They say there is nothing better than a warm chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection. A perfect crispy top that will pop right off (the proper way to eat a muffin) and a fluffy middle that makes them stand tall. These are the muffins we want to wake up to every single morning.
What type of sugar?
We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and makes it taste like it's from a bakery. If you really want to taste that caramel flavor you can use dark brown sugar in place of the light.
Melted or softened butter?
We wanted a light and fluffy muffin so we went with softened butter. Melted butter will give you a much denser muffin that would still be just as amazing!
Can I add more mix-ins?
Absolutely! Add some chopped walnuts or pecans, coconut flakes, or chopped banana would all be delicious! Sprinkle some coarse sugar on top for a crunchy topping too!
Have you tried these? Let us know what you think in the comments below!
(1 stick) butter, softened
packed brown sugar
pure vanilla extract
- Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add egg and beat until combined, then add vanilla. Add half of dry ingredients to wet ingredients and mix until just combined, then add milk and mix until combined. Add in remaining dry ingredients and mix until combined, then fold in chocolate chips.
- Divide batter evenly between muffin liners and bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes.