Fluffy, moist chocolate chip muffins worthy of being in a bakery!
I’ve been a baking machine lately! Everything from cakes, whoopie pies (which I’m totally excited for!), MORE doughnuts (I think I’m obsessed), all the way to these chocolate chip muffins! Not only do they look like muffins you would buy in a bakery, but they taste just as amazing!
With mini chocolate chips through-out and coarse sugar on top, you’ll be just as obsessed with these muffins as I am!
Btw, I had a dream last night that I wrote a cookbook. All I can remember from the dream was that the cookbook included “college” dessert recipes. I honestly have NO idea what college desserts are, but I’ve ALWAYS wanted to write my own cookbook, so I hope the dream was a sign that I should seriously think about it!
Any of my readers write a cookbook, or are thinking about doing it someday?
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk
- 1/4 cup butter, melted and cooled slightly
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- coarse sugar, for sprinkling
- Preheat oven to 400 degrees F. Spray a regular-sized 12-ct muffin tin* with non-stick cooking spray and set aside.
- In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium mixing bowl, whisk together the buttermilk, melted butter, canola oil, eggs, and vanilla extract until well combined. Gently fold the wet ingredients into the dry ingredients using a rubber spatula just until everything is mixed together. Do not over mix. Carefully fold in the mini chocolate chips.
- Fill the prepared muffin tin with the batter, filling all the way to the top. Sprinkle the coarse sugar on top of each muffin. Bake for 25 minutes, or until the tops are lightly golden brown. Remove from oven, then let cool in the pan for 5 minutes. Then remove muffins to cool completely on a wire rack.
- Store the muffins in an airtight container at room temperature for up to 5 days. Enjoy!
*I used a regular-sized muffin tin and the muffins came out a perfect size. However, if you'd like even bigger muffins, you can use a larger tin if you'd like. Simply adjust the cooking times appropriately.
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