You're going to love these chocolate chip muffins, from the soft and tender muffin to the chocolate pieces studded throughout. These muffins make a perfect breakfast on the go or a sweet treat.
Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
Add the butter and sugar to a large mixing bowl.
Cream them together with an electric mixer until they're light and fluffy.
Add in the eggs, one at a time.
Beat well after each addition.
Add in the milk and vanilla. Mix again until well blended.
Using a whisk or large rubber spatula stir in the baking powder, salt, and flour until no flour streaks remain. Be careful not to overwork the batter.
Gently fold in the chocolate chips.
Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full. Top with some additional chocolate chips.
Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean.
Remove the chocolate chip muffins from the pan and let them cool on a wire rack.
Notes
Cooking our muffins at a higher temp is what gives up the nice domed look so that they don't turn out flat.
Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens which makes the muffins gummy and rubbery.
Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
Storage. These muffins will keep for up to a day or two in an airtight container at room temp. they taste best when fresh and warm from the oven.