Chocolate Chip Muffins Recipe
These chocolate chip muffins are tender and moist, and come equipped with TALL bakery style tops! They come together in a flash and are super easy to make!
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Servings: 12 muffins
Ingredients
- 2 & 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar, light or dark * see notes
- 1/2 cup (1 stick / 115g) unsalted butter, melted and slightly cooled
- 1 cup (240mL) buttermilk ** see notes
- 1 & 1/2 teaspoons pure vanilla extract
- 1 cup (8 ounces / 170g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 400°F. Line a 12 count muffin pan with paper liners, and set aside.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt to combine. Set aside while you work on the wet ingredients.
- In a separate large bowl, combine eggs, granulated sugar, brown sugar, butter, buttermilk, and vanilla. Whisk together until the eggs are broken up and all the ingredients are well combined.
- Add your dry ingredients into your wet mix. Gently mix everything together until you no longer see any dry portions of flour (the batter is supposed to be lumpy!). Take care not to over mix! Fold your chocolate chips (or chocolate chunks) into the batter.
- Evenly divide your muffin batter into the 12 muffin cups, filling each cup to the top. Bake your muffins for 10 minutes at 400°F. Reduce oven temperature to 375°F and bake the muffins for an additional 8 to 10 minutes, or until a skewer inserted into the center of a muffin comes out clean and the tops are a light golden brown.
- Cool slightly before serving. Chocolate chip muffins are best enjoyed fresh and warm!
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Notes
* Both light or dark brown sugar work well in this recipe. If you don't have either one on hand, feel free to substitute regular granulated sugar! The brown sugar just helps add extra moisture and flavor. But granulated sugar does just as well in a pinch.
** If you don't have buttermilk, you can use an equal amount of regular milk instead. You can also easily make your own buttermilk at home with regular milk and acid. Buttermilk will yield a more fluffy and tender muffin!
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