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Delicious Chocolate Chip Muffins Recipe

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Chocolate Chip Muffins are the perfect balance of sweetness and texture, with a soft, fluffy interior and pockets of melty chocolate in every bite. Ideal for breakfast, brunch, or an afternoon snack, these muffins are simple to make and sure to satisfy any chocolate lover’s cravings. With just the right amount of sweetness and richness, they are a crowd-pleasing treat.

Ingredients

Scale

For the Muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (any type)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (or more if you love chocolate!)
  • Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

  • Prepare the Oven and Muffin Tin:
    • Preheat your oven to 375°F (190°C).
    • Grease a 12-cup muffin tin or line with paper liners to prevent sticking.
  • Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This dry mixture will help ensure even distribution of the leavening agents and sugar throughout the batter.
  • Mix Wet Ingredients:
    • In a separate large bowl, combine the melted butter, milk, eggs, and vanilla extract. Stir until well blended. The melted butter adds richness, while the milk provides moisture for a tender crumb.
  • Combine Wet and Dry Ingredients:
    • Gently fold the dry ingredients into the wet mixture, stirring until just combined. It’s okay if there are a few lumps—overmixing can lead to dense muffins, and a few lumps will disappear during baking.
  • Add Chocolate Chips (and Nuts):
    • Fold in the chocolate chips and any optional nuts. The chocolate chips will melt slightly during baking, creating pockets of gooey chocolate throughout the muffin.
  • Fill the Muffin Tin:
    • Divide the batter evenly into the muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise and become perfectly domed.
  • Bake:
    • Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean, with just a few crumbs. The tops should be golden brown and slightly cracked.
  • Cool and Serve:
    • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Notes

  • For extra indulgence, sprinkle a few more chocolate chips on top of the muffins before baking for a more chocolatey finish.
  • You can use mini chocolate chips for a more evenly distributed chocolate flavor in every bite.
  • These muffins freeze well for up to a month. Just store them in an airtight container or freezer bag, and reheat in the microwave when you’re ready to enjoy.
  • For an added twist, try adding a teaspoon of cinnamon or a pinch of espresso powder to enhance the chocolate flavor.

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Find it online: https://inqelab.com/delicious-chocolate-chip-muffins-recipe/