Easy One-Bowl Chocolate Chip Muffins
User Reviews
4.8
Easy One-Bowl Chocolate Chip Muffins
Description
This muffin recipe brings together fats from neutral-flavored oil and the moisture of buttermilk to create a tender, moist crumb. The combination of granulated sugar and light brown sugar provides sweetness and subtle depth of flavor. Vanilla extract enhances the overall aroma. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt, which work together to allow a good rise and light texture.
Chocolate chips are folded into the batter before baking and can be increased or decreased according to preference. The muffins bake at 350°F in a lined muffin tin until the tops spring back or a toothpick inserted comes out clean with moist crumbs. Sprinkling coarse sugar on top before baking creates a pleasant crunch and a sparkling finish.
These muffins are straightforward to make in one bowl, minimizing cleanup. They can be eaten as a snack or breakfast treat. Variations include substituting whole wheat flour carefully or mixing butter with oil. The batter should be mixed just until combined to avoid tough muffins, and leftover batter can be baked separately if needed.
Use neutral oils like canola or vegetable to avoid altering the muffin flavor. Adjust baking time slightly depending on muffin size, and check doneness with the toothpick test. The muffins store well for a few days and can be reheated gently.
Ingredients
- ½ cup neutral-flavored oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 egg large
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour see note
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 to 1 ½ to 1 ½ cups chocolate chips
- sugar optional but delicious, coarse or raw or turbinado, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
- Add the flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top.
- Mix the batter with a rubber spatula until no dry streaks remain (don't over mix or the muffins might be dry and tough).
- Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
- Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 18-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.
Notes
- Use a neutral-flavored oil such as canola or vegetable for the best taste; melted coconut oil or half butter and half oil can also be used.
- For a denser texture, white whole wheat flour can replace all-purpose flour, or use a 50/50 mix for balance.
- Measure whole wheat flour lightly; a scale is preferred for accuracy to maintain proper texture.
- Do not over-mix the batter — mix just until no dry streaks remain to keep muffins tender.
- Optional coarse sugar topping adds a pleasant crunch and visual appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 237kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 151mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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