Chocolate Chip Muffins

Make a batch of chocolate chip muffins as a morning treat with coffee. They're filled with mini chocolate chips and turn out incredibly moist and tender.

Prep Time 10

Cook Time 18

Total Time 28

Servings standard muffins

Author Heather

Ingredients

1 ¾ cups (210 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon nutmeg
⅔ cup (150 g) whole milk room temperature
¾ cup (150 g) granulated sugar
½ cup (100 g) vegetable oil
2 large eggs room temperature
1 teaspoon vanilla extract
¾ cup (100 g) mini chocolate chips

Instructions

Preheat oven to 350℉ and grease or line a 12 standard muffin pan and set aside.
In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
In a separate bowl, add milk, sugar, oil, eggs, and vanilla extract. Stir until fully combined. Make a well in the center of the dry ingredients, add the wet ingredients, and stir until just incorporated. Scrape down the sides of the bowl, then add chocolate chips and stir to combine.
Divide batter between 12 standard muffin cups.
Bake for about 17-19 minutes, or until muffins pop back when gently pressed on top. If an indent is left, your muffins need more time.
Transfer to a cooling rack to allow to cool completely before unwrapping and/or serving.

Notes

Storage: Muffins will keep at room temperature in a sealed container for 3 days.
Freezing: Baked muffins can be stored in the freezer for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight or place on the countertop for 1 to 2 hours.

Nutrition