Chocolate Chip Muffins
These chocolate chip muffins bake up soft in the middle with tall golden tops and chocolate in every bite. The batter is simple, rich, and made without a mixer, which keeps the process easy and the cleanup friendly.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1/4 cup vegetable oil or canola oil
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup whole milk at room temperature
- 1 1/4 cups semi-sweet chocolate chips
- 2 tablespoons extra chocolate chips for topping
- Optional: 1 tablespoon coarse sugar for topping
Instructions
- Preheat the oven to 425°F.
- Line a 12-cup muffin pan with paper liners, or grease each cup well.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar.
- Add eggs and vanilla, then whisk until smooth.
- Whisk in sour cream and milk until the mixture looks even.
- Add the dry ingredients to the wet ingredients.
- Use a spatula to fold the batter gently.
- Stop when a few flour streaks still remain.
- Add 1 1/4 cups chocolate chips and fold a few more times.
- Divide batter evenly among the muffin cups.
- Fill each cup almost to the top.
- Sprinkle extra chocolate chips and coarse sugar over the tops.
- Bake at 425°F for 5 minutes.
- Without opening the oven, reduce the heat to 350°F.
- Bake for 13 to 16 more minutes.
- Use a toothpick to check the centers.
- Look for moist crumbs, not wet batter.
- Avoid hitting a melted chocolate chip when checking.
- Cool in the pan for 5 minutes.
- Move the muffins to a wire rack.
- Let the muffins cool slightly before serving.