Moist Chocolate Chip Muffins: A Sweet Treat for Every Occasion

Serving: Enjoy warm with a glass of milk, coffee, or tea. For an extra indulgence, spread with a little butter or cream cheese.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds.
Variants
Double Chocolate: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate base, and use a mix of milk and dark chocolate chips.
Nutty Addition: Fold in 1/4 cup of chopped walnuts or pecans for added crunch.
Healthier Option: Use whole wheat flour and reduce the sugar to 1/2 cup. Substitute half of the oil with unsweetened applesauce.
FAQ
1. Can I use mini chocolate chips?
Yes, mini chocolate chips work great and ensure chocolate in every bite!

2. How do I keep the muffins moist?
Using Greek yogurt or sour cream and not overbaking are key to keeping the muffins moist.

3. Can I use a different type of flour?
You can substitute all-purpose flour with whole wheat flour for a denser texture or a gluten-free flour blend for a gluten-free version.