Chocolate Chip Muffins Recipe
These Chocolate Chip Muffins are soft, fluffy, and filled with gooey chocolate chips. Easy to make and utterly irresistible!
Equipment
- 1 Mixing Bowl
- 1 6-count Jumbo Muffin Tin
Ingredients
- 57 gr unsalted butter melted and cooled at least 5 minutes
- 60 ml avocado oil or vegetable oil or canola oil
- 200 gr granulated sugar
- 1 egg white room temperature preferred
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred
- 220 gr all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 175 gr chocolate chips
Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together.
- Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
- 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 while your oven preheats.
- Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
- Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
- Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!