Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix — it’s okay if there are a few lumps.
Step 5: Add the Chocolate Chips
Fold in 1½ cups of chocolate chips evenly throughout the batter. You can reserve a few to sprinkle on top of the muffins for that bakery-style look.
Step 6: Scoop and Fill
Use a spoon or ice cream scoop to divide the batter evenly between the 12 muffin cups. Fill each about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin for added appeal.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for melty chocolate goodness or store them in an airtight container once fully cooled.
Bonus Tips
- Add-ins: Try folding in chopped walnuts, shredded coconut, or a swirl of peanut butter.
- Flavor twist: Add ½ teaspoon of cinnamon or espresso powder for a deeper flavor.
- Freezer hack: Freeze muffins individually in plastic wrap. Microwave for 30 seconds for a quick snack.
- For bakery-style muffin tops: Bake at 400°F (200°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remaining time.
Why I Bake These Over and Over Again
This recipe is comforting, dependable, and always brings joy to those who eat it. Whether I’m baking for school lunches, guests, or just a cozy weekend at home, I know these muffins will deliver. They’re like a warm hug in muffin form — and that’s why I bake them more than a dozen times a year!
Try them once, and you might just find yourself saying the same thing.
Would you like a printable or Word version of this recipe, or maybe a version with bananas or blueberries instead?
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