Description
Achieve bakery-style chocolate chip muffins with a crackled crust and moist, gooey centers. Perfect for any meal, this easy recipe ensures even rising and eliminates dryness through room-temperature ingredients and a water-in-the-pan technique.
Ingredients
2¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
2 large eggs, room temperature
1¼ cups whole milk, room temperature
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 375°F (190°C)
Line 18 muffin cups with liners
In a large bowl, whisk flour, baking powder, salt, and sugar
In a separate bowl, combine melted butter, eggs, and milk
Gradually add wet ingredients to dry and mix until just combined
Fold in chocolate chips
Spoon batter evenly into muffin cups, filling 3/4 full
Fill empty cup slots with water to prevent oven hotspots
Bake 25 minutes until golden and a toothpick tests clean
Cool muffins in pan 5 minutes before removing
Notes
Use room-temperature milk for smoother batter
Substitute ½ tsp baking soda plus 1¾ tsp cream of tartar if baking powder isn’t available
Replace butter with vegetable oil (¼ cup) for a richer fat flavor
Add ½ cup chopped nuts or 1 tsp vanilla for extra flavor
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg