Chocolate Chip Muffins

These homemade muffins are easy to make from scratch with only 10 minutes of prep. Use a pinch of nutmeg and sprinkle of sugar on top to make these taste like they are straight from the bakery!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings muffins

Calories 281kcal

Author Ashley C.

Ingredients

2 cups all-purpose flour (250 g)
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg (optional)
1 large egg ,room temperature
3/4 cup granulated sugar (150 g)
1 cup buttermilk or whole milk (250 ml)
6 Tablespoons unsalted butter melted and cooled slightly (85 g)
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips (175 g)

Instructions

Preheat oven to 425° F. Place paper liners in a muffin tin and set aside.
In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In a medium bowl, whisk together egg and sugar until combined, about 30 seconds. Then add buttermilk, melted butter and vanilla. Whisk until pale yellow, about another 30 seconds.
Add the wet ingredients to the dry ingredients and whisk just until combined. Avoid over-mixing. Stir in chocolate chips with a spatula or wooden spoon.
Divide batter among paper-lined muffin tin, filling each cup about three-quarters full. Sprinkle additional sugar on top if desired. Bake at 425° F for 5 minutes, then reduce temperature to 375° F and bake for an additional 10-12 minutes or until the muffin tops are light golden brown and a toothpick inserted in the center comes out with little to no crumbs.
Allow muffins to cool in the pan for 5 to 10 minutes before removing and serving.

Notes

Muffins are best when eaten the day of, but keep well covered at room temperature for up to 5 days.
Buttermilk substitute: In a liquid measuring cup, place 1 tablespoon white vinegar or lemon juice. Add whole milk or low fat milk and fill to the 1 cup measure. Stir gently and let sit for 5 minutes before using in recipe

Nutrition