Description
These jumbo, fluffy muffins have a golden domed top, a rich vanilla flavor, and plenty of melty chocolate chips in every bite!
Ingredients
Units
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk (or whole milk + 1 tbsp lemon juice)
Add-Ins:
- 1 1/4 cups semi-sweet chocolate chips (plus extra for topping
Instructions
- Preheat Oven – Set oven to 425°F (220°C). Line a muffin tin with paper liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients – In a separate large bowl, whisk melted butter, oil, sugar, eggs, and vanilla until smooth. Stir in buttermilk.
- Combine – Gently fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix! Fold in chocolate chips.
- Fill Muffin Cups – Fill each muffin cup to the top with batter. Sprinkle extra chocolate chips on top.
- Bake – Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15-18 minutes, until golden and a toothpick comes out with a few moist crumbs.
- Cool & Serve – Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or store for later!
Notes
For taller muffins: The high initial baking temperature helps create a domed top!
Storage: Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.
Make it extra chocolatey: Add a mix of milk and dark chocolate chips.