Description
These Best Chocolate Chip Muffins are soft, moist, and packed with chocolate chips for a delightful treat. Perfectly balanced with buttermilk for tenderness and topped with extra chocolate chips, they make an irresistible snack or breakfast option.
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
- 1 3/4 cups / 300g chocolate chips (semi-sweet)
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
Topping
- 1/4 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 200C/390F for all oven types. Line a 12-hole muffin tin with paper patties to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Stir through the chocolate chips evenly.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, lightly beaten eggs, and vanilla extract until fully combined.
- Combine Mixtures: Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix gently until just combined. Avoid over-mixing; it’s okay to have some lumps.
- Portion Batter: Divide the batter evenly among the paper-lined muffin cups. Sprinkle the remaining 1/4 cup of chocolate chips on top of each muffin.
- Bake Muffins: Bake at 200C/390F for 5 minutes, then reduce the oven temperature to 180C/350F (fan forced/convection) and bake for an additional 15 minutes. Check doneness by inserting a skewer; it should come out clean.
- Cool Muffins: Remove the muffins immediately from the tin and transfer them onto a cooling rack to prevent sogginess.
- Serve: Serve warm for the best flavor and texture, or at room temperature as preferred.
Notes
- Use good quality semi-sweet chocolate chips for best taste.
- Mixing the batter just until combined keeps muffins tender and light.
- Baking at a higher initial temperature helps muffins rise well, then lowering prevents over-browning.
- Removing muffins from the tin immediately prevents moisture buildup on the bottom.
- Buttermilk adds moisture and a slight tang, enhancing flavor and tenderness.
