Best Chocolate Chip Muffins
INGREDIENTS
- 4 Tablespoons unsalted butter melted and cooled at least 5 minutes (57g)
- 1/4 cup canola oil may substitute vegetable oil (60ml)
- 1 cup granulated sugar (200g)
- 1 large egg + 1 egg white room temperature preferred
- 1 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk room temperature preferred - please see note for buttermilk substitute
- 1 3/4 cup all purpose flour (220g)
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination (175g)
- 1/3 cup additional granulated sugar, coarse sugar preferred for topping (67g)
INSTRUCTIONS
- Combine butter and canola oil in a large bowl. Stir Well.
- Stir in sugar.
- Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
- Add buttermilk and stir well.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.
- Cover bowl with a dry towel and allow batter to sit 15 minutes.
- Preheat oven to 425F (218C) and line muffin tin with paper liners.
- Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).
Sprinkle tops generously with sugar and place muffin tin in preheated oven.
- Bake on 425F (218C) for 8 minutes and then reduce the oven temperature to 350F (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350F (177C).Allow to cool, and enjoy!
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Making chocolate chip muffins from scratch is a rewarding baking experience that yields soft, moist, and flavorful results. One important tip for ultimate muffin texture is not to overmix the batter. Overmixing can develop gluten resulting in dense muffins, so gently folding the dry ingredients—including the flour, baking powder, corn starch, and salt—into the wet ingredients until just combined is key. Incorporating a mix of mini and regular-sized chocolate chips distributes gooey pockets of chocolate throughout the muffin, enriching every bite. Letting the batter rest for 15 minutes before baking, as suggested, allows the starches and liquids to hydrate fully, resulting in a tender crumb. Using both melted butter and oil fixes the perfect balance for moisture and richness. The addition of buttermilk not only tenderizes but also reacts with the baking powder for optimal rise and fluffiness. The unique baking method that starts at a higher temperature (425°F) for 8 minutes before lowering to 350°F without opening the oven ensures the muffins rise rapidly with a golden top that finishes baking through without drying out. Sprinkling coarse sugar on top before baking gives a delightful crunchy texture contrast. For those without buttermilk, a simple substitute can be made by adding a teaspoon of lemon juice or vinegar to half a cup of milk and letting it sit for 5 minutes. This creates the same acidity needed for rising. Whether you use jumbo or standard muffin tins affects baking time, so monitoring the bake closely for golden tops and a toothpick test ensures perfect results. These homemade chocolate chip muffins are a perfect treat for any time of day, easy enough for novice bakers and versatile enough to tweak with nuts or different chocolate varieties. Enjoy baking and indulging in these delicious, classic chocolate chip muffins!
