Chocolate Chip Muffins
Delicious bakery-style chocolate chip muffins that are soft, fluffy, and perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
Wet Ingredients
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 0.5 cup granulated sugar
- 0.5 cup packed light brown sugar
- 0.5 cup unsalted butter (melted and slightly cooled)
- 1.5 tsp real vanilla extract
Add-ins
- 1 cup semi-sweet mini chocolate chips (reserve 2 Tbsp to sprinkle on tops)
- 0.5 Tbsp coarse sugar (optional for sprinkling)
Instructions
Preparation
- Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the buttermilk, eggs, granulated sugar, brown sugar, melted butter, and vanilla. Whisk until everything is well mixed.
- Add the dry ingredients to the wet ingredients. Whisk gently until you no longer see dry flour. The batter should be lumpy.
- Add the chocolate chips to your batter, saving 2 tablespoons for the tops. Fold them in gently until just combined.
- Divide the batter evenly into the muffin pan, filling each cup to the top. Sprinkle the reserved chocolate chips and the coarse sugar on top for added crunch.
Baking
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15-17 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. To retain freshness, reheat in the microwave or oven when ready to enjoy.