The Best Chocolate Chip Muffins
Bree Hester
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course breakfast and brunch
Cuisine baking
Servings 20 muffins
Calories 301 kcal
- 3 cups flour
- 1 ½ cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup vegetable oil
- ¾ cup whole milk
- 1 teaspoon vanilla
- 2 eggs
- 2 cups 12 oz. bag semi-sweet chocolate chips
- Sanding sugar
Preheat your oven to 400°. Line two muffin tins with paper liners and set aside.
Whisk the dry ingredients in a large bowl until well combined.
Whisk the wet ingredients until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Mix wet into dry until just combined. Making sure to not over mix the batter.
Add the chocolate chips. I leave some out to sprinkle on the top. Fold through the batter.
Use a scoop to divide the batter evenly into the muffin tin.
Sprinkle the top with reserved chips and sanding sugar.
Bake for 18 to 20 minutes or until golden brown and a toothpick inserted comes out clean.
Let cool on a wire rack.
Calories: 301kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 5gSodium: 211mgFiber: 1g
Keyword blueberry muffins, chocolate chip muffins, Orange and White Chocolate Muffins