Wicked Chocolate Chip Muffins
Prepare to indulge in irresistibly decadent **Wicked Chocolate Chip Muffins**, the perfect treat for chocolate lovers! Bursting with a heavenly blend of semi-sweet and milk chocolate chips in every bite, these muffins strike the perfect balance between rich and sweet. Made with a tender buttermilk- and butter-based batter, these bakery-style delights rise to fluffy perfection with just the right amount of golden crisp on top. Ready in under 35 minutes, this easy-to-follow recipe uses pantry staples like all-purpose flour, granulated sugar, and vanilla extract, making it a quick go-to for brunch, snacks, or dessert. Sprinkle a few extra chocolate chips on top for a stunning finish that’s as beautiful as it is indulgent. Perfect for sharing or savoring all on your own, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted and slightly cooled)
- 0.75 cup buttermilk
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.
Add the semi-sweet chocolate chips and milk chocolate chips to the batter. Fold them in gently to distribute evenly.
Divide the batter evenly among the prepared muffin cups. Fill each cup about 3/4 full. If desired, sprinkle a few extra chocolate chips on top of each muffin for a decadent finish.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate bits are fine!).
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 136.9 g | 685% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 640.7 g | 233% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 413.2 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 677 mg | 52% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
