Moist Chocolate Chip Muffins
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Moist Chocolate Chip Muffins are soft, fluffy, moist, tender, buttery, and full of chocolate chips. They are an easy muffin recipe to whip up for breakfast, brunch, dessert, or as a snack.
Are you team chocolate or team vanilla? Wherever your loyalties lie, you get the best of both worlds with these Moist Chocolate Chip Muffins.
These muffins are made from vanilla base dough with a handful of chocolate chips through the mixture. The muffins are moist and soft, the perfect base to hold all of those yummy chocolate chips.
These muffins are easy to make and you only need one bowl to make them. The batter comes together in just minutes. More importantly, they have got that nice high dome and packed full of melted chocolate chips in every bite. They will satisfy any sweet tooth and the combo also goes over so well with kids.
My Secret Ingredients for Moist Chocolate Chip Muffins
- Vegetable oil and butter. To attain moist and flavorful muffins, we are going to use both oil and butter here. Vegetable oil contributes moistness to baked goods, but it lacks flavor since it has a neutral flavor. Meanwhile, the muffins baked with butter are richer, but they will be a bit drier than those baked with oil. So, the best solution here is to mix both butter and oil; butter for the taste and oil for the texture.
- Buttermilk. Buttermilk is naturally acidic. It reacts with leavening agents to produce lighter, fluffier textures and consistencies. If you don’t have buttermilk at home, you can use 1 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1 cup.
- Melty chocolate chips. Look at the generous amount of chocolate chips inside and out. I really love using dark or milk chocolate chips in these muffins. They ensure there’s extra chocolate in each bite with the best melty experience. For the ultimate chocolate muffin experience unlike any others, make sure to use really good chocolate. And if you are not a fan of chocolate chips, feel free to substitute them with the chopped chocolate bar of your choice.
How to Get Domed Muffins
Everyone knows that the best part of the muffin is the top, right? How many of you have bought a muffin at a bakery and just were in awe of high they rose without really spilling over? Bakery muffins have gently mounded tops, extending beyond the boundaries of their liners. This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. So, how can we make tall, round bakery-style muffins at home?
The secret is to give your muffins a boost of extra hot heat when they first go in the oven to help the outside of the muffins to set quickly while the inside of the muffins continues to rise, resulting in the muffin top/domed look. By starting them off at such a high temperature at the initial high heat of 425°F/220°C also causes the batter to create a burst of steam that lifts the batter rapidly during the first few minutes of baking. Then, to prevent the muffins from browning too fast, then you need to reduce the oven temperature to 350°F/180°C.
Pro Tips for Making This Recipe
- Don’t overmix. Overmixing will result in tough, dense, dry muffins that don’t rise above their muffin liners. Since we are already topping these muffins off with some fairly heavy chocolate chips, we don’t want to do anything to the batter to keep it from rising. Make sure not to use an electric mixer for this recipe or you have a high chance of overmixing the batter. Just use a whisk or spatula to mix everything until just well combined.
- Don’t overbake. Muffins don’t take long to bake. Don’t overbake them to prevent them from drying out.
- Cool down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing them to a wire rack. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
More Chocolate Chip Dessert Recipes
- Sour Cream Double Chocolate Muffins
- Famous Amos Style Mini Chocolate Chip Cookies
- Alton Brown’s Chewy Chocolate Chip Cookies
- Double Chocolate Butter Cookies
- Jacques Torres Chocolate Chip Cookies
Ingredients
- 1/4 cup (55 gr) unsalted butter, melted
- 1/4 cup (60 ml) vegetable oil
- 1 cup (240 ml) buttermilk
- 2 eggs
- 1 cup (200 gr) granulated sugar
- 1 tsp vanilla extract
- 2 1/2 cups (320 gr) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups (300 gr) chocolate chips, divided
Instructions
- Preheat oven to 425F/220°C. Line the muffin pan with cupcake liners.
- In a big bowl, whisk together melted butter, vegetable oil, buttermilk, eggs, granulated sugar, and vanilla extract until well combined.
- Sift in all-purpose flour, baking powder, baking soda, and salt. Whisk to combine.
- Add 1 1/2 cups (250 gr) chocolate chips and whisk to combine.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/4 cup (50 gr) chocolate chips over the muffin tops.
- Bake the muffins for 5 minutes at 425F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350F/180°C. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.
