Let Me Tell You About These Muffins…
Alright, pull up a chair – I have to share my classic chocolate chip muffin debacle (and eventual triumph) with you. You know, I’ve baked these muffins so many times I could possibly do it with my eyes closed, though admittedly I did once nearly swap salt and sugar; my brain’s not always firing on all cylinders before coffee. But there’s nothing like waking up to the smell of warm, gooey chocolate mingling with that sweet vanilla – it’s like a little edible hug each time. Actually, there was that one Saturday where I forgot the eggs, but, a story for another time.
First time I baked these muffins was for my best mate’s birthday breakfast – and the look on her face when she bit into the STILL MELTED chocolate chips? Unmatched. (Got a bit messy, not gonna lie.) Anyway, I promise this recipe is forgiving. Even if you have the kitchen attention span of a goldfish some days, like me, it’ll bring you joy. Plus, they’re reasonably foolproof – barring the aforementioned egg incident.
Why You’ll Love Making (and Eating) These
I make this when it’s miserable outside, or when I forgot to send a bake sale treat and panic at 6am. My family goes absolutely bananas for this batch every single time (truth be told, the muffins don’t survive until tomorrow morning; so who knows if they actually taste better the next day?). Also, if you’re the kind of person who sometimes just needs chocolate for breakfast, we are one and the same. Once, my husband ate three straight form the tin and claimed they were ‘healthier than a fry-up’… which is, well, optimistic.
Sometimes I get frustrated if the chips all sink – but honestly, it’s never stopped anyone from devouring them. Occasionally I’ll try to sneak in some whole wheat flour (don’t tell my kids), but mostly I keep it classic because, well, not every experiment needs repeating (see variations below for what not to do with chia seeds…)
The Good Stuff: Ingredients
- 2 cups all-purpose flour (plain flour if you’re this side of the pond; though my gran swore by King Arthur brand – but whatever’s on sale, honestly)
- 2/3 cup white sugar (swap brown for more caramel-y muffins, I sometimes do when I’m out!)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda (don’t skip – it makes ‘em lighter)
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted (I’ve totally used margarine once – not my proudest, but hey, needs must)
- 2 large eggs (room temp, but I often forget and use them straight form the fridge, oops)
- 3/4 cup sour cream or plain yogurt (the yogurt tub in my fridge gets raided regularly for this; works fine)
- 1 teaspoon vanilla extract (the good stuff if I have it, but supermarket works too)
- 1 cup chocolate chips (honestly? I just chuck in a big handful, dark, semi-sweet, or whatever chocolate’s lying about)
How I Usually Make These (Imperfections Included)
- Preheat the oven to 190°C/375°F. Line a 12-hole muffin tin with papers. (Or don’t bother if you’re out – butter works fine, just expect a bit of sticking. Grab a cuppa while you wait; preheating always takes ages anyhow.)
- Whisk flour, sugar, baking powder, baking soda, and salt in a biggish bowl. Don’t stress lumps – it all works out in the end.
- In another bowl (fewer dishes? nah, it’s worth it), whisk the melted butter, eggs, yogurt or sour cream, and vanilla. Sometimes I forget the order; just mix ‘til smoothish.
- Pour wet into dry, folding with a spatula or big spoon. Go easy – over-mixing makes muffins sad and tough. If it looks a bit lumpy or shaggy, you’re bang on track. (This is where I usually sneak a taste – do with that info what you will.)
- Stir in chocolate chips. Or, scatter half on top if you want them to look all fancy bakery-style. (I’ve tried both, and honestly, who has time for layers?)
- Spoon batter into muffin tin, filling each about 3/4 full. (If you overfill, you get those glorious muffin tops, but cleanup’s a blighter.)
- Bake for around 18-22 minutes until golden – if you poke a toothpick in and it comes out mostly clean (a little melty chocolate is fair game), you’re set. Let stand for 5 minutes (unless you’re me, in which case at least one gets devoured almost immediately – watch out for hot chips!)
