Classic Chocolate Chip Muffins
This recipe has everything you love in a muffin and more! These are fluffy, soft, classic chocolate chip muffins. They have sugar sprinkled on top before baking for that perfect crisp muffin top.
Ingredients
- 1/2 cup butter melted and cooled
- 2 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 cup mini chocolate chips
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup butter, 2 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cornstarch
- Toss in the mini chocolate chips and fold a few more times.1 cup mini chocolate chips
- Rest the batter for at least 15-30 minutes in your refrigerator. This is crucial for a taller, more tender, better crumb.
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle extra chocolate chips and white sugar on top (optional, but highly recommended for that crisp muffin top).
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Notes
*To create buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on your counter for a minimum of 10 minutes. Make sure it is at room temperature when adding it into your bowl.