Today I’m sharing with you another one of my all-time favourite recipes. My Favourite Chocolate Chip Muffins! Again, I didn’t name these muffins the Best Chocolate Chip Muffins, because everybody has their own preferences, but these are the best muffins to me. 😉
These muffins are big, full of chocolate chips, and super moist. The buttermilk and vegetable oil used in this recipe are what makes these doughnuts so moist and soft. I prefer to use vegetable oil instead of butter in my bread and muffin recipes, it makes my baked goods moist, and I don’t have to get my mixer out. I love quick and easy recipes!
These muffins can be stored in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 3 months. Thaw overnight in the fridge.
I hope you enjoy these Chocolate Chip Muffins as much as I do. I’m sure they’ll become your favourite, too!
Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Divide the batter evenly between the 12 muffin cases, and bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
*If you can't get hold of buttermilk, simply add 1 tablespoon of vinegar or lemon juice to 1 cup (240ml) of milk, leave for 5 - 10 minutes until the mixture is curdling, stir and use.