Moist Chocolate Chip Muffin Recipe
Moist and fluffy bakery-style chocolate chip muffins can be made in a flash and enjoyed all week long without drying out.
Servings: 12 muffins
Calories: 310kcal
Equipment
- Mixer (stand or handheld)
Ingredients
- 4 ounces unsalted butter (½ cup) softened
- 3 ounces granulated sugar (½ cup)
- 1.5 ounces brown sugar (¼ cup)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 10 ounces cake flour (2 cups)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces buttermilk (1 cup) room temperature
- 7 ounces mini chocolate chips
- 3 Tablespoons sanding sugar (optional for sprinkling on top)
Instructions
- IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
- Preheat your oven to 400ºF - Line a muffin tin with paper liners.
- Sift together your flour, baking powder and salt. Set aside.
- Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
- Add in your egg and vanilla. Continue creaming until pale in color
- While mixing on low, add in ⅓ of your flour mixture, then ⅓ of your buttermilk. Repeat two more times until just combined. Do not overmix.
- Fold in the mini chocolate chips
- Fill your liners all the way to the top with muffin batter. Top with more chips if desired and sparkling sugar.
- Bake for 15-20 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the center of the muffin.
- Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.
Notes
Ingredient notes
- Cake flour is the key to the tender crumb. If substituting, use 9 ounces all-purpose flour plus 1 ounce cornstarch sifted together. The muffins will be slightly firmer.
- Real buttermilk is best. Substitutes: 8 ounces whole milk plus 1 tablespoon white vinegar (let stand 5 minutes), or 1 cup full-fat sour cream or Greek yogurt as a straight swap.
- Mini chocolate chips suspend evenly. Regular-size chips will sink. If using regular, toss in a teaspoon of flour before folding in.
- High altitude: reduce baking powder by about 25 percent and increase buttermilk by 1 to 2 tablespoons.
- Jumbo muffin pan: 6 muffins, bake at 400º F for 25 to 28 minutes.
- Mini muffin pan: 24 muffins, bake at 400º F for 10 to 12 minutes.
- Room temperature: airtight container, 3 to 4 days. Flavor improves on day two. A paper towel placed inside the container absorbs excess moisture and keeps the domes from getting sticky. This slows staling because muffins lose moisture faster than cake due to their lower fat-to-flour ratio.
- Freezer: zip-top bag, up to 3 months. Thaw at room temp or microwave 20 to 30 seconds.
- Warmed for 10 seconds in the microwave with a smear of softened butter.
- Split, toasted, and topped with a drizzle of honey.
- Crumbled over Greek yogurt with fresh berries for a quick parfait.
- Do not underfill the liners. Tall bakery domes need batter all the way to the top.
- Do not overmix once the flour goes in. Stop the second the streaks disappear.
- Do not open the oven door during the first 10 minutes. The dome will collapse.
- Do not use regular-size chocolate chips. They sink. Use mini chips tossed in flour.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 235mg | Potassium: 163mg | Fiber: 1g | Sugar: 23g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
