Chocolate Chip Muffins
Soft, buttery, fluffy muffins loaded with chocolate in every bite.
Servings: 12 muffins
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 6 tbsp buttermilk
- 6 tbsp Greek yogurt
- 1 tsp vanilla
- 1 tbsp baking powder
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips (I used Hershey's minis)
- coarse or granulated sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 425°F. Line a standard-size muffin tin with cupcake liners. Set aside.
- In a large mixing bowl, combine the melted butter and granulated sugar, beating until combined. Add the eggs one at a time, beating between each. Add the yogurt, buttermilk, and vanilla extract, and mix until well combined.
- Add the flour, baking powder, and salt to the butter mixture. Mix until it begins to come together (not fully incorporated). Fold the chocolate chips into the batter, mixing until just combined. Your batter will be thick.
- Scoop the batter into the prepared muffin tins, filling about 3/4 of the way. Sprinkle tops with sugar, if desired.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for 15 more minutes or until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 10 minutes. Enjoy!