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Chocolate Chip Muffins Recipe

Chocolate Chip Muffins

iamwinfred
These Chocolate Chip Muffins turn a handful of pantry staples into soft, bakery-style muffins in under 40 minutes. Every bite is loaded with melty pockets of chocolate, and the tops bake up tall with just the right amount of golden color. One bowl, a whisk, and a muffin pan are all it takes to get there.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins
Calories 285 kcal

Equipment

  • 12-cup muffin pan
  • Paper muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Cookie scoop or ice cream scoop Medium size for even portioning
  • Wire cooling rack

Ingredients
  

  • 2 cups all purpose flour 250g
  • 3/4 cup granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter 115g, melted and slightly cooled
  • 1/4 cup vegetable oil 60ml
  • 3/4 cup buttermilk 180ml
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips 255g, divided

Instructions
 

  • Preheat oven to 375°F (190°C) and set a rack in the center position. Line a 12-cup muffin pan with paper liners or grease each cup well.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using until evenly combined.
  • In a separate medium bowl, whisk the eggs until lightly beaten. Add the melted butter, vegetable oil, buttermilk, and vanilla extract, whisking until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until no dry flour streaks remain. The batter should be thick and slightly lumpy.
  • Reserve about 1/4 cup of chocolate chips for topping. Fold the remaining chips into the batter with a few gentle strokes.
  • Using a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about three quarters full. Sprinkle the reserved chocolate chips over the tops.
  • Bake for 18 to 20 minutes, until the tops are golden and spring back when lightly touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Allow them to cool for at least 10 more minutes before serving.

Notes

  • Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • Use room temperature eggs and buttermilk so the melted butter does not seize into lumps.
  • Stop mixing as soon as the flour disappears into the batter to keep the muffins tender.
  • Fill the muffin cups generously for tall, bakery-style domes.
  • If the tops are browning too quickly, loosely tent the pan with foil for the last few minutes of baking.
  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to a week if your kitchen tends to run warm.
  • Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
  • Reheat in the microwave for about 15 seconds to bring back that fresh baked warmth.
  • Swap half the chocolate chips for chopped walnuts or pecans for added crunch.
  • Add a teaspoon of espresso powder to intensify the chocolate flavor.
  • For mini muffins, start checking for doneness around 10 to 12 minutes.

Nutrition

Serving: 1MuffinCalories: 285kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 45mgSodium: 210mgFiber: 1gSugar: 21g
Keyword bakery style muffins, chocolate chip breakfast, chocolate chip muffins, easy muffin recipe, one bowl muffins
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