Simple Chocolate Chip Muffins
Tender, lightly sweet chocolate chip muffins perfect for slow Saturdays or busy mornings. Quick to bake and freezer-friendly for on-the-go ease.
Ingredients
- 2 cups unbleached all purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 large egg
- ¾ cup homemade buttermilk
- ½ cup liquid coconut oil or other oil
- 1 teaspoon homemade vanilla
- ⅓ cup mini semi-sweet chocolate chips OR ½ cup regular sized semi-sweet chocolate chips
Instructions
- Preheat your oven to 325F.
- Prepare a 12 cup muffin pan by greasing the cups or using muffin or cupcake papers.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk that all together until it’s well mixed.
- In a small mixing bowl or 2 cup measuring cup, add the egg, buttermilk, oil, and vanilla. Whisk until the egg is incorporated.
- Pour the buttermilk mixture into the dry ingredients. Mix just until everything is combined. DON’T OVERMIX!
- Now add the chocolate chips and stir them in until they are evenly distributed.
- Using spoons or a cookie scoop, divide the batter evenly between 12 muffin cups. The cups should be about ⅔ full.
- Bake the muffins in your preheated oven for 35 minutes. They will be a beautiful golden brown.
- Remove them from the muffin tin onto a wire rack to cool slightly. Split and butter and serve warm.
Notes
If there are any leftovers (and there very well might not be), pop them into an air- tight container or zip top bag. They should last about 3 days on the counter. Or you can freeze them for later.
Nutrition
Serving: 1muffinCalories: 241kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 16mgSodium: 192mgPotassium: 49mgFiber: 1gSugar: 16gVitamin A: 56IUVitamin C: 0.03mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!