Chocolate Chip Muffins
User Reviews
4.8
12 reviews
Excellent
Chocolate Chip Muffins
Report
Soft, tender, bakery-style chocolate chip muffins with crackly, crispy, sugary tops! Enjoy for breakfast, dessert, or a sweet snack!
Share:
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 3/4 cup buttermilk at room temperature
- 1/3 cup plain Greek yogurt, at room temperature (can use sour cream)
- 2 large eggs, at room temperature
- 2 tablespoons Vegetable oil, (can use canola, avocado, or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips, plus 3 tablespoons, divided
- 2 tablespoons turbinado sugar, for sprinkling on top
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
- Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
- Gently fold in 1 cup of the mini chocolate chips. Again, don’t over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
- While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
- Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of chocolate chips and turbinado sugar.
- Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
52mg
(17%)
Sodium
138mg
(6%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
335IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 138mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
