Soft, tender, bakery-style chocolate chip muffins with crackly, crispy, sugary tops! Enjoy for breakfast, dessert, or a sweet snack!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: American
Keyword: chocolate chip, muffins
Servings: 12muffins
Calories: 346kcal
Prevent your screen from going dark
Ingredients
2 1/4cupsall-purpose flour,spooned and leveled
1cupgranulated sugar
2teaspoonsbaking powder
1/2teaspoonsalt
1/2cupunsalted butter,melted and cooled to room temperature
3/4cupbuttermilkat room temperature
1/3cupplain Greek yogurt,at room temperature (can use sour cream)
2large eggs,at room temperature
2tablespoonsvegetable oil,(can use canola, avocado, or melted coconut oil)
2teaspoonspure vanilla extract
1cupmini chocolate chips, plus 3 tablespoons,divided
2tablespoonsturbinado sugar,for sprinkling on top
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
Gently fold in 1 cup of the mini chocolate chips. Again, don’t over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of chocolate chips and turbinado sugar.
Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!