Chocolate Chip Muffins

They say there is nothing better than a warm chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and everything you need to start the day right: A perfect crispy top that will pop right off (the proper way to eat a muffin) and a fluffy middle that makes them stand tall. 

What type of sugar?

We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and the hint of molasses makes it taste like it's from your favorite old-school bakery. If you really want to taste that deep caramel flavor, you can use dark brown sugar in place of the light. 

Melted or softened butter?

We wanted a light and fluffy muffin so we went with softened butter. Melted butter will give you a much denser, fudgier muffin that would still be just as amazing!

What kind of chocolate chips can I use?

We call for semisweet here but you can use whatever you have on hand, whatever makes you happiest. White chocolate, milk chocolate, or bar chocolate will all be delicious.

Can I add more mix-ins?

Absolutely! Add some chopped walnuts or pecans, coconut flakes, or chopped banana would all be delicious! If you like nuts, you might want to check out banana nut muffins and carrot cake muffins too. You can also sprinkle some coarse sugar on top for a crunchy topping, like in our brown butter bran muffins. 

Can I make these ahead of time?

Yes! Some bakers swear by resting their batter overnight before baking for an even more amazing muffin. If you end up baking more than you can finish, store them at room temperature for 1 or 2 days in an air-tight container or pop them into a resealable bag in the freezer for longer storage.

Have you tried these? Let us know what you think in the comments below!

Editor's note: The introduction to this recipe was updated on January 28, 2022 to include more information.