Chocolate chip muffins are a classic treat that are perfect for breakfast, a snack, or dessert. They’re easy to make and only require a few simple ingredients that you probably already have in your pantry. Plus, the combination of soft, tender muffins and gooey chocolate chips is simply irresistible.
Chocolate Chip Muffins
Chocolate chip muffins are a beloved baked good that are enjoyed by people of all ages. Whether you’re a busy parent looking for a quick breakfast option or a dessert lover seeking a sweet treat, chocolate chip muffins are a delicious and convenient choice. In this blog post, we’ll delve into the history of chocolate chip muffins, provide a recipe for making them at home, and offer some tips and variations to help you customize your muffins.
The first chocolate chip muffins were likely created in the 1930s, when Ruth Graves Wakefield, the owner of the Toll House Inn in Massachusetts, added chopped pieces of chocolate to her butter cookie dough. The cookies became an instant hit and are now known as chocolate chip cookies. It’s likely that chocolate chip muffins were developed shortly thereafter, as a way to use the same delicious chocolate chip cookie dough in a different form.
Over the years, chocolate chip muffins have become a popular choice at bakeries and coffee shops around the world. They’re often served as a breakfast or snack option, and are often enjoyed with a cup of coffee or tea.
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How to Make Muffins with chocolate chip
Making chocolate chip muffins at home is a simple and enjoyable process that requires just a few basic ingredients and some basic baking equipment. Here’s a recipe for making a dozen chocolate chip muffins:
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup chocolate chips
chocolate chip muffins recipe
First, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the flour, sugar, salt, and baking powder. In a separate mixing bowl, whisk together the milk, vegetable oil, and egg. Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix the batter, as this can lead to tough muffins.
Fold in the chocolate chips and mix until they are evenly distributed throughout the batter.
Line a muffin tin with muffin cups and fill each cup about 3/4 full with the muffin batter. You can also use a silicone muffin pan, which doesn’t require muffin cups.
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. You can store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To thaw frozen muffins, simply place them in the fridge overnight or microwave them for a few seconds until they are soft and warm.
Chocolate chip muffins are a versatile and delicious treat that are sure to satisfy your sweet tooth. They’re perfect for a quick breakfast on the go, a mid-morning snack, or an after-dinner dessert. So next time you’re craving something sweet, try making a batch of chocolate chip muffins – you won’t be disappointed!
How do you keep muffins safe from getting soggy?
There are a few things you can do to prevent muffins from getting soggy:
Use paper muffin cups: Muffin cups help to absorb excess moisture and prevent the muffins from getting soggy.
Allow the muffins to cool completely before storing: If you store muffins while they are still warm, the excess moisture will be trapped in the container and may cause the muffins to become soggy.
Store muffins in an airtight container: Storing muffins in an airtight container will help to keep them fresher for longer and prevent them from becoming soggy.
Avoid adding too much liquid to the muffin batter: Muffins that are too moist will be more prone to becoming soggy. Be sure to measure the liquid ingredients accurately and avoid adding too much.
Bake the muffins for the recommended amount of time: Overbaked muffins may become dry and crumbly, while underbaked muffins may be too moist and prone to becoming soggy. Follow the recipe instructions and bake the muffins for the recommended amount of time.
Tips for Making the Best Chocolate Chip Muffins
- Use room temperature ingredients: Cold ingredients can lead to uneven mixing and can result in uneven baking. To ensure that your muffins turn out perfectly, it’s best to use room temperature ingredients.
- Don’t overmix the batter: As mentioned above, overmixing the muffin batter can lead to tough muffins. To avoid this, mix the wet and dry ingredients until they are just combined – a few lumps are okay.
- Use a silicone muffin pan: Silicone muffin pans are a great alternative to traditional metal muffin tins. They’re non-stick, so the muffins come out easily, and they’re also easier to clean.
- Experiment with different types of chocolate: While chocolate chips are a classic choice for chocolate chip muffins, you can also try using chopped chocolate bars or even different types of chocolate chips (such as milk chocolate or dark chocolate
how to store chocolate chip muffins
Chocolate chip muffins are best served fresh, but they can also be stored for later use. Here are a few tips for storing chocolate chip muffins:
Allow the muffins to cool completely before storing: If you store muffins while they are still warm, the excess moisture will be trapped in the container and may cause the muffins to become soggy.
Store muffins in an airtight container: Storing muffins in an airtight container will help to keep them fresher for longer and prevent them from becoming soggy.
Store muffins at room temperature: Muffins can be stored at room temperature for up to 3 days. If you live in a humid climate, it’s a good idea to store the muffins in the refrigerator to keep them fresher for longer.
Freeze muffins for longer storage: Muffins can also be frozen for up to 3 months. To freeze muffins, place them in an airtight container or seal them in a freezer bag. To thaw frozen muffins, simply place them in the fridge overnight or microwave them for a few seconds until they are soft and warm.
recipe card
chocolate chip muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp baking powder
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup chocolate chip
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
- In a separate mixing bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix the batter, as this can lead to tough muffins.
- Fold in the chocolate chips and mix until they are evenly distributed throughout the batter.
- Line a muffin tin with muffin cups and fill each cup about 3/4 full with the muffin batter. You can also use a silicone muffin pan, which doesn't require muffin cups.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients: Cold ingredients can lead to uneven mixing and can result in uneven baking. To ensure that your muffins turn out perfectly, it’s best to use room temperature ingredients.
- Don’t overmix the batter: As mentioned above, overmixing the muffin batter can lead to tough muffins. To avoid this, mix the wet and dry ingredients until they are just combined – a few lumps are okay.
- Use a silicone muffin pan: Silicone muffin pans are a great alternative to traditional metal muffin tins. They’re non-stick, so the muffins come out easily, and they’re also easier to clean.
- Experiment with different types of chocolate: While chocolate chips are a classic choice for chocolate chip muffins, you can also try using chopped chocolate bars or even different types of chocolate chips (such as milk chocolate or dark chocolate
