Description
This Best Chocolate Chip Muffin Recipe delivers soft, moist muffins bursting with semi-sweet chocolate chips throughout. Perfectly balanced with buttermilk for tenderness and a blend of melted butter and oil for rich flavor, these bakery-style muffins are easy to prepare and bake to golden perfection. Whether served warm or at room temperature, they are an irresistible treat for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups / 375g plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup / 220g white sugar
- 1/4 tsp salt
Wet Ingredients:
- 1 cup / 250ml buttermilk
- 1/4 cup / 60g unsalted butter, melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
Chocolate Chips:
- 1 3/4 cups / 300g semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) for all types of ovens. Line a 12-hole muffin tin with paper muffin cases to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, sugar, and salt until well combined. Then, stir in the chocolate chips ensuring they are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted unsalted butter, vegetable oil, lightly whisked eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until just combined, being careful not to overmix—stir no more than eight times. It’s okay if the batter remains slightly lumpy.
- Fill Muffin Cases: Evenly divide the batter among the paper muffin cases in the tin. Top each muffin with the remaining 1/4 cup of chocolate chips for an extra chocolatey finish.
- Bake Muffins: Place the muffin tin in the oven and bake at 200°C (390°F) for 5 minutes. Then reduce the temperature to 180°C (350°F) for fan forced or convection ovens and continue baking for an additional 15 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins immediately from the tin after baking and transfer them to a cooling rack. This prevents overcooking and helps maintain their soft texture.
- Serve: Enjoy the muffins warm for extra indulgence, or allow them to cool to room temperature. Both ways taste delicious!
Notes
- Granulated sugar works perfectly in this recipe, but superfine or caster sugar can be used as an alternative.
- To substitute buttermilk, mix 1 cup of whole milk at room temperature with 1 teaspoon of white vinegar. Allow it to curdle for 5 minutes before using. If milk is cold, heat for 30 seconds in the microwave first.
- These muffins are best eaten on the day they are baked but can be stored in an airtight container for up to 3 days. Reheat briefly in the microwave for a freshly baked taste.
- Muffins freeze well. Wrap them airtight, freeze, and defrost to room temperature before serving.
- This recipe is a slightly adapted version of a popular Bakery Style Chocolate Chip Muffins recipe by Little Sweet Baker, and many find it even better than Ina Garten’s version.
- The baking temperature is optimized across oven types, with initial high heat to set the muffins followed by lower heat to finish baking for optimal texture.
- Nutrition facts refer to one muffin serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 19 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
