Chocolate chip muffins are tender, lightly sweet and studded with chocolate chips. The batter is made with oil, so the muffins stay moist for days.

Don’t Overmix

Whisk the wet ingredients separately, then fold them into the dry with just a few strokes, stopping as soon as you can’t see dry flour. Overmixing makes muffins dense and tough. Toss the chocolate chips in a tablespoon of flour so they don’t sink. Don’t open the oven during the first 15 minutes of baking.

Kosher Notes

Made with dairy milk, these muffins are dairy; made with a non-dairy milk and pareve chocolate chips, they’re pareve and can be served after a meat meal. Many chocolate chips contain milk, so check the label.

Storing

Store at room temperature for 4 days or freeze for 3 months.

These tender, fluffy chocolate chip muffins are perfectly sweet and stay moist for days. The secret is gentle mixing and quality ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1 cup milk dairy or non-dairy
1 teaspoon vanilla extract
1 cup chocolate chips kosher certified
1 tablespoon all-purpose flour for coating chocolate chips

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Method

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the oil, egg, milk, and vanilla extract until smooth.
In a small bowl, toss the chocolate chips with 1 tablespoon flour until evenly coated. This prevents them from sinking to the bottom.
Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula just until the flour is barely moistened. The batter should look lumpy and rough. Don't overmix.
Gently fold in the flour-coated chocolate chips with just a few strokes.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. For extra tender muffins, don't open the oven door during the first 15 minutes of baking. If using frozen chocolate chips, don't thaw them first as this can cause bleeding.

Nutrition Facts

12 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 12g 15%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 35mg 12%

Sodium 195mg 8%

Dietary Fiber 2g 7%

Total Sugars 24g

Protein 4g 8%

Best Kosher Chocolate Chip Muffins

Don’t Overmix

Kosher Notes