Chocolate Chip Cookie Muffins

Chocolate Chip Cookie Muffins are bakery style chocolate chip muffins that taste just like chocolate chip cookies! I make these muffins almost weekly at my house - my kids practically beg for them.

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 306kcal

Author Jessica - Together as Family

Equipment

Ingredients

1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar packed
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup mini semi-sweet chocolate chips
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda

Instructions

Preheat the oven to 350℉. Line a 12-count muffin pan with parchment paper liners. Set aside.
In a large bowl, whisk together the oil, granulated sugar, and light brown sugar until combined. The mixture will be like wet crumbles.
1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup light brown sugar
Add in the eggs, buttermilk, and vanilla extract and continue whisking until well combined.
2 large eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract
Add the flour, mini chocolate chips, baking powder, salt, and baking soda. Mix with a rubber spatula or wooden spoon just until combined and no flour streaks remain in the muffin batter.
2 cups all-purpose flour, 1 cup mini semi-sweet chocolate chips, 1½ teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
Fill each muffin cup almost all the way full with muffin batter (a little over 3/4 full). I use a 4 tablespoon large cookie scoop to do this.
Bake for 17-20 minutes or until the top of the muffin springs back when gently pressed and/or a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool completely to room temperature. These are really good eaten warm or at room temperature.

Notes

Take care to mix the muffin batter gently. You don't want to overmix or mix it aggressively, or else the muffins could turn out dense, drier and they certainly won't be as fluffy. Just mix the dry ingredients into the wet ingredients until no flour pockets remain in the batter.

You don't want to fill the muffin cups too full, or else it's more likely that the center of the muffin will sink slightly while cooling. A little over 3/4 of the way full is ideal (which is about 4 tablespoons of batter per muffin cup).

Nutrition