They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft middle that makes them stand up.
What type of sugar?
We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and the hint of molasses gives it the taste of your favorite old-fashioned bakery. If you really want to taste that deep caramel flavor, you can use dark brown sugar instead of light.
Melted or softened butter?
We wanted a light and fluffy muffin, so we opted for softened butter. Melted butter will give you a much denser, more fudgy muffin that would still be amazing!
What type of chocolate chips can I use?
We’re calling for semi-sweet here, but you can use whatever you have on hand, whatever makes you happiest. White chocolate, milk chocolate or chocolate bar will all be delicious.
Can I add more mix-ins?
Absoutely! Add chopped walnuts or pecans, coconut flakes or chopped bananas, it would all be delicious! If you like nuts, you might also want to check out Banana Nut Muffins and Carrot Cake Muffins. You can also sprinkle coarse sugar for a crunchy topping, like in our Browned Butter Bran Muffins.
Can I prepare them in advance?
Yes! Some bakers swear by resting their dough overnight before baking for an even more amazing muffin. If you end up cooking more than you can finish, store them at room temperature for 1-2 days in an airtight container or place them in a resealable bag in the freezer for longer storage.
Have you tried these? Let us know what you think in the comments below!
Editor’s note: The introduction to this recipe was updated on January 28, 2022 to include more information.
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Yields:
16
Preparation time:
0
hours
ten
minutes
Total time:
0
hours
45
minutes
(1 stick) softened butter
packed brown sugar
pure vanilla extract
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- Preheat the oven to 350° and line two muffin tins with cases. In a large bowl, combine flour, salt, baking powder and baking soda.
- In another large bowl, using a hand mixer, beat the butter and sugars together until light and fluffy. Add the egg and beat until combined, then add the vanilla. Add half of the dry ingredients to the wet ingredients and mix until just combined, then add the milk and mix until combined. Add the rest of the dry ingredients and mix until combined, then stir in the chocolate chips.
- Divide the batter evenly into the muffin cups and bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes.
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