Description
This Best Chocolate Chip Muffin recipe delivers deliciously soft, moist muffins bursting with semi-sweet chocolate chips. Perfectly balanced with a tender crumb from buttermilk and a rich buttery-oil blend, these muffins are easy to prepare and bake to perfection. Ideal for breakfast, snacks, or dessert, they bake quickly in a standard oven and can be enjoyed warm or at room temperature.
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 (Granulated or caster sugar)
- 1/4 tsp salt
Wet Ingredients:
- 1 cup / 250ml buttermilk (or substitute: 1 cup whole milk + 1 tsp white vinegar, left to curdle)
- 1/4 cup / 60g unsalted butter, melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
Chocolate Chips:
- 1 3/4 cups / 300g semi-sweet chocolate chips (plus extra 1/4 cup for topping)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 200°C / 390°F (for all oven types). Line a 12-hole muffin tin with paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Stir in the chocolate chips to distribute them evenly through the dry mix.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Combine Batters: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the wet and dry ingredients together, mixing just until combined—try not to stir more than eight times to keep the batter light and lumpy.
- Fill Muffin Cups: Spoon the batter evenly into the paper-lined muffin cups. Sprinkle the tops with the reserved chocolate chips for an extra chocolatey finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake at 200°C (390°F) for 5 minutes. Then reduce the oven temperature to 180°C / 350°F (fan forced/convection) and continue baking for an additional 15 minutes or until a skewer inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and immediately transfer them onto a cooling rack to prevent sogginess from steam buildup in the tin.
- Serve: Enjoy the muffins warm for the best flavor and texture, or at room temperature for convenience.
Notes
- Granulated or caster sugar are both suitable; use whichever is available.
- For a buttermilk substitute, combine whole milk with white vinegar and let it curdle before using.
- Muffins taste best on the day of baking but can be stored in an airtight container for up to 3 days.
- Reheat muffins in the microwave for about 20 seconds to restore moisture and warmth.
- These muffins freeze well; wrap tightly and thaw at room temperature before eating.
- This recipe is slightly adapted from Little Sweet Baker’s Bakery Style Chocolate Chip Muffins and is considered tastier than Ina Garten’s version.
- Oven temperatures and bake times are optimized for both conventional and fan-forced ovens.
- Nutrition information is provided per muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
