Description
Fluffy and moist bakery-style chocolate chip muffins with tall tops and lots of melty chocolate. Easy, quick, and perfect for breakfast or snacking. (Makes about 14 muffins)
Ingredients
- 380 g (2 1/2 cups) cake flour or all-purpose
- 1/2 tsp baking soda (3 g)
- 2 tsp baking powder (8 g)
- 1 pinch salt
- 80 g (1/3 cup) unsalted butter, melted and cooled
- 80 g (1/3 cup) vegetable oil
- 200 g (3/4 cup) granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 320 ml (1 1/4 cups) buttermilk or milk/yogurt/sour cream
- 150 g (3/4 cup) semi-sweet chocolate chips
Instructions
- Preheat the oven to 425°F / 220°C and line a muffin tin with paper cups.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the melted butter, oil, sugar, eggs, and vanilla for about 3 minutes until smooth.
- Add the buttermilk and mix again briefly.
- Fold in the dry ingredients and chocolate chips with a spatula without overmixing.
- Fill each muffin cup to the top and sprinkle extra chocolate chips.
- Bake 5 minutes at 425°F / 220°C, then lower to 350°F / 180°C and bake about 20 minutes more.
- Cool in the pan for a few minutes, then fully on a rack.
Notes
Storage : Keep at room temperature up to 3 days in an airtight container. Freeze up to 2 months.
Tips:
- Use a kitchen scale for accurate results.
- Keep the batter slightly lumpy for fluffy muffins.
- Fill the cups all the way to get tall bakery-style tops.
- Start baking hot to boost the rise.
- Don’t overbake or muffins will dry out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, cake, breakfast
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 344
- Sugar: 15
- Sodium: 247
- Fat: 18
- Saturated Fat: 13
- Trans Fat:
- Carbohydrates: 39
- Fiber: 2
- Protein: 6
- Cholesterol: 35