Moist Chocolate Chip Muffins

4.6 from 5 votes

Moist Chocolate Chip Muffins

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.

Author: Jaja Bakes

Course: DessertSnack

Cuisine: American

Servings: 16 muffins

Prep Time15

Cook Time20

Total Time35

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 425℉/220℃. 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 425℉/220℃. Then, keeping the muffins in the oven, reduce the oven temperature to 350℉/180℃. 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.

Notes

If you don't have buttermilk, you can substitute it with plain yogurt or by adding 1 tablespoon of distilled white vinegar or lemon juice to a cup of milk. Allow the milk to sit for 10 minutes to thicken.

Nutrition

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