Chocolate Chip Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.75 out of 5 stars
(4)
Ingredients
12 muffins
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 3/4 cup buttermilk at room temperature
- 1/3 cup plain Greek yogurt, at room temperature (can use sour cream)
- 2 large eggs, at room temperature
- 2 tablespoons vegetable oil, (can use canola, avocado, or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips, plus 3 tablespoons, divided
- 2 tablespoons turbinado sugar, for sprinkling on top
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Preparation
Step 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Step 2
In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
Step 3
Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
Step 4
Gently fold in 1 cup of the mini chocolate chips. Again, don’t over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
Step 5
While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
Step 6
Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of mini chocolate chips and turbinado sugar.
Step 7
Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
Step 8
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Step 9
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Chef's notes
Make sure you all of your liquid ingredients are at room temperature.
Don’t over mix your muffin batter. It’s ok if there are a few flour streaks left. Gently fold in the mini chocolate chips.
Allow the muffin batter to rest for 30 minutes. Resting will make the muffins more moist, tender, and taller.
Fill every other muffin cup so the muffins can properly rise and dome, creating beautiful muffin tops.
Start baking the muffins at a high temperature (425 degrees F) and then reduce to 350 degrees F. The initial high temperature helps the muffins rise quickly, creating tall, domed muffins with a slightly crusty top. Reducing the temperature will ensure the muffins don’t overcook or burn. The insides will be moist, tender, and soft.
