Name: Best Chocolate Chip Muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 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; 1 3/4 cups / 300g chocolate chips (US: semi-sweet)

These Chocolate Chip Muffins have a beautiful golden dome top (we all know muffin tops are the best part!) and are nice and moist inside, not dry and crumbly which is a notorious problem with muffins. No stand mixer required, you just need a wooden spoon and 10 minutes.

This muffin recipe is a great base recipe for sweet muffins. The chocolate chips can be substituted with anything you want. Blueberries, raspberries, nuts, apple – let your imagination run wild!

Muffins are one of those recipes that many people think / say are really easy to make but in actual fact, I think a lot come out quite disappointing. The biggest problem being muffins that are dry and hard. I’ve made muffins in my time that I swear were as hard as baseballs!

Over baking is one culprit for this. But the batter is also a contributor. To avoid dry muffins, some recipes make the batter by creaming butter in a stand mixer. But it’s ingrained in my mind that muffins should be a fast recipe, and creaming butter doesn’t qualify!

The other way is to make the muffins using both baking powder AND baking soda / bi carb (which is baking powder on steroids) for extra lift power, plus buttermilk for moistness and also to activate the baking soda (which requires something with acid like milk + vinegar, yoghurt, sour cream or buttermilk to activate it).

This is my chosen method that I have always used. I know there are many muffin recipes out there that do not use baking soda and/or buttermilk. But they are not as moist and fluffy as these. I have made more than my share in my lifetime in a bid to find the moistest muffin with the least ingredients possible, and concluded that it is not possible to omit these without compromising the muffin!

And the good news? You don’t have to use buttermilk. You can substitute with milk and vinegar, left to curdle. I don’t always recommend that as a substitute, but for this recipe, I can barely tell the difference. Actually, I can’t tell the difference.

I know curdled milk doesn’t look very pretty, but I wanted you to see what it looks like because this is the magic ingredient in this recipe!

My “go to” sweet muffin base recipe used to be a Ina Garten blueberry muffin recipe. It really is a wonderful moist muffin BUT the batter is slightly thinner than this one so the choc chips sink to the bottom (even when I tossed in flour which is a trick that usually works for things like berries, like what I use for my Blueberry Lemon Loaf).

So now this recipe is my base recipe, and it has never failed me. My recipe is 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!

PS I top the muffins with extra chocolate chips so they are visible when they come out of the oven. This is optional. 🙂

If you don’t use paper patties and spray the muffin tin instead, the tops will spill over and become a bit crispy, just like muffins you get from some bakeries. My personal preference is to use paper patties because clean up is easier and I think it looks prettier, but it is entirely up to you!

Happy weekend! What have you got planned? Maybe baking some MUFFINS??? 😉 – Nagi x

PS These freeze fabulously. Promise. I’ve been eating frozen ones all week!