Ingredients

The following ingredients have 15 Servings
  • 3 cups all-purpose flour, (spooned & leveled (375g))
  • 1 cup granulated sugar ((200g))
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 large eggs, (room temperature)
  • 1 cup buttermilk or milk, (room temperature (240ml))
  • 1/4 cup salted butter, (melted)
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • Coarse sugar, (for sprinkling)

Instruction

  • Preheat oven to 425°F. Spray a 6-cup jumbo-size muffin tray with baking spray or line with paper liners. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add chocolate chips and stir to evenly distribute.
  • In a separate bowl, combine the eggs, buttermilk, melted butter, oil, and vanilla.  Whisk well, then add to the flour mixture, stirring by hand with a wooden spoon or rubber spatula just until combined. It's okay if the batter is lumpy and thick. Do not overmix.
  • Divide the batter between the muffin cups, filling them to the top. Sprinkle with coarse sugar. Bake at 425°F for 5 minutes, then decrease the oven temperature to 350°F without opening the oven door and continue to bake for 24-26 minutes until a toothpick inserted into the center of a muffin comes out clean. Do not overbake.  
  • Cool for 5-10 minutes in the pan, then turn out onto a wire cooling rack.