Description
This Best Chocolate Chip Muffin recipe delivers moist, fluffy muffins loaded with melty semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, these muffins combine classic buttermilk richness with a tender crumb and crispy tops. Made from scratch with simple pantry staples and a few mixing steps, this easy bake will become a family favorite.
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 / 80ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
Topping
- 1/4 cup chocolate chips (for topping)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 200°C / 390°F for all ovens. Line a 12-hole muffin tin with paper patties to prevent sticking and make cleanup easy.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Then fold in the chocolate chips so they are evenly distributed throughout the mixture.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, melted butter, vegetable oil, lightly whisked eggs, and vanilla extract until smooth and well combined.
- Mix wet and dry: Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold together until just combined. Be careful not to overmix—stir no more than eight times—to retain a tender crumb. It’s fine if some lumps of flour remain.
- Fill muffin cups: Spoon the batter evenly into the prepared paper cases, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips on top of each muffin for an extra chocolatey finish.
- Bake in two stages: Bake the muffins initially at 200°C (390°F) for 5 minutes to help rise. Then reduce the oven temperature to 180°C (350°F) fan forced/convection and bake for an additional 15 minutes or until a skewer inserted into the center of a muffin comes out clean.
- Cool muffins: Immediately remove muffins from the tin and transfer them to a cooling rack. This prevents sogginess and helps maintain a crisp exterior.
- Serve: Enjoy your muffins warm for extra melty chocolate and delightful softness, or at room temperature as a delicious snack or breakfast treat.
Notes
- Use buttermilk for tenderness and flavor; if unavailable, use 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
- Do not overmix the batter to avoid tough muffins; some lumps are okay.
- Using semi-sweet chocolate chips balances sweetness and richness.
- Adjust bake times slightly depending on your oven performance.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For extra flavor, you can add a pinch of cinnamon or a handful of chopped nuts.
