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Olympic Chocolate Chip Muffins

Olympic Chocolate Chip Muffins
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Olympic Chocolate Chip Muffins are fluffy, gooey, and packed with melty chocolate chips, delivering a perfectly tender crumb and balanced sweetness. Ideal for breakfast, snacks, or dessert, this easy recipe uses simple pantry staples for a nostalgic yet gourmet treat that the whole family will love.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

Mix-ins

  • 1 to 1 1/2 cups chocolate chips

Instructions

  1. Prepare your ingredients and preheat: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick spray. Measure out all ingredients so they’re ready when mixing.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring even distribution of the leavening agents and seasoning throughout the batter.
  3. Mix wet ingredients: In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and whole milk until smooth and fully combined.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix; a few lumps are perfectly okay to ensure tender muffins.
  5. Add chocolate chips: Fold in the chocolate chips evenly throughout the batter, making sure they are well distributed but not overly mixed to avoid sinking.
  6. Fill muffin tin and bake: Spoon the batter evenly into prepared muffin cups, filling about three-quarters full. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool before enjoying: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best gooey chocolate experience.

Notes

  • Don’t overmix your batter to avoid dense, tough muffins; light folding with some lumps is ideal.
  • Use room temperature eggs and milk for a smoother batter that blends well with melted butter.
  • Measure flour using the spoon-and-level method to prevent heavy, dry muffins.
  • Add chocolate chips last and fold gently to keep them from sinking to the bottom.
  • Start checking the muffins for doneness about five minutes before the timer ends to avoid overbaking and drying out.

Nutrition

Keywords: chocolate chip muffins, fluffy muffins, easy breakfast muffins, gooey chocolate, homemade muffins, family baking

Find it online: https://withnora.com/olympic-chocolate-chip-muffins/