Chocolate Chip Muffins
A bakery style chocolate chip muffin recipe that's easy to make and results in a tall, fluffy muffin!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 292kcal
- 2 1/4 cups (270 g) all-purpose flour *spooned and leveled
- 2 teaspoons cornstarch
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (5 1/3 Tablespoons, 75 g) unsalted butter melted
- 1/3 cup (80 ml) vegetable oil (or other neutral tasting oil like canola)
- 1/2 cup + 1 tablespoon (135 ml) buttermilk
- 2 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (170 g) mini chocolate chips
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.
Combine the wet ingredients. Whisk the melted butter, oil, buttermilk, vanilla and eggs together in a medium bowl.
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.
Scoop and bake. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups. 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.
- 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.
Calories: 292kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 83mg | Potassium: 154mg | Fiber: 1g | Sugar: 27g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 2mg