Chocolate Chip Muffins

After posting all different types of muffin recipes for the past 17 weeks straight I figured it was time to go back to basics and just make a classic chocolate chip muffin. 

I wanted a muffin that had good height, a golden crisp top, tender crumb, not too sweet, and bursting with chocolate chips! 

In high school, there was a Dunkin Donuts not far from my school and we would go there a bit too often. I remember the chocolate chip muffin there had a sugary topping that gave it an amazing glistening crunch. I don't think I've had one of those muffins since high school which was quite a few years ago, but that muffin top is something I remember. 

This batter is really simple it is flavored with a good amount of vanilla extract and a pinch of cinnamon which enhances the chocolate flavor. 

This recipe uses buttermilk which adds to the flavor and more importantly the texture of the muffin. If you want to make them dairy-free, no problem! Just mix some acid in the form of lemon juice or white vinegar to the dairy-free milk of your choice let it stand for 5 minutes and you're good to go. 

Chocolate Chip Muffins 

2 1/2 cups flour 

1 Tbs baking powder

1/2 tsp baking soda

3/4 tsp salt 

1/4 tsp cinnamon 

1 cup buttermilk*

1/4 cup oil 

2 eggs 

2 tsp vanilla extract

1/2 cup sugar + 2 Tbs for sprinkling on top 

1 cup chocolate chips + 2 Tbs for sprinkling on top

*1 cup milk or dairy-free milk of your choice + 1 Tbs lemon juice or white vinegar

Preheat your oven to 400°F/200°C 

Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners. When I make a muffin without a crumb topping I just spray the pans to pop the muffins right out because there's no issue of losing some crumb topping. 

In a large bowl mix together the flour, baking powder, baking soda, salt, and cinnamon. 

In a liquid measuring cup mix together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the chocolate chips. 

Scoop the batter into the prepared muffin tin and sprinkle the tops with the chocolate chips gently pressing them into the top of the muffin batter and sprinkle with a little bit of sugar. 

Bake for 15-18 minutes 

Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. 

Yield: 12 standard-size muffins