Easy Chocolate Chip Muffins Recipe
These Chocolate Chip Muffins are soft, moist, and packed with melty chocolate chips perfect for breakfast, snacks, or dessert! Easy to make with simple pantry ingredients, they bake up with golden edges, a tender center, and bakery-style flavor every time.
Ingredients
- 2 cups all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp fine sea salt
- 1 tbsp baking powder
- ¾ cup buttermilk
- 1 stick unsalted butter
- 1 Large egg
- 1 tsp vanilla extract
Mix-In
- 1 ½ cups semisweet chocolate chips
Instructions
- Prep Oven & Muffin Tin: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: Whisk flour, sugars, salt, and baking powder in a large bowl for an even tender crumb.
- Combine Wet Ingredients: Whisk buttermilk, melted butter, egg, and vanilla until smooth.
- Mix Batter: Pour wet into dry and fold gently until just combined. Avoid overmixing for fluffy muffins.
- Add Chocolate Chips: Gently fold in chocolate chips for even distribution.
- Fill Muffin Cups: Divide batter evenly (¾ full) into muffin cups.
- Bake: 20–22 minutes until golden edges and a toothpick shows a few moist crumbs.
- Cool: Let muffins cool 5 min in pan, then transfer to wire rack. Enjoy slightly warm.
Notes
- Use real buttermilk for the best flavor and soft crumb. Whole milk can work, but the texture may be slightly different.
- Don’t overmix the batter; a few lumps are fine! Overmixing = dense muffins.
- Room temperature ingredients make a big difference for even mixing and a tender center.
- Check muffins a few minutes before the baking time ends; every oven bakes differently.
- Customize freely — nuts, dried fruit, or white chocolate chips all work beautifully.