everyday jumbo chocolate chip muffins
Sweet brunch treats you could bake every single day.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk, at room temperature
- 1 cup mini chocolate chips, plus more for topping
Instructions
- Preheat oven to 425 degrees. Line six of the 12 slots of a cupcake tin with parchment or paper liners, leaving one empty slot in between each liner. So, one row will have two, the next one, the next two, and the last one. Look at a photos if that's confusing (it probably is, sorry). Place two liners in a second cupcake tin, leaving an empty slot in between.
- In a large bowl, beat the oil, brown sugar, and regular sugar until combined. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking powder, and salt. Mix until just combined. Fold in the mini chocolate chips.
- Let the batter rest on the countertop for 15-20 minutes. This is crucial for those big fat muffin tops!
- Use an ice cream scoop to fill each cupcake liner with batter. Fill them all the way up! Unlike cupcakes, you want to overfill your tins. Sprinkle a few more chocolate chips on top.
- Bake for 6 minutes, then lower then oven temp (do not open the door!) to 350 and continue baking for 15-20 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool 10 minutes in the tins, then enjoy warm with a pat of butter and a sprinkle of flaky salt!
Notes
*Leftovers: Muffins keep great for up to a week, sealed, in the fridge, or up to 3 months in the freezer.