Best Chocolate Chip Muffins
These bakery-style chocolate chip muffins are tall, moist, and loaded with chocolate chips. They have a perfect domed top with a tender, fluffy crumb.
Equipment
Ingredients
Muffin Batter
all-purpose flour (dry)
280 g
baking powder (dry)
12 g
baking soda (dry)
3 g
salt (dry)
3 g
unsalted butter (melted)
113 g
granulated sugar (dry)
150 g
brown sugar (packed)
100 g
large eggs (room_temperature)
2 piece
vanilla extract (liquid)
10 ml
buttermilk (cold)
240 ml
chocolate chips (semi-sweet)
200 g
Instructions
Preheat and prepare pan
Preheat oven to 220°C and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
Whisk together flour, baking powder, baking soda, and salt in a large bowl.
Mix wet ingredients
Whisk melted butter with both sugars until smooth, then add eggs and vanilla.
Combine wet and dry
Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing gently until just combined.
Fold in chocolate chips
Gently fold in chocolate chips, reserving a handful for topping.
Fill muffin cups
Fill muffin cups to the top with batter and sprinkle reserved chocolate chips on each muffin.
Bake the muffins
Bake at 220°C for 5 minutes, then reduce temperature to 180°C and bake for 15 more minutes until golden.
Cool muffins
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container at room temperature for up to 3 days
Notes
• For best rise, do not overmix the batter
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