What could be better than a warm, soft muffin loaded with chocolate chips to start your day? This recipe for Chocolate Chip muffins is a quick easy way to have a great start to your day!
Let’s Talk Chocolate!
Chocolate is literally my favorite thing to talk about! So many different varieties in different shapes and sizes!! Plus, there are a ton of different varieties: milk chocolate, white chocolate, dark chocolate. They all taste different and they all have their special place in the baking world. For this recipe, I chose mini chocolate chips because I wanted there to be a ton of chocolate chips in every single bite. You can definitely use the regular size chocolate chips if you can’t find the mini ones. I actually struggled finding the mini ones in my store but fear not, I found them in the end!
I also chose to use a semi-sweet chocolate. Personally, I don’t love dark chocolate; it can be a little bit bitter for me,especially if it’s not paired with something extremely sweet. Because I wanted the muffin base to not be as sweet, I chose to go with a semi sweet, which makes these Chocolate Chip Muffins perfect!
Best Ways To Fill Muffins
I know that a lot of recipes will say fill the muffin line liners 2/3 of the way full. Typically, I will fill my muffin liners 2/3 of the way full as well; however, I do believe there’s a lot of room for interpretation here. If you like a huge mega muffin, you can 100% fill those muffin liners all the way. Are they going to overflow? Yes. Are they going to make a deliciously crispy little edge? 100%! I think that’s kind of up to you! There were some that I filled to the top and when they overflowed they kind of had this really fun bakery style to them. I think that the 2/3’s of the way full rule more applies to cupcakes than it does to muffins.
When Is Mixing Overmixing?
One really important thing to me when I am making any baked goods, but especially muffins, is for them to have a light airy texture. Nobody wants a dense muffin that feels like you’re eating a brick! Because of that I make sure to mix with my hand as much as possible. So when you’re creaming the butter and the sugar together definitely use a hand-mixer or, a stand mixer, etc. But when it comes to incorporating the wet ingredients and the dry ingredients, I suggest using good ole’ manpower to help mix all the ingredients. If you really need help, you can use a stand mixer or a hand-mixer to get the mixture going and then finish it off using a spatula.
The reason for this is that you don’t want to over mix the batter. Over mixing the batter leads to a dense muffin or any baked good. When it comes to adding in the chocolate chips, make sure that there’s still a lot of flour left in the batter so that way you’re finishing mixing the batter as well as mixing in the chocolate chips. A lot of times you might wait to add in the chocolate chips until the batter is all the way mixed but the problem with this is if you wait until the very end, you run the risk of over-mixing your batter.
Now I don’t want this to stress you out and feel like you just barely need to mix everything! Definitely make sure you mix your batter all the way through. I know when I was first hearing about over mixing your batter, I feel like I barely mixed anything! It’s going to be harder to overmix by hand then it is a machine. Think about just leaving the machine running for a little bit longer the machine has way more power than you do in your arm and can go for longer times. A lot of the time, I notice when I’m starting to get tired is right when the batter is starting to be done as well.
So don’t feel stressed that you’re going to over mix it by hand! I promise you you’ll probably be good with your hand. Just something to keep in mind while you’re mixing your ingredients!
Chocolate Chip Muffins
- 1/2 cup Butter room temperature
- 1 1/4 cups Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 2 cups Flour
- 1/4 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/2 cup Milk
- 1/2 cup Chocolate Chips mini
- Preheat oven to 400 degrees.
- Start by combining your dry ingredients (flour, salt, baking powder) in a bowl and set aside.
- Then, cream together the softened butter and the sugar in the bowl of a stand mixer. Add in the eggs, one at a time, waiting for each egg to get fully combined before adding the other.
- Add in vanilla.
- Begin to add in the dry ingredients, alternating with the half cup of milk, into the butter mixture. Mix until almost combined.
- Add the chocolate chips into the batter, mixing by hand. Scoop into pre-lined cupcake molds.
- Put the muffins into the oven and bake for 5 minutes. Then decrease the heat to 375. Bake for another 10 minutes, or until a toothpick comes out clean!
- Once cooled slightly, slather with butter and enjoy!!
Yum, yum, yum! These Chocolate Chip Muffins so soft and loaded up with chocolate chips! I loved every single bite!