Chocolate Chip Muffin Recipe: Perfect Golden-Topped Treats5🧁✨

chocolate chip muffin recipe

Chocolate Chip Muffin Recipe: Irresistibly Moist & Delicious

These bakery-style chocolate chip muffins are the perfect balance of moist, tender crumb and sweet chocolate in every bite. With their tall, domed tops and golden-brown exterior, they look just as impressive as they taste.

The secret to their irresistible texture lies in the combination of butter for flavor and oil for moisture, while a touch of brown sugar adds caramel notes that complement the chocolate perfectly. These muffins rise beautifully thanks to the perfect ratio of leavening agents and a special high-temperature baking technique.

Whether enjoyed warm from the oven with melty chocolate chips or stored for a quick breakfast or snack throughout the week, these homemade chocolate chip muffins are guaranteed to satisfy your sweet cravings and impress family and friends. Far superior to store-bought versions, these muffins have that perfect homemade quality that makes them special – a crisp exterior giving way to a soft, tender center studded with chocolate chips.

Subtle notes of vanilla paired with a whisper of cinnamon complement the main flavors while allowing the chocolate and buttery base to remain the true heroes of each bite. These versatile treats are perfect for breakfast on-the-go, afternoon coffee breaks, school lunches, or as a crowd-pleasing addition to any brunch spread.

📌 Number of Servings: 12 muffins

⏳ Preparation Time: 15 minutes

🔥 Cooking Time: 20-22 minutes

🥢 Ingredients :

✅ 2 cups (250g) all-purpose flour
✅ 1 tablespoon baking powder
✅ ½ teaspoon baking soda
✅ ½ teaspoon salt
✅ ¼ teaspoon ground cinnamon (optional)
✅ ½ cup (113g) unsalted butter, melted and slightly cooled
✅ ¼ cup (60ml) vegetable oil
✅ ¾ cup (150g) granulated sugar
✅ ¼ cup (50g) light brown sugar, packed
✅ 2 large eggs, room temperature
✅ 1 cup (240ml) buttermilk, room temperature
✅ 2 teaspoons vanilla extract
✅ 1½ cups (270g) semi-sweet chocolate chips, divided
✅ Coarse sugar for topping (optional)

👨‍🍳 Instructions :

1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In a separate medium bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time to the wet ingredients, whisking well after each addition. Stir in the buttermilk and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. Do not overmix; some small lumps are fine.
6. Fold in 1¼ cups of chocolate chips, saving the remaining ¼ cup for topping.
7. Scoop the prepared batter into each muffin liner, distributing it evenly until each cup is nearly filled to the rim. Sprinkle the remaining chocolate chips and optional coarse sugar on top of each muffin.
8. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door and bake for an additional 15-17 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
9. Let the freshly baked muffins rest in the tin for 5 minutes before carefully removing and placing them on a wire cooling rack to finish cooling thoroughly.

💡 TIPS :

• For the tallest chocolate chip muffin recipe tops, start with a hot oven (425°F) then reduce the temperature after 5 minutes.
• Make sure your ingredients are at room temperature for the best texture.
• Don’t overmix the batter once you add the dry ingredients—mix just until no flour pockets remain.
• For extra flavor, try using a mix of semi-sweet and milk chocolate chips.
• Keep your delicious chocolate chip muffin recipe fresh by storing them in a sealed container on the counter for 3 days, or preserve them longer by freezing for up to 3 months.
• Tossing chocolate chips in a little flour before adding them to the batter can help prevent them from sinking.
• For a bakery-style finish, sprinkle coarse sugar on top before baking.

📊 Nutrition Information (per muffin)

• Calories: 380
• Total Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 230mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 5g

❓ Frequently Asked Questions(FAQ)_chocolate chip muffin recipe :

1. Can I use regular milk instead of buttermilk?
   Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
2. How do I store these chocolate chip muffin recipe?
   To maintain freshness, place cooled muffins in a sealed container on your countertop for enjoying within 3 days, or wrap individually and freeze for a 3-month supply of ready-to-eat treats.
3. Can I make these chocolate chip muffin recipe gluten-free?
   Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different.
4. Why did my chocolate chip muffin recipe sink in the middle?
   This usually happens when the oven temperature is too low, the muffins are underbaked, or the batter was overmixed.
5. Can I make mini muffins with this chocolate chip muffin recipe?
   Absolutely! Reduce the baking time to about 11-13 minutes total (3 minutes at high temperature, then 8-10 at the lower temperature).
6. Can I substitute oil for the butter or vice versa?
   For best flavor and texture, I recommend keeping both. However, you can use all oil if needed (the flavor will be different).
7. How full should I fill the muffin cups?
   Fill them almost to the top (about ¾ full) for the best domed muffin tops.
8. Can I add nuts to this chocolate chip muffin recipe?
   Yes! Add ½ cup of chopped walnuts or pecans along with the chocolate chips.
9. Why start with a higher oven temperature?
   The initial high heat helps create that beautiful domed top that’s characteristic of bakery-style muffins.
10. Can I make the batter ahead of time?
    It’s best to bake the batter right away, as the leavening agents activate once mixed. However, you can refrigerate the batter for up to one night if necessary.

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