better than bakery chocolate chip muffins
The best coffee snack or lunchbox sweet treat, loaded with both mini and regular chocolate chips. What's not to love?
Ingredients
- 1/2 cup vegetable oil
- 1 cup white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup buttermilk, at room temperature
- 1 1/2 cups mini or regular dark chocolate chips (or a mix of both!)
Instructions
- Preheat oven to 425 degrees. Line a 12 cup muffin tin (plus 4-6 slots of a second tin) with liners, or grease well with butter.
- Beat together the oil and sugar until smooth, about 2-3 minutes. Whip in the eggs, one at a time, then add the vanilla and yogurt until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and, with the mixer running, slowly stream in the buttermilk until just combined. Gently fold in the chocolate chips with a spatula. Do not over mix.
- Let the batter sit at room temperature for 15 minutes. This helps the leaveners work to create those lifted muffin tops.
- After 15 minutes, carefully scoop the batter into each muffin tin, filling 3/4 of the way full. You may get anywhere from 14-16 muffins.
- Bake the muffins for 5 minutes. Then reduce the temperature to 375 and continue baking for 15-20 minutes longer until an inserted toothpick emerges clean. Let cool in the tins for 5 minutes, then move to a wire rack to continue cooling. Highly recommend enjoying a warm muffin! Or, store cooled muffins in a covered container for up to 5 days.