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
- 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.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Whisk them until they are well combined.
- In a separate bowl, mix the wet ingredients. Whisk the melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until they are fully blended.
- 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.
- 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.
- 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.
- 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.
- 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