Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
- 1 cup semisweet chocolate chips
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly.
- Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Step 3: In a separate medium bowl, whisk the milk, egg, and cooled melted butter until the wet ingredients are fully combined.
- Step 4: Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until the ingredients are *just* incorporated, being careful not to overmix the batter. Fold in the chocolate chips.
- Step 5: Divide the batter evenly among the 12 prepared muffin cups, filling each cup about two-thirds full.
- Step 6: Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before moving them to a wire rack.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, placing a folded paper towel inside the container to absorb moisture and keep the tops fresh.
- If the muffins feel dry the next day, quickly revive them by microwaving individual muffins for 10-15 seconds or wrapping them loosely in foil and heating in a 300°F oven for 5 minutes.
- Serve these warm, split open, and slathered with a pat of quality salted butter or a drizzle of local honey for an extra indulgent breakfast treat.
- The secret to tender muffins is minimal stirring; stop mixing the batter the moment you see the last streak of flour vanish, even if it looks slightly lumpy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American