Description
Bakery-style chocolate chip muffins that are moist, fluffy, and loaded with chocolate chips. Perfect for breakfast or an indulgent snack.
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, oil, and sugar until smooth.
- Add eggs one at a time, then stir in buttermilk and vanilla.
- Gradually add the wet ingredients to the dry, stirring until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide batter evenly among muffin cups, filling almost to the top. Sprinkle extra chocolate chips on top.
- Bake for 5 minutes at 425°F (220°C), then reduce oven temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Start with a high oven temperature for a domed top, then reduce heat.
- Use room-temperature ingredients for better mixing and texture.
- You can substitute sour cream for buttermilk if needed.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg