Description
These chocolate chip muffins are moist, fluffy, and packed with semisweet chocolate chips, making them an irresistible treat for breakfast or snack time. With a tender crumb and a golden top sprinkled with optional coarse sugar, this easy-to-make recipe yields 16 delicious muffins perfect for sharing or storing for later.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon baking powder (12 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (113 grams, melted and slightly cooled, 1 stick)
- ¼ cup vegetable oil (50 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (100 grams, room temperature)
- 1 cup buttermilk (227 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
Add-ins
- 1½ cups semisweet chocolate chips (255 grams)
- Coarse sugar (optional, for garnish)
Instructions
- Preheat and Prepare Equipment: Preheat your oven to 425°F (220°C). Grease a 12-count muffin tin with nonstick spray or line it with paper liners. If you have two muffin tins, prepare an additional 4 muffin wells in the second tin. Set all aside to use later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until they are fully combined and aerated.
- Mix Wet Ingredients: In another bowl, whisk together the melted unsalted butter, vegetable oil, granulated sugar, and eggs until the mixture is smooth. Then, add the room temperature buttermilk and pure vanilla extract, whisking well to combine all the wet ingredients evenly.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently and just until combined, avoiding overmixing to keep the muffins tender and light.
- Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the batter, ensuring they are evenly distributed without breaking them up.
- Fill Muffin Tins: Using a portion scoop or spoon, fill each prepared muffin well approximately two-thirds full with batter. If using two tins, fill all 16 wells. If only one tin is used, cover the remaining batter and set aside to bake after the first batch. Optionally, sprinkle coarse sugar over the filled muffin wells for added crunch and sweetness.
- Bake Initial Blast: Bake the muffins at 425°F (220°C) for 5 minutes to give an initial rise and set the tops. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: After baking, let the muffins cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely. If you have batter left for a second batch, repeat the baking process. Serve the muffins warm or at room temperature and enjoy!
Notes
- Using room temperature eggs and buttermilk helps to create a smoother batter and more even rise.
- Do not overmix the batter once wet ingredients are added to avoid dense muffins.
- Coarse sugar sprinkled on top is optional but adds a nice texture and sweetness.
- Leftover muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- To make buttermilk if you don’t have any, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let sit for 5 minutes.
