Get ready to toss those boxes of muffin mix, these homemade chocolate chip muffins are moist and tender, loaded with plenty of gooey chocolate, and so simple to make!
Course: Breakfast, Dessert
Keyword: chocolate chip muffin, muffin recipe
Servings: 15muffins (approximately)
Author: The Chunky Chef
2eggsat room temperature
1/4cupmelted butterslightly cooled
1 1/2cupssemi-sweet chocolate chips
coarse white sugarfor topping (optional)
Preheat oven to 425 degrees F. Line a muffin pan with muffin liners, or spray pan with cooking spray, and set aside.
WHISK DRY INGREDIENTS
Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a mixing bowl. Whisk to combine.
WHISK WET INGREDIENTS
To another mixing bowl, add eggs, granulated, and brown sugar. Whisk to combine well.
Whisk in buttermilk, sour cream, melted butter, oil and vanilla extract until mixture is pale.
COMBINE WET AND DRY INGREDIENTS
Gently fold the dry ingredients into the wet and mix together gently using a wooden spoon or rubber spatula. Stir until JUST combined and no flour streaks remain.
STIR IN CHOCOLATE CHIPS
Stir in chocolate chips. Batter will be thick and have some lumps.
Spoon batter into prepared muffin pan, filling the cups all the way up to the top. Sprinkle tops with a bit of coarse sugar, if using.
Bake at 425°F for 5 minutes, then leave the pan in the oven and reduce oven temperature to 375°F. Continue to bake another 13 minutes, until a toothpick inserted in the center comes out clean, or with a few moist crumbs (plus possible melted chocolate).
Let cool in the pan for 5 minutes, then remove to a wire cooling rack.
For the original recipe, omit the baking soda, sour cream, melted butter and coarse sugar. Mix and bake as directed.