Chocolate Chip Muffins

5 from 1 vote

Soft and moist chocolate chip muffins packed with chocolate chips and plenty of flavor. Simple and insanely delicious!

Prep Time15

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 364kcal

Author: Alison

3 cups All Purpose Flour Measured Correctly*
1 cup White Granulated Sugar
2 Tbsp Light Brown Sugar
3 tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
1 cup Buttermilk See Notes*
2 Large Eggs
¼ cup Butter Melted*
¼ cup Canola Oil or Vegetable Oil
2 tsp Vanilla Extract
1 and ¼ cups Chocolate Chips (Divided) or Mix of Chocolate Chips and Chocolate Chunks*

Preheat the oven to 390°F (200°C) and spray a muffin tray with non-stick spray. Set aside.
Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda and salt. Mix together.
Add buttermilk to a measuring jug and then add the eggs, melted butter, canola oil and vanilla extract and whisk together until mixed.
Pour this out over the dry ingredients and mix into a thick batter. Don't overmix.
Add 1 cup of chocolate chips and fold them into the batter.
Divide the batter evenly between the muffin partitions of your prepared muffin tray.
Add the remaining ¼ cup of chocolate chips directly to the tops of each muffin.
Place them into the oven and bake at 390°F for 5 minutes. Then turn the temperature down to 350°F and bake for a further 15 minutes until lightly browned on top and a toothpick inserted into one of the muffins comes out clean (melted chocolate is okay though).
Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely.

Measure the flour correctly using the spoon and level technique - spoon the flour into a measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively, weigh it on a food scale. Just click 'metric' under the ingredients list for the weight of the ingredients in grams.
Homemade buttermilk also works great in this recipe. Just add 1 Tbsp of lemon juice or distilled white vinegar to a measuring jug and then add room temperature milk up to the 1 cup (240ml) line. Let it sit for a few minutes to thicken and curdle. You can use either homemade buttermilk or real buttermilk in this recipe.
Don’t Overmix. It's really important not to overmix the batter in this recipe as we need them to get that lovely rise. If you overmix the batter it can affect how well the muffins rise. So mix it minimally until just mixed.
Bake for 5 minutes at a high temperature and then reduce it. These muffins bake at 390°F for the first five minutes and that creates a really beautiful high muffin top. Then we reduce the temperature to 350°F for the remainder of the baking time.
We used a mix of semi sweet chocolate chips and chocolate chunks (from a chopped up chocolate bar). You can use either/or, or a mix of both as we did.
Keep leftover muffins stored (covered) at room temperature for 3, though they are at their best on the day of baking.