The Best Chocolate Chip Muffin Recipe

These are, without question, the most delicious chocolate chip muffins I have ever made. Or tasted. In my entire life. If you know me then you know I make a lot of muffins. I’ll be returning to this one. Often. Leave it to King Arthur Flour. I know I said it before and I’ll say it again. I ad♥re them! They always have what I’m looking for and never fail me.

The chocolate chips stay suspended in the batter instead of sinking to the bottom like chocolate chips are sometimes known to do.

I can’t help but admire them for that.

Plus, they’re packed to the hilt, enough so you get more than one in every, single, chocolate-filled bite.

They have this crackly, crusty, buttery outside that is dreamy to bite into.

Have you ever wondered what makes a muffin not a cupcake? And a cupcake not a muffin? I have. It keeps me up at night. My theory is based on the experience of eating lots of them and doesn’t take into account any culinary science (that might have everything and nothing at all to do with it).

From what I can tell it depends on the crumb of the cake. Muffins have a more substantial, dense crumb and cupcakes a smaller, more tender crumb. What do you think? It’s something to ponder as you bake yourself the best chocolate chip muffin on the entire earth.

Best Chocolate Chip Muffins

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 12 muffins

Best Chocolate Chip Muffins

Crusty outsides with a tender sturdy crumb on the inside packed to the hilt with chocolate chips that stay suspended in the batter makes these the best muffins in the entire world!

INGREDIENTS:

1/2 cup (8 tablespoons) butter
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 eggs
1/2 cup (4 ounces) milk
2 cups (8 1/2 ounces) white whole wheat flour or all-purpose flour (spoon into cup then level off)
2 cups (12 ounces) semi-sweet chocolate chips
coarse sparkling sugar, for topping

INSTRUCTIONS:

  1. Preheat oven to 350°F. Lightly grease a 12 cup muffin pan or line with paper liners.
  2. In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla, and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips
  3. Divide the batter evenly among the muffin cups. Sprinkle with a little coarse sugar. Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/best-chocolate-chip-muffin-recipe/

Comments

  1. nyet says

    thx v much for a great recipe ! the only changes i made was to use only 3/4 of the amount of chocolate chips, substituted the sugar with demerara sugar and they turned out great !

    • Reeni says

      Thanks for making them – they look delectable! I tried to leave you a comment but since I’m not registered it wouldn’t allow me. Thanks for all those great tips in your post too!

      • nyet says

        oops… :) nonetheless, thx again for a great recipe – i will b making these again, maybe with whole wheat flour to balance the sinful chocolate chips … heh heh

  2. steve says

    Hi. I left a comment a few weeks back. I think your site is great, and the comment was just that these are too sweet, too much sugar, I remade with 1/4 the sugar, much better.

    • Reeni says

      Hi Steve! I didn’t post your original comment because it didn’t sound as if you really made them. If a comment doesn’t sound credible it doesn’t make it through moderation. It had nothing to do with being positive or negative. I don’t find this type of comment negative at all. With all the chocolate chips and stuff going on these are on the sweet side of a muffin – thanks for making them!

  3. Brooke says

    I only have 1 large egg in my fridge at the moment but I’m dying for these muffins. Do you think if I only use 1 large egg the recipe will fail?

    • Reeni says

      Hi Brooke! Do you have any ground flax meal on hand? Mix one tablespoon with 3 tablespoons water and let set for about 10 minutes. Use it in place of the egg. If you don’t have any you can try some mashed banana, applesauce or pumpkin if you have it. Probably about 1/3 cup. It won’t add much flavor to the muffins. Good luck! Let me know how they turn out.

      You could also try cutting the recipe in half.

  4. Kelly says

    My children, ages 14, 13 & 12, stopped liking the chocolate chip muffin recipe I had been using. I tried this recipe, following the instructions to a T, and they told me NEVER to make them the other muffins again! This recipe is by far the best and richest recipe I’ve come across. Needless to say, it is now laminated for keeps in my collection! Thank you so much! x

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