Things I Wish I’d Known Sooner (Notes)
- Adding a handful of extra chips on top right before baking actually does make them look bakery-level.
- I used to think you HAD to use room temp eggs/butter, but honestly, the muffins are just fine with fridge-cold ones. Maybe a bit denser, but nobody’s complained.
- Too much mixing really does make for tough muffins (learned that the hard way after an overzealous mixing session watching Bake Off reruns).
- They freeze really well, but, in my experience, they always disappear before I need to bother.
Things I’ve Tried (for Better or Worse)
- I once swapped in mashed banana for the yogurt…flavour was decent but texture turned out a bit odd, sort of in-between bread and muffin. Wouldn’t repeat unless desperate for banana use-up.
- Mixing in chopped walnuts is fantastic if you like a crunch (my dad does, nobody else in my house does, so I usually keep them plain).
- Okay, so, chia seeds? Not recommended unless you fancy chewing for hours. Lesson learned.
- Orange zest is actually a brilliant addition (zest half an orange right into the batter) if you’re feeling a bit posh.
Don’t Sweat the Small Stuff (Equipment)
I use a basic 12-cup metal muffin tin that’s older than my marriage. Any muffin tray should do the trick; heck, I made these once in a silicone cupcake mould I found at a charity shop – just needed a few extra minutes baking. No stand mixer needed. If you’ve no mixing bowls, any large-ish pot will do. I know people who use paper cups instead of proper liners. It all works in a pinch.
How to (In Theory) Store These
Muffins should keep in an airtight container at room temp for 2 days – though honestly, in my house they never last more than a day! If you do manage to have some left, day-old muffins microwaved for 10 seconds taste almost as good as fresh.
How We Serve ‘Em
Straight from the pan is standard in our house – but if I’m feeling fancy (rare), I slice them open and smear a bit of salted butter inside. My kids weirdly like them with a glass of cold milk and, for some unfathomable reason, a dill pickle on the side (they insist, don’t ask me why; I’ve learned to pick my battles).
A Few Lessons, Hard Won (Pro Tips)
- I once tried rushing the cooling part and burned my tongue. Not worth it. Five minutes patience (just about) is key.
- Piling in more chips than the recipe says – tempting, but too many and the muffins turn kind of gooey in the middle, bordering on underdone.
- Using paper liners makes cleanup easier, but if you forget them, greasing the tin with butter or even oil spray is perfectly fine (though you may need a little spatula to pop them out – or just dig in, no one’s judging).
Questions People Actually Ask Me (FAQ)
Q: Can I use just one egg if I run out?
A: Yeah, you can – muffins will be a tiny bit drier and maybe not rise as much, but it’s still totally edible. Maybe add a splash of milk if you feel like it.
Q: How do I stop my chips sinking to the bottom?
A: Give ‘em a toss in a bit of flour before folding into the batter. That usually works, but sometimes they sink anyway – it’s just gravity doing its thing. Never bothered me much.
Q: Can you make these gluten-free?
A: I’ve tried with a decent gluten-free blend (Bob’s Red Mill is my go-to), and they turned out pretty well, bit more crumbly perhaps. If you want a pro’s guide, this guide is solid.
Q: Why are my muffins dry?
A: Classic over-baking (done that too many times). Pull them just as they start to firm at the top and look a bit goldish – they finish up as they cool. Or you might’ve accidentally measured a bit heavy on the flour. Happens!
For some inspiration on best chocolate chips, try Sally’s breakdown – she’s got way more opinions than me on the subject!
One Last Thing (Because I Like Tangents)
Did you know these freeze brilliantly? I stashed a batch for my brother (was convinced he’d finally visit). Five months later, I’d forgotten he was coming, and let’s just say: defrosted muffins with a quick oven toast were surprisingly incredible. Also decent for on-the-go breaky in the car – crumbs everywhere, but worth it.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
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1Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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2In a large bowl, whisk together the flour, baking powder, and salt.
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3In another bowl, mix the melted butter and sugar until well combined. Beat in the eggs, milk, and vanilla extract.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
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5Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
250cal
Protein:
3 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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