Chocolate Chip Muffins

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If you love bakery style Chocolate Chip Muffins with a soft texture and rich chocolate flavor, this recipe is a must try. They stay moist for days and are perfect for any time of day.

Course Dessert

Cuisine American

Keyword chocolate chip muffins, muffins

Prep Time 15

Baking Time 20

Total Time 35

Servings

Calories 415kcal

Author Maike Corbett

Equipment

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup butter unsalted, melted and slightly cooled
¼ cup vegetable oil
2 large eggs room temperature
1 cup buttermilk room temperature
1 tablespoon vanilla extract
1 ½ cups mini chocolate chips
2 tablespoons coarse sugar

Instructions

Preheat the oven to 425° Fahrenheit and line a muffin tin with paper liners or lightly grease it with nonstick spray.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
In a separate bowl, whisk the melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not over mix. Fold in the mini chocolate chips, reserving a handful to sprinkle on top..
Use an ice cream scoop or spoon to fill each muffin cup all the way to the top. This is key for big, fluffy muffins.
Sprinkle the tops with extra mini chocolate chips and a generous pinch of coarse sugar for a bakery-style look.
Bake at 425° Fahrenheit for 5 minutes, then reduce the temperature to 350° Fahrenheit and bake for another 15–17 minutes until golden brown and a toothpick inserted in the center comes out clean.
Allow the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition