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–+ servings

The Best Chocolate Chip Muffins

Ania
The BEST chocolate chip muffins. You'll never turn to another muffin recipe again! These are fluffy, soft, chocolate chip muffins. They have sugar sprinkled on top before baking for that perfect crisp muffin top.
5 from 1 vote

Ingredients
 
 

Instructions
 

  • Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside.
  • In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
    2 1/2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
  • In a large bowl, whisk butter, oil, egg, egg yolk, vanilla, buttermilk, and white sugar. Whisk for 2-3 minutes until well combined.
    1 cup white sugar, 1 egg, 1 egg yolk, 1/4 unsalted butter, 1/3 cup oil, 1 cup buttermilk*, 1 tbsp vanilla
  • Combine the dry and wet ingredients together. Using a spatula, mix until just completely combined.
  • Mix in the mini chocolate chips until just combined. Don't over-mix!
    3/4 cups mini chocolate chips
  • Evenly divide the batter between 12 liners, they should be almost or all the way full. Sprinkle some extra mini chocolate chips and white sugar on top.
  • Bake the muffins at 425°F for 5 minutes, then turn down to 350°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
  • These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Notes

*For the buttermilk - You can also use full fat kefir or plain yogurt. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.