MOIST Chocolate Chip Muffins
These moist chocolate chip muffins are soft, fluffy, and packed with rich, melty chocolate in every bite. Perfect for a cozy breakfast or a sweet snack, they come together easily with simple ingredients!
Equipment
- Saucepan or Microwave-Safe Dish
- Large Mixing Bowl
- Muffin Liners
- Hand Mixer or Whisk
- Spatula
- Muffin Tin
- Measuring Spoons
Ingredients
- ½ cup unsalted butter melted and cooled
- ⅓ cup neutral oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoon pure vanilla extract
- ¼ cup sour cream
- ¾ cup buttermilk or whole milk
- 2 ½ cup flour
- 1 box instant vanilla pudding mix 3.4 oz
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 1 ½ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 425°F. Grease standard size muffin tins and line with cupcakes liners
- Melt the butter in a small saucepan or microwave-safe bowl, stirring every 30 seconds.
- In a large mixing bowl combine sugar, oil, and melted butter, whisking until combined.
- Add eggs, vanilla, sour cream, and milk and mix well.
- Add flour, pudding mix, salt, baking soda, and baking powder. Mix with a spatula until mostly together. It will be a little lumpy, and that’s completely okay!
- Fold in the chocolate chips.
- Scoop the batter into the muffin tins, filling all the way full. Trust me!
- Bake the muffins for 7 minutes at 425°F, then turn the oven down to 350°F for 20 more minutes. Remove from the oven and allow to cool for at least 15 minutes before serving!
Notes
1. Make sure to fill the muffin tins all the way full. This will ensure tall muffin tops!
2. Don’t over mix the batter.
2. Don’t over mix the batter.