Soft, moist, and loaded with chocolate chips, these easy chocolate chip muffins are made with basic pantry ingredients and are baked and ready to eat in just 25 minutes!
Fill muffin cups 3/4 cup full then bake for 15-17 minutes, or until a toothpick in the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes then remove and place on a wire rack to finish cooling.
Notes
Don’t over mix the batter – to prevent hard and dense muffins, don’t mix your batter too much.Top with sugar – adding a sprinkle of coarse sugar on top just before baking is a nice way to add a little extra sugary crunch to each bite. It makes your homemade chocolate chip muffins look and taste more like bakery-style muffins too!Add some chocolate chips on top to get the look of bakery style chocolate chip muffins!Store leftovers – once completely cooled, these muffins should be kept at room temperature in an airtight container for up to 5 days. You can extend their freshness by a couple of days if you put them in the fridge. They freeze well for months!