✅ Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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½ cup unsalted butter, melted and slightly cooled
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¾ cup granulated sugar
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2 large eggs
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¾ cup whole milk (or buttermilk for extra tenderness)
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2 tsp vanilla extract
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1 ½ cups semi-sweet chocolate chips (plus extra for topping)
👨🍳 Instructions
1️⃣ Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease lightly.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt.
3️⃣ Mix Wet Ingredients
In a separate bowl, whisk melted butter, sugar, eggs, milk, and vanilla extract until smooth.
4️⃣ Combine
Pour wet ingredients into dry ingredients. Mix gently until just combined — do not overmix.
Fold in chocolate chips.
5️⃣ Fill Muffin Cups
Scoop batter evenly into muffin cups, filling each about ¾ full.
Sprinkle a few extra chocolate chips on top for that bakery look.
6️⃣ Bake
Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
7️⃣ Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for melty chocolate goodness!
🍽️ Chef’s Tips
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For moist, fluffy muffins, don’t overmix the batter.
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Swap half the chocolate chips with mini chips for an extra chocolatey texture.
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Add a sprinkle of coarse sugar on top before baking for a bakery-style crunch.
⚡ Optional Variations
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Double Chocolate: Add ¼ cup cocoa powder and use chocolate milk instead of regular milk.
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Keto/Low-Carb: Use almond flour, sugar substitute, and sugar-free chocolate chips.