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.

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Comments

  1. Sol says

    Thanks a lot for this recipe! It’s absolutely amazing! Frankly, the best recipe ever… Thank you again, kiss & hug from Spain!

  2. Cathy says

    These are absolutely spectacular. My kids gobbled these up in no time. Love this recipe! I also got 15 good sized muffins.

      • Ruth says

        Tried the recipe twice-it is great but the King Arthur flour ‘did’ make a difference to the taste (first time used Gold Medal but the flavor was not as good and delicate as with the King).
        I had to cut down on the cinnamon the second time as the kids really like chocolate chip without it-used 1/4 tsp next time and it was perfect. I used milk chocolate (my son’s preference) over the semisweet chips and he and his teen friends loved them!
        They stuck a little to the papers on the bottom so maybe I’ll spray those a bit next time??
        didn’t rise quite as much as I thought but the texture was really lovely. First time I haven’t used the DHines boxed brand so I didn’t know if they would like them as much since they are used to that brand but these are really delish.

  3. Michelle says

    These were very easy to make vegan. I substituted vanilla soy milk and Earth Balance. I aso used two tablespoons of ground flaxseed and six tablespoons of water for the eggs. They were amazing.

  4. Elizabeth says

    I made these the other night so the kiddos could have them for breakfast and they LOVED them. I’ve made them twice since and they are a hit. The raw sugar on top definitely seals the deal….I do the same to my banana bread and people can’t figure out why they love my recipe more than others. :Little touches.
    I’m making this recipe as a bread for a get together with friends and hoping that it’s just as good. :)

    • Reeni says

      Thank-you Elizabeth! I love hearing that! That sprinkle of crunchy sugar makes them extra special! Please let me know how your bread turns out!

  5. Nikki says

    So I plan on making these tonight! I just wanted to know, is the butter supposed to be room temperature or melted?

    • Reeni says

      Hi Nikki! The King Arthur recipe didn’t specify so I think I used cold butter right from the fridge. . . but it should work out fine at room temperature too. It’s been so long now I don’t remember. . . room temp butter is a lot easier to beat so I would go with that.

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