The Chocolate Chip Muffins, an easy and super moist recipe for bakery style muffins made with dark chocolate chunks and buttermilk.
What's a muffin?
A classic American recipe of individual cupcakes baked in paper cups, a bit like cupcakes except that the muffins do not contain topping (icing on top).
Easy Chocolate Chip Muffins
Here is the basic version of muffins with chocolate chips or large pieces "chunks"of dark chocolate for a more foodie result.
For super soft and tasty muffins made with buttermilk (fermented milk) and just the right amount of unrefined sugar.
My materials and ingredients to make the muffins
- A standard cupcake or muffin pan
- Dark chocolate bar or dark chocolate chips
- Cupcakes or muffin baking cups
- Pastry Whisk
- Whole sugar or cane sugar
- Vegetable oil (grape seed oil)
- Baking soda
How to make chocolate chip muffins
- Start by preheating the oven and line a muffin pan with cupcakes baking cups.
- Then in a container, whisk together the liquid ingredients, eggs, vegetable oil, buttermilk, liquid vanilla extract.
- And in another container, mix together the dry ingredients, flour, whole sugar, salt, baking powder and baking soda.
- Then incorporate the liquid ingredients into the dry ingredients mixture while whisking until a smooth and homogeneous cake dough is obtained.
- Then incorporate the dark chocolate chips and mix for a few moments.
- Finally, pour the cake batter into the cupcake baking cups, taking care to fill them well to obtain well-filled muffins with a large ball on top.
- Bake in the oven for the time indicated and let the chocolate chip muffins cool a little before removing them from the pan.
How to store muffins
Muffins can be stored at room temperature for 5 to 7 days in a storage box with an airtight lid. But you can also place them in the freezer and keep them for up to 3 months.
How to make muffins successful
Here are my tips for making muffins at their best!
- Use ingredients at room temperature.
- Use vegetable oil instead of butter for muffins that are moist and less dry in the mouth.
- Don't use a blender or stand mixer to make the dough, use a hand whisk instead to avoid over-mixing the dough.
- The muffin dough should be firm, so if you still find it runny, add a little flour to thicken it.
- Use a mixture of baking powder and baking soda to help the muffin humps develop properly.
- Fill the baking cups to the brim to make large muffins.
- Bake the muffins in a hot oven, preheated to at least 392°F / 200°C.
- Be careful not to over-bake your muffins.
- Always use buttermilk.
How to replace buttermilk
If you don't have buttermilk, then simply take milk, add 2 tablespoons of white vinegar and let it rest for about 10 minutes.
More muffins recipes
Chocolate chip muffins
- 280 g flour
- 100 g whole sugar - cane sugar or other whole sugar
- 198 g buttermilk
- 100 g vegetable oil - grape seed oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp liquid vanilla extract
- 150 g dark chocolate or dark chocolate chips
- Preheat your oven to 392°F / 200°C and line the cavities of your muffin pan with baking cups.
- In a large bowl, whisk together the eggs, vegetable oil, sugar, vanilla and buttermilk.
- In another bowl, mix together the dry ingredients, flour, salt, baking powder and baking soda.
- Then add the dry ingredients to the liquid mixture and mix until you have a homogeneous cake dough.
- Then add the dark chocolate chips and mix gently.
- Fill the boxes well to the edges (for large muffins with a big head, otherwise ¾ for small muffins).
- Bake your muffins in the oven for about 10-12 minutes and let them cool a little before removing them from the pan.