The BEST Chocolate Chip Muffins {Fluffy & Decadent}
Fluffy. Sweet. Decadent. Not your average muffin. These Chocolate Chip Muffins are simple to make, packed with chocolate chips, and are sure to add comfort to your day!
Equipment
Ingredients
- 1/4 cup Vegetable Oil any light vegetable oil - such as canola oil
- 1/4 cup Unsalted Butter melted
- 3/4 cups Granulated Sugar
- 2 Eggs large, room temperature
- 1/3 cup Milk Any dairy or non-dairy milk. I typically use 2% m.f. or higher.
- 1/3 cup Yogurt Plain or Greek yogurt
- 1 tsp Vanilla Extract or vanilla bean paste
- 2 cups All-purpose Flour measured by scooping into cup and levelling the top with a knife
- 1 tbsp Baking Powder
- 1/2 tsp Salt flaked or fine salt
- 1 cup Mini Chocolate Chips + 1 tsp flour (see "optional additions" below)
Optional Additions
- 1 tsp Flour to prevent chocolate chips from sinking in the batter
- 3 tbsp Coarse Sugar or additional fine sugar for topping
- 2 tbsp Mini chocolate chips for topping!
Instructions
- Preheat oven to 425°F (400F for convection oven). Prepare 1-2 muffin/cupcake tins with a total of 12 paper liners (note: I recommend placing 6 muffin liners in each tray, spaced out to allow the best heat distribution during baking)
- In a large bowl, mix together sugar, butter, and oil. Add eggs and mix again. Finally, add milk, yogurt, and vanilla. Mix once more. This is your wet mixture.
- To your small bowl with flour, add baking powder, and salt. Whisk to quickly mix and aerate. Add your flour mixture to your large bowl (containing the wet mixture). Gently mix together (note: mix until just combined to not over mix mixture).
- Combine mini chocolate chips with reserved teaspoon of flour until evenly coated. Add chocolate chips to batter and mix until speckled with chocolate chips.
- Fill muffin liners with ~ ¼ cup of batter and sprinkle muffin tops with additional mini chocolate chips and/or sugar (note: this recipe makes 12 large muffins so feel free to divide the batter into 12 to use up everything).
- Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another ~10 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached.
- Cool for 10 minutes in the muffin tins then let cool completely on wire rack.
- Enjoy!
Video
Notes
Sofia’s Tips:
- To allow more space for muffins to rise – use two cupcake/muffin tins instead of one - spacing out muffin liners so that only six are used in each tray)
- Pro tip: Have your flour pre-measured in a small bowl with room for baking powder and salt to whisk together before combining!
- These muffins can be frozen in an air-tight freezer bag for up to 2 months! Simply defrost at room temperature, warm in the oven, and enjoy!
Tried this recipe?Let us know how it was!