Chocolate Chip Muffins are easy to make, amazingly delicious, and will be a family favorite for breakfast or a light snack!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Do you enjoy a great tasting treat for breakfast or a snack?  If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins, bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on.

I found the recipe on Pinterest and whipped up a batch for our family several weeks ago. WOW!!! They are wonderful, and were difficult to stay out of!  The recipe made 12 standard sized muffins, which were packed with chocolate chips and were NOT dry!  Absolutely DELICIOUS! As an added bonus… they are super easy to make, too! Here’s how:

How To Make Chocolate Chip Muffins

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add the buttermilk, and stir until combined.

Whisking eggs and butter together

Yellow muffin batter in clear mixing bowl with whisk

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl.  Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix.

Whisk with flour in metal bowl

Yellow egg mixture added to flour in bowl

About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (trust me-this will help the muffins to rise higher).

While batter is “resting”, preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has “rested”,  fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Muffin batter with chocolate chips in clear mixing bowl

12 chocolate chip muffins in muffin pan

Bake The Chocolate Chip Muffins

Sprinkle the top of each muffin with coarse granulated sugar.  Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes.

Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

Baked muffins cooling on wire rack

12 muffins on white serving tray with blue background

And that’s how easy it is to make these wonderful treats!  Don’t they LOOK good?  Each muffin rose well above the top of the paper liner!  And just look at all those mini chocolate chips inside… YUM!

One muffin held in hand over other muffins

One muffin cut in half on a small plate

These chocolate chip muffins tasted FANTASTIC!  We loved them! I sent some of them home with one of our sons, and he loved them, too!

I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. Some of our favorite muffins include:

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Chocolate Chip Muffins / The Grateful Girl Cooks!

Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/

Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Category: Breakfast
Cuisine: American
Keyword: chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (melted, cooled to room temp.)
  • 1/4 cup vegetable (or canola) oil
  • 1 cup granulated sugar
  • 1 large egg (at room temp. is best)
  • 1 egg white
  • teaspoons vanilla extract
  • 1/2 cup buttermilk (see NOTES for substitute)
  • cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini-chips!)
  • 1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)
Instructions
  1. In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
  2. Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
  3. While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
  4. Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!
Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.
!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.

Nutrition Facts
Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 163mg7%
Potassium 117mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 380IU8%
Vitamin C 0.5mg1%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Chocolate Chip Muffins

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