I have been searching a long time for the perfect chocolate chip muffins. I often think, “Would I want to serve these muffins to a friend or bring them to a brunch?” Sometimes I can answer yes. Other times, my kids gobble them up anyway and I move on to a different recipe. This recipe is one of those that needed to be shared. It is the kind of chocolate chip muffin recipe that everyone needs in their arsenal. One that will sell-out at a bake sale or get rave reviews at bible study…or just you know anytime when you are craving a bakery-style chocolate chip muffin. These are a little bit dangerous because they are so good.

What makes these muffins Stand out from other muffin recipes

This muffin recipe differs from a lot of recipes because it uses both melted butter and vegetable oil which gives you the benefit of both. It uses buttermilk which makes the muffin taste light (not dense and heavy). This muffin also has a small amount of cornstarch in the batter. Cornstarch, when used in small quantities, helps “soften” the flour resulting in a very tender muffin. All of these things work together to make an absolutely knock-your-socks-off delicious chocolate chip muffin.

Just a spoonful of Sugar…

This muffin recipe calls for 1 Tablespoon of granulated sugar sprinkled on top of the muffins before baking them. You could use any type of sugar here. I chose granulated sugar for my muffins because that is what I usually have on hand. Sprinkling the sugar on top and baking it gives the muffin a crunchy, sugary crust that makes for the perfect bite of muffin.

I also love that these chocolate chip muffins do not need a liner when baking in my favorite non-stick muffin pan (affiliate link). Muffin liners are very useful when making muffins with berries, fruit that gets sticky or these cinnamon chips so the muffins don’t stick to the pan. These muffins are not overly sticky and if you have a non-stick muffin pan and you grease it with some cooking spray before putting the batter in muffin tins, you won’t need to use a muffin liner. Score!

Quick, easy and Amazing

Another thing I love about these muffins is how quickly you can make them. Then come together in about 10 minutes and only take 15 minutes to bake. You could accept an invite to someone’s house last-minute, whip these up while you’re getting ready and basically look like a rockstar in the kitchen. Or if you’re like me and need a quick after-school snack you can throw these in the oven right before the kids get off the bus and you have instant “awesome mom” status.

Amazing Chocolate Chip Muffins

Yield: 12 muffins

Time: 10 minute mix, 15 minute bake

Ingredients:

• 4 Tablespoons unsalted butter, melted
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup buttermilk, shaken
• 1 cup plus 1 Tablespoon (reserved for the top) granulated sugar 
• 1 ¾ cup all purpose flour
• 2 teaspoons baking powder
• 1 Tablespoon cornstarch
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. 
2. Melt 4 tablespoons of unsalted butter in a large liquid measuring cup (affiliate link) or small bowl. Add vegetable oil, egg, vanilla extract and buttermilk. Mix in 1 cup granulated sugar and stir to combine.
3. In a mixing bowl, whisk together the all purpose flour, baking powder, cornstarch and salt. 
4. Add the liquid ingredients to the flour mixture and stir gently a few times. Add 1 cup of chocolate chips and stir until just combined. A few streaks of flour are okay!
5. Spray a 12 cup muffin tin, (my favorite one here, affiliate link) and fill tins mostly full with batter.
6. Sprinkle the reserved 1 Tablespoon of granulated sugar on top of the muffins before baking.
7. Bake muffins for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for 10-12 more minutes. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean (there may be some melted chocolate–that’s okay). Let muffins cool and enjoy!

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