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Basket of chocolate chip muffins.
Milisa

Chocolate Chip Muffins

Chocolate Chip Muffins are perfect for busy mornings. Bakery style muffins with a crisp outside and buttery inside loaded with chocolate chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 Muffins
Course: Muffins
Cuisine: American
Calories: 354
Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter plus more for buttering the tin
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup milk
  • 2 2/3 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups chocolate chips

Method
 

  1. Preheat oven to 425°.
  2. Line or butter a 12 cup muffin tin.
  3. Melt the butter and pour into a mixing bowl with vegetable oil, granulated sugar and brown sugar. Mix together with a wooden spoon.
  4. Stir in milk, eggs and vanilla.
  5. Add flour, baking powder, baking soda and salt. Stir just until combined, it is okay if there are a few lumps.
  6. Fold in chocolate chips.
  7. Bake for 15-17 minutes or until a toothpick inserted comes out clean.
  8. Run a sharp knife around the muffins if you are not using liners. Remove muffins to a wire rack to cool.

Notes

  • Store cooled muffins in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days.
  • Freeze baked muffins in a freezer bag in a single layer up to 3 months.
    • Variations:
  • Chips: Use any flavor of chips that you like or use mini chocolate chips.
  • Nuts: Chopped pecans or walnuts go great in these muffins.
  • Cinnamon: A teaspoon of cinnamon adds warm flavor and pairs great with the chocolate chips.