Chocolate Chip Muffins | Soft, Gooey & Loaded with Chocolate!

Get ready to bake the ultimate chocolate chip muffins! These soft, gooey treats are packed with both milk chocolate chips and dark chocolate chunks, giving you the perfect balance of sweetness and richness. Follow along as I show you how to make these mouthwatering muffins with a simple step-by-step guide. Whether you're a seasoned baker or a beginner, these muffins are easy to make and guaranteed to impress. Perfect for breakfast, snacks, or dessert! 🍫✨

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Ingredients:

Flour: 240g
Sugar: 120g
Butter: 85g (melted)
2 eggs
1/4 cup of milk + 1 tsp lemon (buttermilk)
1/4 cup of milk (warm)
Baking Powder: 1 1/2 tbsp
Baking Soda: 1/4 tsp
Vanilla: 1 tsp
Chocolate Chips: 1/2 cup
Dark Chocolate Chips : 1/4 cup

Directions:

Preheat the oven:
Preheat your oven to 200°C (392°F). Line a muffin tin with paper liners or lightly grease it.

Prepare the buttermilk:
In a small bowl, mix 1/4 cup of milk with 1 tsp of lemon juice. Stir and let it sit for about 5 minutes to create your buttermilk.

Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Add the dark chocolate chunks and mix them into the dry ingredients.

Prepare the wet ingredients:
In another bowl, melt the butter and add it to the warm 1/4 cup of milk. Stir in the sugar until dissolved.
Add the eggs, buttermilk, and vanilla extract to the milk-butter mixture and mix well.

Combine wet and dry ingredients:
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in the chocolate chips:
Gently fold in the chocolate chips.

Fill the muffin tin:
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.

Bake:
First, bake at 200°C (392°F) for 6 minutes.
Then, reduce the temperature to 150°C (302°F) and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Cool:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

By starting at a higher temperature and lowering it, you’re giving the muffins a nice rise and a slightly crispy outer edge. The melted butter will make them rich and soft. They should come out wonderfully fluffy with a slightly caramelized texture.

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