Description
These bakery-style chocolate chip muffins are soft, moist, and loaded with semi-sweet chocolate chips. Made with a combination of melted butter and vegetable oil, they offer a tender crumb and a rich, buttery flavor. Perfect for breakfast or dessert, these muffins boast a golden top sprinkled with extra chocolate chips and coarse sugar, just like your favorite bakery treats.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
Add-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled unsalted butter, vegetable oil, and granulated sugar until smooth. Then add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in Chocolate Chips: Carefully fold in the 1 1/2 cups of semi-sweet chocolate chips, distributing them evenly through the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each one to the top. Sprinkle extra chocolate chips and coarse sugar on top for that classic bakery finish.
- Bake: Place the muffin tin in the oven and bake at 425°F for 5 minutes to give the muffins a strong initial rise. Then reduce the oven temperature to 350°F and continue baking for an additional 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them hold their shape.
Notes
- For extra tall and fluffy muffins, let the batter rest in the refrigerator for 30 minutes before baking.
- You can swap semi-sweet chocolate chips with chocolate chunks or mini chips for a different texture and appearance.
- Ensure your melted butter is cooled to avoid cooking the eggs when mixed.
- Do not overmix the batter to keep muffins tender and light.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 24g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
