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Golden-brown chocolate chip muffins topped with mini chocolate chips, served on a white plate.

Chocolate Chip Muffin

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  • Author: Ryan Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Muffins
  • Method: Oven

Description

These Chocolate Chip Muffins are incredibly moist and bakery-style perfection packed with rich chocolate flavor! You will love how soft they are and how they stay fresh for days, making them ideal for any time you crave a sweet treat!


Ingredients

  • 2 ½ cups (320 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • ½ teaspoon (3 grams) fine sea salt
  • 1 cup (200 grams) granulated sugar
  • ½ cup (120 grams) unsalted butter, melted and slightly cooled
  • ¼ cup (60 ml) vegetable oil
  • 2 large (about 100 grams) eggs, at room temperature
  • 1 cup (240 ml) buttermilk, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 ½ cups (270 grams) mini chocolate chips, divided
  • 2 tablespoons (25 grams) coarse sugar, for topping (optional)

Instructions

  1. Get the oven ready. Set the temperature to 425° Fahrenheit. Prepare a muffin tin. Line it with paper liners or lightly grease the cups with nonstick spray.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Whisk them until they are well combined.
  3. In a separate bowl, mix the wet ingredients. Whisk the melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until they are fully blended.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything with a spatula. Stop mixing as soon as they are just combined. Do not mix too much. Add most of the mini chocolate chips and fold them in. Keep a small amount of chips to sprinkle on top later.
  5. Fill each muffin cup all the way to the top. Use an ice cream scoop or a large spoon to do this. Filling them generously helps create tall, fluffy muffins.
  6. Add the finishing touches. Sprinkle the tops of the batter in each cup with the extra mini chocolate chips you set aside. Add a generous pinch of coarse sugar on top of each for that classic bakery look.
  7. Bake the muffins. Place the tin in the preheated 425° Fahrenheit oven for 5 minutes. After 5 minutes, lower the oven temperature to 350° Fahrenheit. Continue baking for another 15 to 17 minutes. The muffins are done when they are golden brown and a toothpick put into the center comes out clean.
  8. Let them cool slightly in the pan. Leave the muffins in the hot pan for 5 minutes after taking them out of the oven. Then, carefully move them from the pan to a wire rack to cool completely.

Notes

  • Storage: Store cooled muffins in an airtight container at room temperature for up to 3-4 days. They stay wonderfully moist.
  • Bakery Style: Filling the muffin cups full is key to getting tall, domed tops like those from a bakery. Don’t be shy with the batter
  • Topping: The coarse sugar sprinkled on top adds a beautiful sparkle and a slight crunch that enhances the bakery feel.

Nutrition

  • Serving Size: 1
  • Calories: 415
  • Sugar: 55g
  • Sodium: 20mg
  • Fat: 20g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 6g
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