Chocolate Chip Muffins

A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning! Enjoy these fabulous muffins with your morning coffee and/or as an afternoon snack. They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops.

Ingredients

• 3 cups (375g) all-purpose flour (spoon & leveled)

• 3 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/3 cup (80g) unsalted butter, melted and slightly cooled

• 1/3 cup (80ml) vegetable oil

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 1/3 cup (80g) yogurt, at room temperature

• 1 cup (240ml) milk, at room temperature*

• 1 teaspoon pure vanilla extract

• 1 and 1/2 cups (270g) semi-sweet chocolate chips

Directions

1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or line with muffin liners. Set aside.

2. Whisk the flour, baking powder, baking soda and salt together in a large bowl. Set aside.

3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the yogurt, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid over mixing. The batter will be thick. Fold in the chocolate chips.

4. Divide batter between each muffin cup, filling all the way to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

5. Allow to cool for 10 minutes in pan before serving.

6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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