Chocolate Chip Muffin Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Arrange a rack in the center of the oven.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed and no lumps remain.

Whisk wet ingredients

In a separate medium bowl or large measuring cup, whisk the milk, egg, melted butter, vegetable oil, and vanilla extract until smooth and well combined.

Make a well and combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold the ingredients together until the flour streaks mostly disappear. Do not overmix; the batter should be slightly lumpy.

Add chocolate chips

Fold in about 3/4 of the chocolate chips, reserving the remainder to sprinkle on top. Fold gently just until evenly distributed.

Portion batter

Spoon or use a 1/4-cup scoop to divide the batter among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips over the tops of the muffins. If using, sprinkle turbinado sugar evenly over each top for a crunchy finish.

Bake

Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door and continue baking for an additional 12–15 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).

Cool

Remove the muffin tin from the oven and let the muffins cool in the tin for 5–7 minutes. Transfer the muffins to a wire rack to cool for another 10–15 minutes before serving so they set and the chocolate chips firm up slightly.

If using turbinado sugar, sprinkle it on immediately after portioning the batter and before baking so it adheres and crisps in the oven.