These moist, light, and fluffy bakery-style chocolate chip muffins are perfect for impressing guests, or just treating yourself. These “chocolate chip muffins” have high tops, lots of chocolate chips, and the best flavor and texture.
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Technology aside, these cupcakes use carefully selected ingredients to claim they are the best. These are some of the ingredients we’ll be using today:
- Butter + Oil: I love this combination for a nice moist crumb. Don’t substitute one for the other, we need both!
- Plain Yogurt: Yogurt is the secret to moist muffins. Plain Greek yogurt or sour cream can be substituted.
- Chocolate Chips: Use mini and/or regular sized chocolate chips, or chop up a bar of chocolate. Reserve some to put on cupcakes before baking.
Remember, this is only an overview of the ingredients. To see the full recipe, scroll down to the bottom of the post!
The Best Chocolate Cupcakes
Moist, light and fluffy bakery style with a high top, lots of chocolate chips and optimal flavor and texture. what are you waiting for? 🙂
Raw material
- 80 G butter melted
- 70 G vegetable oil (80ml)
- 200 G White sugar
- 2 Egg
- 80 G Plain Greek Yogurt or sour cream
- 225 ml milk
- 2 teaspoon vanilla extract
- 3 teaspoon chemical yeast
- ½ teaspoon sodium bicarbonate
- ½ teaspoon fine salt
- ¼ teaspoon Cinnamon Elective
- 375 G plain flour
- 270 G chocolate chop or spark
Avoid Sleeping Screen
Prepare step by step
- Combine melted butter, oil, sugar, and eggs in a large bowl and beat well until all ingredients are well combined.
- Add yogurt (or sour cream), milk, and vanilla extract. Then add chemical yeast, baking soda, salt and cinnamon (optional). Mix well.
- Lightly fold the flour (sifted preferably) into the bowl mixture, being careful not to over mix.
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Once about half of the dry ingredients are incorporated into the batter, add the chocolate chips and continue folding into the batter until all ingredients are combined.Cover the bowl with a dry tablecloth and let the dough sit while the oven preheats. (*see note)
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Preheat oven to 425°F (220°C) and line 15 muffin tins with liners.After the oven has preheated, distribute the dough among the prepared molds. Fill each mold to the top of the container with the dough (do not overflow).
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Bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350°F (170°C) and bake for an additional 7-8 minutes, or until the tops start to brown. The toothpick should protrude from the center of the doughless cupcake.Let the muffins cool in the pan for 5 minutes, then carefully remove them from the pan.
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*Let the dough rest
This step is optional, but it helps the batter thicken and end up with a taller muffin top. Let the dough rest for 15 minutes, up to 60 minutes, it will produce a taller top.
How to Store Cupcakes
Store leftover muffins in an airtight container at room temperature for up to 3 days. Baked muffins can also be refrigerated and then frozen in an airtight container for up to two months.
This step is optional, but it helps the batter thicken and end up with a taller muffin top. Let the dough rest for 15 minutes, up to 60 minutes, it will produce a taller top.
How to Store Cupcakes
Store leftover muffins in an airtight container at room temperature for up to 3 days. Baked muffins can also be refrigerated and then frozen in an airtight container for up to two months.
Nutrition
rationing: 1muffinCalories: 315kcal
