Chocolate Chip Muffins Recipe
Chocolate Chip Muffins Recipe
This Chocolate Chip Muffins Recipe folds floured semisweet chips into a buttermilk batter made with oil and melted butter, then rests it for 20 minutes before baking. A hot 425°F start lifts the batter into tall, golden domes, and a lower finish bakes the crumb soft and moist. Topped with coarse sugar, these homemade chocolate chip muffins are perfect for breakfast, brunch, and lunch boxes.
Ingredients
Equipment
Method
- Line the tin, then whisk the flour, baking powder, baking soda, and salt in a large bowl until evenly combined. The mixture should look pale and fluffy with no clumps.
- Whisk the eggs, both sugars, oil, and melted butter in a second bowl for 1 minute, until thick and glossy. Whisk in the buttermilk and vanilla until smooth.
- Pour the wet mixture into the dry and fold with a spatula for 12 to 15 strokes, until a few small streaks of flour remain.
- Toss 1 1/4 cups of the chocolate chips with 1 tablespoon of flour, then fold them in. Rest the batter for 20 minutes, until it looks thick and puffed with small bubbles on the surface, and preheat the oven to 425°F (220°C) during the last 15 minutes.
- Scoop the batter into the liners, filling each to the very top, then press the remaining 1/4 cup of chips on top and sprinkle with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce the oven to 350°F (175°C) without opening the door, and bake 15 to 18 minutes more. The muffins are done when the domes are deep golden and a toothpick comes out clean, with perhaps a smear of melted chocolate.
- Rest the muffins in the tin for 5 minutes, then move them to a wire rack for 10 minutes. They should feel warm, not hot, when you bite in.
Fold only until a few streaks remain and start the oven at 425°F; overmixing makes the muffins tough, and a cool oven makes them flat.
Notes
- Toss the chips in flour so they stay suspended.
- Fill the cups right to the top for tall domes.
- Rest the batter for 20 minutes for the best rise.