Chocolate Chip Muffins Recipe - Food.com (2024)

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Submitted by Charishma_Ramchandani

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Ready In:
25mins

Ingredients:
11
Yields:

12-18 muffins

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ingredients

  • 2 cups all-purpose flour
  • 1⁄3 cup light-brown sugar, packed
  • 1⁄3 cup sugar
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 2⁄3 cup milk
  • 1⁄2 cup butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 (11 1/2 ounce) package milk chocolate chips
  • 1⁄2 cup walnuts or 1/2 cup pecans, chopped

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directions

  • Preheat oven to 400°F.
  • Grease twelve muffin cups.
  • In a large bowl, stir together flour, sugars, baking powder, and salt.
  • In another bowl, stir together milk, eggs, butter, and vanilla until blended.
  • Make a well in center of dry ingredients.
  • Add milk mixture and stir just to combine.
  • Stir in chocolate chips and nuts.
  • Spoon batter into prepared muffin cups.
  • Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
  • Remove muffin tin to wire rack.
  • Cool for 5 minutes.
  • Remove from tins to finish cooling.
  • Serve warm or completely cool.
  • These muffins freeze well.

Questions & Replies

Chocolate Chip Muffins Recipe - Food.com (13)

  1. Do these make MUFFINS or CUPCAKES? Need to know how many MUFFINS I’ll be getting!

    Virg F.

  2. How can I cut the sugar without ruining the recipe? Can I only use 1/3 cups of brown sugar?

    rebeccachen

  4. Surely the nutritional information is incorrect. That's a TON of calories for a small muffin. Can someone confirm?

    Lauren K.

  5. can I bake the batter in a metal square pan to save time? I would lower the baking temp to 350.

    clarebradley1961

see 6 more questions

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Reviews

  1. Yummy, yummy, yummy! Just made these and ate one right out of the oven. They are superb! Very chocolatey - in fact, if you had only a half package of chocolate chips, it would still work. The batter is buttery and delicate yet dense enough to hold the chocolate chips without letting them all fall to the bottom of the muffin. I used my regular size muffin tin and filled the cups about 2/3 full and the recipe made 18 muffins. I sprayed the muffin cups with Pam and the baked muffins just fell out - no sticking! I didn't have any nuts so I omitted them and boy are these good! Thanks for the great recipe Charishma! I'm posting a picture, too.

    SaraFish

  2. I LOVE this recipe. I did use buttermilk instead of milk, increased the vanilla to 2 tsp and added 2 Tbsp of vegetable oil. I read ALL of the other reviews and noticed that many said these were dry. I think that may be due to the high heat - so I reduced the heat to 350 degrees and just made mini muffins (36 total) and baked them for just 10 minutes - I also topped them before - and again after- the oven with a sugar/cinnamon mixture - they came out moist and perfectly done! Thanks for the recipe Charishma!

    BakerNurse

  3. These were amazing! I did use only half the chocolate, but they were still the perfect chocolate-y! I also only put em in for 12 minutes, and they were PERFECT. Very moist and golden brown!

    ShellBelle0990

  4. Char, these are very good chocolate chip muffins. They went over great at our house. The only thing that I added was to sprinkle a little bit of sugar on top before baking. We will be making these often. Thanks for sharing the recipe.

    Wendy13

  5. These are so wonderful! I used buttermilk (because I love it), and half white/half milk chocolate chips. Mine did get a bit too brown on the bottoms at 15 minutes, but that is most likely the fault of my sub-par muffin tins. These were buttery, tender and perfectly sweet on the inside with a nice crisp on the outside. I did use pecans and I would highly recommend using them as they definitely add a little something! And to further gild the lily, I topped half of them with Kittencal's Recipe #89207 (the light variation) flavored with a bit of Irish whiskey and Bailey's...pure and utter decadence! Thanks for a sure-fire winner, Charishma! ~Kari

    under12parsecs

see 408 more reviews

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Tweaks

  1. Lessened sugar by 2 Tbsp each type, used scant 2/3 C choc bits, used 1/4 C melted butter & 2 Tbsp oil. Used muffin liners. placed in preheated 400 deg oven, After 4 minutes reduced temp to 350 deg & left it in for 20 minutes altogether. With the less sugar, etc, tasted more like the old-fashioned muffins than cupcakes. Worked as anticipated.

    bowedbookshelf

  2. I added extra vanilla and buttermilk. For the last batch (after we tried the first tasteless batch) I added more milk and half a banana. I hope that improves the taste! Baking at 400 for 5 mins and then lowering to 350 for 12-5 mins yielded a lovely texture - crisp on the outside and moist in the inside.

    kenomoto

  3. Instead of regular chocolate chips I did minis, and it was way better. It was a bit more sugary and the chocolate melted a bit better!

    Alexis H.

  4. Being the queen of subbing - I used cashew milk, dark brown sugar, added a banana (reduced white sugar to about 1/8 cup), and for the second cup of flour, I used 1/2 cup whole wheat flour and 1/2 cup oats. Annnnd...I admit to hacking up one of the chocolate Easter bunnies instead of a bag of chocolate chips! Baked for 17 minutes. kids loved these!

    Sarah G.

  5. I added currents to them. Already awesome

    • Chocolate Chip Muffins Recipe - Food.com (29)

    Christine L.

see 30 more tweaks

RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

  • 191 Followers
  • 2089 Recipes
  • 216 Tweaks

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>

View Full Profile

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Chocolate Chip Muffins Recipe - Food.com (2024)

FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

Get More Info Here ›
How many ounces of chocolate are in a chocolate chip muffin? ›

On average one chocolate chip muffin has 0.67 ounces of chocolate chips.

Get More Info Here ›
What ingredient goes on top of the muffins before baking? ›

Choose from a variety of options, such as streusel crumbs or sugar crystals, which go on the muffins before baking, or a glaze, which you can drizzle on after the muffins are baked and cooled.

Learn More ›
How to enhance Martha White muffins? ›

Add in extra ingredients: You can add in things like nuts, chocolate chips, dried fruit, or shredded cheese to add flavor and texture to your muffins.

Learn More Now ›
What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

Keep Reading ›
Are muffins better with oil or butter? ›

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

Get More Info ›
Should muffin batter rest before baking? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Discover More Details ›
Should muffin batter be thin or thick? ›

Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.

Learn More Now ›
What kind of sugar do bakeries put on top of muffins? ›

Ever wonder how the muffins, scones, and pies at bakeries get so crunchy and sweet? This is your answer. Turbinado is a golden-brown sugar that is different from typical brown sugars, in that it doesn't have any molasses — so it's not as sticky or likely to clump.

Know More ›
How to make chocolate chip muffin mix better? ›

Makers love to use these 5 ways to experiment with muffin mixes to make something extra special.
  1. Add Fresh or Frozen Fruit to the Batter. ...
  2. Add a Cream Cheese Filling. ...
  3. Add Nuts to the Batter. ...
  4. Add a Sweet Topping. ...
  5. Make Something Completely Different.

Keep Reading ›

Can you use water in Martha White muffin mix instead of milk? ›

Martha White Apple Cider Flavored Muffin Mix, (Pack of 12)

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes! Thank you for your feedback!

Know More ›
How to make box mix muffins better? ›

Most box muffin mixes call for water to create the batter. If you want a richer flavor and moist texture, swap out the water for the same amount of something richer, like coconut, almond, or soy milk. You can try this with any muffin mix flavor to add moisture.

Discover More Details ›
What oil is best for moist muffins? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

See Details ›
How do you moisten baked muffins? ›

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

Read The Full Story ›
Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

Get More Info ›
Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Read More ›
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