- 2 3/4 cups all purpose flour
- 1 tbsp + 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 1/4 cup sugar
- 3 large eggs
- 1/2 cup milk
- 3 tsp vanilla
- 2 cups semi sweet chocolate chips
- Optional – 1 tbsp coarse sugar – the clear kind that’s used for decorating confections,etc
- Pre-heat the oven to 425°F.
- Using cooking spray coat the muffin pan. Make sure that the whole top is covered, not just the part that the batter goes into.
- Place paper muffin/cupcake liners into the muffin pan.
- Combine dry ingredients in a medium bowl and mix with a whisk so that everything is well combined. Stir in 1 3/4 cups of the chocolate chips.
- In a separate bowl combine all the wet ingredients, making sure the eggs are well incorporated as well.
- Pour the wet ingredients into the dry and stir until just combined. IMPORTANT: If you stir too much the muffins will become too dense and more like a puck. You want the muffins to be fluffy and moist just stir everything until the dry ingredients just combine with everything.
- Scoop out the batter evenly into each section of the muffin pan.
- Sprinkle the tops of the batter with the remaining chocolate chips and the coarse sugar.
- Bake in the oven for 7 minutes at 425°F (middle rack) then reduce the heat to 375°F and bake for 15-20 min.
- Once the muffins are finished baking cool in the muffin pan for 5-10 minutes.
For more tips on making the perfect muffins, check out my post 7 Tips for Preventing the Dreaded “Muffins of Disappointment”. ?
If you’re nervous about the change of temperatures during the baking process, no worries! Many of my readers have baked their muffins at 350°F for 15-20 minutes total and have had no issues! Personally, I find that starting with the higher temperature, then lowering it has an amazing effect in creating those lovely large muffin tops we all love!
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Method: Baking