Best Chocolate Chip Muffin
A perfect sweet muffin base that's super quick to mix! This is moist and fluffy, with a beautiful dome like the muffins you get from bakeries and cafes. I load this up with chocolate chips but feel free to substitute with your favourite berries, nuts or dried fruit. Don't worry if you don't have BUTTERMILK - use the substitute in Note 1. KEY TIP: Do not over mix the batter, it is the key culprit for hard muffins. A few flour lump remaining is absolutely fine. UPDATE 14 Oct 2016: This recipe was originally made with just butter. However, I found that by swapping out half the butter with oil, you get a slightly more moist muffin while still having the benefit of the flavour that the butter provides.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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)
Preheat oven to 200C/390F (all ovens) (Note 6). Line a 12 hole muffin tin with paper patties.
Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Stir through chocolate chips.
In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Divide batter between paper cases. Top with remaining 1/4 cup chocolate chips.
Bake for 5 minutes, then turn down to 180C/350F (fan forced/convection) and bake for a further 15 minutes, or until a skewer inserted into the muffin comes out clean.
Remove muffins from the muffin tin immediately onto a cooling rack.
Serve warm or at room temperature (warm is extra yum!)
1. Granulated / ordinary table sugar used for coffee etc is fine for this recipe. Super fine / caster sugar also works just fine.
2. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds.
3. Muffins are always best on the day, but this keeps for 3 days in a super airtight container. I always prefer to reheat the muffins in the microwave - just for 20 seconds or so. Makes a world of difference!
4. Fantastic to freeze. Just wrap so they're airtight, freeze then defrost to room temperature before consuming.
5. 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!
6. UPDATE: For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results, except the bake time just differs by a few minutes. So the recipe has been updated for these new instructions!
7. Nutrition is per muffin.
Serving: 97g | Calories: 340kcal | Carbohydrates: 44.8g | Protein: 5.3g | Fat: 16.1g | Saturated Fat: 10.3g | Polyunsaturated Fat: 5.8g | Cholesterol: 58mg | Sodium: 263mg | Fiber: 1.3g | Sugar: 30.4g