The best chocolate chip muffin recipe, those muffins remains our family’s favorite. Those chocolate chip muffins contain no milk, and they are better than bakery bought muffins and full of flavor and texture. Make them, and you’ll never look for another chocolate chip muffins recipe again.
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Ingredients for the best chocolate chip muffin recipe:
- Butter: it needs to be softened at room temperature. Don’t use melted butter. The muffin won’t be as good as when using softened butter.
- Sugar: use granulated white sugar to sweeten these muffins.
- Eggs: eggs to bind everything together and add moisture.
- Vanilla extract: vanilla is used for flavor.
- Baking powder: baking powder is used to raise and lighten the texture of those muffins.
- Flour: Flour is the foundation of these muffins.
- Half-and-half: use half-and-half to make them rich and fluffy.
- Chocolate chips: chocolate chips are essential for those muffins.
How to make chocolate chip muffins:
- In a bowl, cream together butter and sugar.
- Gradually add eggs one at a time until all combined, and then add vanilla extract.
- Slowly add baking powder and flour and mix.
- Add half and half slowly until all combined.
- Lastly, fold in chocolate chips.
- Divide batter between each muffin liner.
- Bake on preheated oven at 350°F for 30 minutes. Stick a toothpick in the muffin. If it comes out clean, they are done.
- Allow muffin to cool for 10 minutes and then transfer to a cooling rack.
Tips and Tricks:
- Save some chocolate chips to sprinkle on top before baking the muffins to make them look nicer.
- If you don’t have cupcake liners, make sure to grease the muffin tins.
- Use an ice cream scoop or ¼ cup measuring cup to scoop the batter into the muffin tins.
- Add half-and-half or milk lastly, and fold for that rich and fluffy consistency.
Yes, you can add nuts to the chocolate chip muffins. Mix nuts with chocolate chips and coat them with flour, so they don’t sink to the bottom. Walnuts, almonds, and pecans work great in this recipe.
Yes, you can! Chocolat chip Muffins freeze very well. Just place in an airtight container or freezer-safe ziplock bag and freeze.
This recipe contains no milk; however, if you like adding milk, replace half and half with milk.
Other recipes you might like:
- Red velvet cookies using cake mix
- Chocolate bundt cake with cake mix and pudding
- Philadelphia caramel-pecan cheesecake
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don’t forget to rate the recipe and leave me a comment below!
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Chocolate chip muffin no milk
Ingredients
- 1/2 cup butter soften at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 cups flour
- 1/2 cup half and half
- 1 cup chocolate chips
Instructions
- In a bowl, cream together butter and sugar.
- Gradually add eggs one at a time until all combined and then add vanilla extract.
- Slowly add baking powder and flour and mix.
- Add half-and-half slowly until all combined.
- Lastly, fold in chocolate chips.
- Divide batter between each muffin liner.
- Bake on preheated oven at 350°F for 30 minutes. Insert a toothpick in the muffin. if it comes out clean, they are done.
- Allow muffins to cool for 10 minutes and then transfer them to a cooling rack.
Video
Liz
This is the muffin my sons would always order when getting breakfast from a bakery case. I need to whip up a batch for them to have for a breakfast treat!