Fluffy And Moist Chocolate Chip Muffins Recipe
Freshly baked chocolate chip muffins are one of life's greatest delights. Simple, fluffy, and absolutely delicious, few other sweet treats can measure up to this classic baked good. And, with this easy and foolproof chocolate chip muffin recipe, your home will be smelling like a bakery in no time.
So, what is the trick to fluffy and moist chocolate chip muffins? Recipe developer Jennine Rye explains that resting the muffin batter before baking it, a method that is used often in pro kitchens and bakeries, can result in muffins with superior rise and texture. She also swears by adding melted butter to the batter which keeps the muffins moist, and the crumb deliciously tender and light.
These chocolate chip muffins are delightfully sweet, buttery, and soft, but the star of the show is definitely the chocolate chips. So, we recommend investing in the best chocolate chips you can find to make these muffins absolutely knock-out delicious. These are great for a cheeky breakfast on-the-go option, or a sweet snack throughout the day, and are best enjoyed still warm from the oven!
Gather the ingredients for these fluffy and moist chocolate chip muffins
To make these fluffy and moist chocolate chip muffins, first you will need to gather the ingredients. You will need whole milk, lemon juice, melted butter, sugar, eggs, vanilla extract, plain flour, baking powder, salt, and of course, chocolate chips.
These chocolate chip muffins work just as well with chocolate chips or chopped up cooking chocolate, so if you find your pantry empty of chocolate chips midway through mixing the batter, don't sweat it! No need to race to the store, just cut up a bar of cooking chocolate into small chunks and use the exact same quantity.
Mix the batter
To prepare the muffin batter, first, mix the lemon juice into the whole milk. This will add moisture and a slight acidity to the mixture, creating a lighter and fluffier texture, as well as a more balanced flavor. It is also possible to use buttermilk for this purpose. Set the milk to one side, then, in a large bowl, beat together the melted, cooled butter with the sugar. Once they are thoroughly combined, beat in the eggs in one at a time along with the vanilla extract, and then add the milk mixture. Beat everything once again until the ingredients have formed a smooth, uniform batter.
Add the flour
In a medium-sized bowl, sift together the flour along with the baking powder and the salt. This will help to properly combine the dry ingredients before adding them to the wet ingredients. Gently fold the flour into the ingredients in the large bowl until just combined. It's important to make sure you don't over-mix the batter, as that will active the gluten in the flour and lead to tough muffins. At this stage, it is perfectly okay for there to be a few streaks of flour that are not fully mixed in.
Fold in the chocolate chips
To complete the muffin batter, gently fold in the chocolate chips (remember, don't mix it too much!) and then leave the batter out on the kitchen counter to rest for at least half an hour. This will allow the ingredients time to properly combine, the batter to thicken, and will also let the gluten in the flour relax.
When you are ready to bake the muffins, preheat the oven to 400 F and liberally grease a muffin pan with butter. Use a tablespoon to fill the muffin pan holes ¾ full with the muffin batter, and then bake the muffins for 20 minutes until they are risen and golden in color. The muffins will be ready when they spring back when gently touched. Allow them to cool for at least 20 minutes before serving them. Leftover muffins should be stored at room temperature in an airtight container, and consumed within 3 days.
- ⅔ cup whole milk
- 1 tablespoon lemon juice
- ½ cup melted, cooled butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ⅓ cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 400 F and liberally grease a muffin pan with butter.
- Combine the whole milk and lemon juice and give it a good stir, then set to one side.
- In a large bowl, mix together the melted, cooled butter and the granulated sugar. Then, beat the eggs in one at a time, followed by the vanilla extract. Mix in the milk mixture until a smooth batter has formed.
- Sift together the flour with the baking powder and the salt, and then stir it into the large bowl until just combined. The resulting mixture should be quite thick.
- Fold the chocolate chips into the muffin batter, and then allow the batter to rest for at least 30 minutes. Then, using a spoon, fill each hole in the muffin pan ¾ full with the batter.
- Place the filled muffin pan into the oven and allow the muffins to bake for 20 minutes until they are risen and golden in color. They will be ready when the muffins spring back gently when touched.
- Remove from the oven and allow the muffins to cool for 20 minutes. Eat the muffins fresh and warm. These muffins can be stored in an airtight container at room temperature for up to 3 days.
| Calories per Serving | 252 |
| Total Fat | 10.1 g |
| Saturated Fat | 6.1 g |
| Trans Fat | 0.3 g |
| Cholesterol | 41.6 mg |
| Total Carbohydrates | 36.8 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 21.9 g |
| Sodium | 163.5 mg |
| Protein | 3.7 g |
