Chocolate Chip Muffins are easy to make, amazingly delicious, and will be a family favorite for breakfast or a light snack!
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:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
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.
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 (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.
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.
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!
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. Have a GREAT day!
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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Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!
- 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
- 1½ teaspoons vanilla extract
- 1/2 cup buttermilk (see NOTES for substitute)
- 1¾ 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)
- 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.
- 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).
- 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.
- 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!
!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.
Here’s one more to post on your Pinterest boards!
Wow, thats all i can say. These blew my socks off! Im in Australia, thanks for the awesome recipe! Husband and kids finished them off before they cooled 🙂
So glad your family enjoyed them… we sure do! Have a fantastic day.