Chocolate Chip Muffins

chocolate chip muffin with paper liner pulled away from it

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4.75 from 8 votes

A bakery style chocolate chip muffin recipe that's easy to make and results in a tall, fluffy muffin!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 292kcal

Author: Heather Perine

Ingredients

2 ¼ cups (270 g) all-purpose flour *spooned and leveled
2 teaspoons cornstarch
1 cup (200 g) granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup (5 1/3 Tablespoons, 75 g) unsalted butter melted
⅓ cup (80 ml) vegetable oil (or other neutral tasting oil like canola)
½ cup + 1 tablespoon (135 ml) buttermilk
2 large eggs at room temperature
1 ½ teaspoons vanilla extract
1 cup (170 g) mini chocolate chips

Instructions

Prep oven and pan. Position a rack in the center of the oven and preheat to 425°F (218°C). Grease a muffin tin with either butter or non-stick cooking spray or line with muffin liners.
Combine dry ingredients. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt together. 2 ¼ cups (270 g) all-purpose flour 2 teaspoons cornstarch 1 cup (200 g) granulated sugar 1 tablespoon baking powder ¼ teaspoon salt
Combine the wet ingredients. Whisk the melted butter, oil, buttermilk, vanilla and eggs together in a medium bowl. ⅓ cup (5 1/3 Tablespoons, 75 g) unsalted butter ⅓ cup (80 ml) vegetable oil ½ cup + 1 tablespoon (135 ml) buttermilk 2 large eggs 1 ½ teaspoons vanilla extract
Combine wet and dry ingredients. Add the flour mixture to the oil mixture and stir together with a spatula or spoon until just combined. Do not over mix, the batter may be slightly lumpy. Fold in the chocolate chips. 1 cup (170 g) mini chocolate chips
Scoop and bake. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups. Fill the muffin cups all the way to top (even slightly mounded over). Bake for 5 minutes. Reduce the oven temperature to 350°F (180°C) and continue baking for 15 minutes more until the tops of the muffins are golden brown and toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Video

Notes

Storage: Store muffins covered at room temperature for up to 5 days.
Freezing: Freeze any leftover muffins, in a sealable plastic bag, for up to 3 months. Thaw at room temperature before serving.
Mini muffins - Instead of regular sized muffins, bake the batter in a mini muffin tray. Bake at 350F for about 15 minutes.
Gluten free flour - Swap out the regular flour with a 1:1 gluten free flour.
Unsalted Butter - I use unsalted butter but if you're using salted butter, then reduce the added salt.
Chocolate chips: I used mini chocolate chips but regular chocolate chips can also work.

Nutrition