Chocolate Chip Muffins Recipe -

Chocolate Chip Muffins on a round wire rack.

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Chocolate Chip Muffins Recipe

These fresh-from-the-oven, bakery-style chocolate chip muffins are so soft and fluffy! Easy to make with simple pantry ingredients, they are just irresistible!

Prep Time15

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 375kcal

Author: Natasha Minocha

Ingredients

1 1/4 cup Milk
1 tbsp Vinegar I used white vinegar
2 1/2 cup All-purpose flour
1 tbsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
1/2 cup + 2 tbsp Sugar
1/2 cup Oil I used Canola oil
1.5 tsp Vanilla extract
1 1/2 cup Chocolate chips
1 tsp All-purpose flour

US Customary - Metric

Instructions

Preheat the oven to 220 C / 425 F. Line your muffin tray cavities with paper liners.
Make the buttermilk - Combine milk and white vinegar in a bowl. Set aside for 5 minutes.
You can also use store-bought buttermilk.
1 1/4 cup Milk, 1 tbsp Vinegar
Sift the flour, baking powder, baking soda, and salt in a large bowl.
2 1/2 cup All-purpose flour, 1 tbsp Baking powder, 1 tsp Baking soda, 1/4 tsp Salt
Whisk the buttermilk, oil, sugar, and vanilla extract in a separate bowl.
1/2 cup + 2 tbsp Sugar1/2 cup + 2 tbsp Sugar, 1/2 cup Oil, 1.5 tsp Vanilla extract
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Toss the chocolate chips with 1 teaspoon of flour and fold them into the batter.
1 1/2 cup Chocolate chips, 1 tsp All-purpose flour
Divide the batter into the 12 muffin cavities and bake at 220 C / 425 F for 5 minutes.
Then reduce the temperature to 190 C / 375 F for 12-15 minutes or until a skewer inserted in the center comes out clean.
Let cool in the pan for a few minutes before turning them out on a cooling rack.
Serve warm. Enjoy!

Video

Notes

Don't overmix the batter for the most tender, moist, and best chocolate chip muffins.
Toss the moist chocolate chips in flour before adding them to the batter so they don’t sink to the bottom and remain evenly distributed throughout.
Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter to help get tall muffins!
Don't overbake the eggless chocolate chip muffins. This will dry them out.
This recipe yields 12 regular-sized or 6 jumbo chocolate chip muffins.

Nutrition