Chocolate Chip Muffins Recipe

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: muffins

Calories: 332kcal

Author: Becky Hardin

Homemade Chocolate Chip Muffins are fluffy, sweet, and have the perfect amount of chocolatey flavor in each bite! They're made from scratch but that doesn't mean this recipe is hard - in fact, the prep time is just 10 minutes. You're going to love these quick and easy homemade muffins!

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Equipment

Ingredients

3 cups all-purpose flour 360 grams
1 tablespoon baking powder 12 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
¼ cup vegetable oil 50 grams
1 cup granulated sugar 200 grams
2 large eggs 100 grams, room temperature
1 cup buttermilk 227 grams, room temperature (see note)
2 teaspoons pure vanilla extract 8 grams
1½ cups semisweet chocolate chips 255 grams
Coarse sugar optional, for garnish

Instructions

Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. If you have 2 muffin tins, prepare 4 muffin wells of a second tin. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In another bowl, whisk the melted butter, oil, sugar, and eggs together. Add the buttermilk and vanilla and whisk well.
½ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 2 teaspoons pure vanilla extract
Pour the wet ingredients to the dry ingredients and mix just until combined.
Gently fold the chocolate chips into the batter.
1½ cups semisweet chocolate chips
Use a portion scoop to fill each muffin well with batter, about ⅔ full. If you are using 2 muffin tins, fill all 16 muffin wells with batter. If you are using 1 muffin tin, cover the bowl of remaining batter and set aside. Sprinkle the muffins with coarse sugar, if desired.
Coarse sugar
Bake at 425°F for 5 minutes. Keep the muffins in the oven and reduce oven temperature to 350°F. Continue to bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Bake the remaining muffins, serve, and enjoy.

Video

Notes

Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
Do not over-mix the muffin batter!
I use semisweet chocolate chips, but you can swap them for milk or dark chocolate chips.
Always use the toothpick test to make sure your muffins are fully baked.
Make sure you measure every ingredient perfectly! Baking is a science, so you don't want to throw anything off.
You can skip the coarse sugar garnish, but it's a great final touch that adds a little crunch and sweetness.
Nutritional information does not include optional ingredients.

Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition