Most days during the week the easiest breakfast for me to get on the table is a muffin and a piece of fruit (usually a banana)… but I usually buy my muffins. A few months back I bought one of those oversized muffin pans off of Amazon to make bakery-style muffins at home. These chocolate chip muffins were towards the top of my list to tackle while leaving enough chocolate chips to spare for Sunday morning chocolate chip pancakes.
Looking for more muffin recipes? Try my morning glory muffins, big cinnamon applesauce muffins, and basic vanilla muffins.
Prep Time 10 minutes
Cook Time 25 minutes
Makes 6 large muffins or 12 standard muffins
Ingredients
3 cups (375g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk*
1/3 cup vegetable oil
1/3 cup unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
3/4 cup chocolate chips + 1 tbsp all-purpose flour
Preparation
Preheat oven to 425 F, then generously grease either a jumbo 6-count muffin pan or standard 12-count muffin pan, with butter or nonstick spray or prepare with muffin liners and set aside.
Combine the flour, baking powder, salt, and cinnamon together in a large bowl, mix thoroughly with a whisk, then set aside.
In a separate bowl whisk the eggs and sugar together until combined, then add in the buttermilk, oil, melted butter, and vanilla extract. Add the wet ingredients to dry ingredients, mixing together gently with a wooden spoon to avoid overmixing. Next, in a small bowl, combine your chocolate chips with a tablespoon of flour to prevent them from sinking to the bottom. Fold the chocolate chips into the batter, then divide batter among your prepared muffin pan.
LARGE MUFFINS: Bake at 425 F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 F and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Use a toothpick to test. Allow muffins to cool for 10 minutes in the pan before removing and serving.
STANDARD MUFFINS: Bake at 425 F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 F and continue to bake for 14-15 minutes until the tops are lightly golden brown and centers are set. Use a toothpick to test. Allow muffins to cool for 10 minutes in the pan before removing and serving.
MINI MUFFINS: Bake at 350 F the entire time, 11-12 minutes.
Notes
*I keep powdered buttermilk in my fridge. Powdered buttermilk can usually be found in your baking aisle around where the cocoa powder is. For this recipe, I measured out 6 tbsp of buttermilk powder and added that to my flour mixture. Then to the wet ingredients, I added one cup of water instead of liquid buttermilk (so my liquid mixture was eggs, sugar, water, vegetable oil, melted butter, and vanilla extract).
Cover leftover chocolate chip muffins then store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze for up to 3 months. Thaw in the refrigerator or on the counter.