Best Chocolate Chip Muffin
A perfect sweet muffin base that's super quick to mix! This is moist and fluffy, with a beautiful dome like the muffins you get from bakeries and cafes. I load this up with chocolate chips but feel free to substitute with your favourite berries, nuts or dried fruit. Don't worry if you don't have BUTTERMILK - use the substitute in Note 1. KEY TIP: Do not over mix the batter, it is the key culprit for hard muffins. A few flour lump remaining is absolutely fine. UPDATE 14 Oct 2016: This recipe was originally made with just butter. However, I found that by swapping out half the butter with oil, you get a slightly more moist muffin while still having the benefit of the flavour that the butter provides.
Ingredients
Dry Ingredients
- 2 1/2 cups / 375g plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup / 220g white sugar (Note 1)
- 1/4 tsp salt
Wet Ingredients
- 1 cup / 250ml buttermilk (Note 2)
- 1/4 cup / 60g unsalted butter, melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
Chocolate Chips
- 1 3/4 cups / 300g chocolate chips (US: semi-sweet)
Instructions
- Preheat oven to 200C/390F (all ovens) (Note 6). Line a 12 hole muffin tin with paper patties.
- Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Stir through chocolate chips.
- In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
- Divide batter between paper cases. Top with remaining 1/4 cup chocolate chips.
- Bake for 5 minutes, then turn down to 180C/350F (fan forced/convection) and bake for a further 15 minutes, or until a skewer inserted into the muffin comes out clean.
- Remove muffins from the muffin tin immediately onto a cooling rack.
- Serve warm or at room temperature (warm is extra yum!)
Notes
- Granulated / ordinary table sugar used for coffee etc is fine for this recipe. Super fine / caster sugar also works just fine.
- Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds.
- Muffins are always best on the day, but this keeps for 3 days in a super airtight container. I always prefer to reheat the muffins in the microwave - just for 20 seconds or so. Makes a world of difference!
- Fantastic to freeze. Just wrap so they're airtight, freeze then defrost to room temperature before consuming.
- Slightly adapted from this brilliant Bakery Style Chocolate Chip Muffins recipe by Little Sweet Baker. This recipe is BETTER than Ina Gartens, I've tried both!
- UPDATE: For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results, except the bake time just differs by a few minutes. So the recipe has been updated for these new instructions!
- Nutrition is per muffin.
Nutrition Information
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 340
% Daily Value*
| Serving | 97g | |
| Calories | 340cal | 17% |
| Carbohydrates | 44.8g | 15% |
| Protein | 5.3g | 11% |
| Fat | 16.1g | 25% |
| Saturated Fat | 10.3g | 52% |
| Polyunsaturated Fat | 5.8g | 34% |
| Cholesterol | 58mg | 19% |
| Sodium | 263mg | 11% |
| Fiber | 1.3g | 5% |
| Sugar | 30.4g | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.