sweetness and a subtle hint of caramel flavor from the brown sugar.
Unsalted Butter: Adds rich flavor and moisture. I melt it before mixing to keep things simple.
Vanilla Extract: It deepens the flavor and brings out the chocolate.
Molasses: Just a touch gives the muffins a subtle warmth and helps keep them tender. Don’t skip it—it makes a difference!
Egg: Helps bind everything together and gives the structure of the muffin.
2% Milk: I like using 2% milk for a balance of richness and lightness, but whole milk works great too.
All-Purpose Flour: The base of your muffin. Spoon and level for accuracy—too much flour = dry muffins!
Baking Powder: This gives the muffins a nice rise and airiness.
Sea Salt: Just enough to balance the sweetness and bring out all the flavors.
BAKING INSTRUCTIONS
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, whisk together:
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 teaspoon sea salt
- Add 1/2 cup 2% milk and 2 eggs to the mixture, and mix until well combined.
- Sift in 1 1/2 cups all-purpose flour with a fine mesh strainer and 2 teaspoons baking powder. Mix until just combined.
- Fold in 1 cup semi-sweet chocolate chips.
- Fill a greased or paper-lined muffin tin 3/4 full (I use a 3-tablespoon cookie scoop).
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a wire rack.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
This recipe is a great opportunity to involve your children in the kitchen.
STORAGE DETAILS
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Simply thaw at room temperature or warm in the microwave before serving.
Ello Duraglass Meal Prep Container, 7 cup- Glass Food Storage Container
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DID YOU MAKE THESE CHOCOLATE CHIP MUFFINS?
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Chocolate Chip Muffins
Treat yourself to Chocolate Chip Muffins that are easy to make, filled with chocolate goodness, and ready in just thirty-five minutes.
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
- ¼ cup brown sugar (gently packed)
- ¼ cup cane sugar
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon molasses
- 1 large egg
- 1 cup 2% milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium mixing bowl, whisk together the brown sugar, cane sugar, unsalted butter, vanilla extract, sea salt, and molasses. Then, add the milk and eggs, mixing until fully combined.
- Sift the all-purpose flour and baking powder through a fine mesh strainer into the mixture, and mix until everything is completely combined.
- Gently fold in the semi-sweet chocolate chips.
- Fill a greased or paper-liner lined muffin tin three-quarters full (a 3-tablespoon cookie scoop works well) and bake for about 15-20 minutes.
- Allow the muffins to cool on a cooling rack before enjoying!
Equipment
Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
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ThermoWorks Hi-Temp Silicone Spatula
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- Cook Time: 20 minutes
- Category: Breakfast, brunch, Snack
- Cuisine: American
©Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC
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