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5 from 7 votes

Easy Chocolate Chip Muffins

Delicious and on the go easy chooclate chip muffins taste same as bakey bought and great for breakfast or as snack.
Prep Time45 mins
Cook Time16 mins
Total Time1 hr 1 min
Course: Dessert
Cuisine: American
Keyword: #birthdaycakemuffins, Chocolatechip Muffins
Servings: 6 servings
Calories: 478kcal
Author: Swathi (Ambujom Saraswathy)


  • 1 3/4 cup 220g all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/4 tsp salt
  • 1 cup 193g chocolate chips I used regular sized, but you can use mini or regular or a combination
  • 1/4 cup 50g additional granulated sugar, coarse sugar preferred for topping
  • ¼ cup 57g unsalted butter melted and cooled
  • ¼ cup 60ml canola oil or vegetable oil
  • 1/2 cup buttermilk* room temperature -- please see note for buttermilk substitute
  • 1 cup sugar 200g (granulated sugar)
  • 1 large egg + 1 egg white room temperature
  • 1 teaspoon vanilla extract


  • In large bowl add, flour, cornstarch, baking powder and salt and mix well and set aside.
  • In another bowl add melted butter, oil and sugar and mix well.
  • Then add one large egg and one large egg white, then add butter milk and vanilla extract and mix well.
  • Add wet ingredients into the dry ingredients. Gradually mix everything make sure not to over mix.
  • Then fold in chocolate chips and mix once again. Cover the batter with plastic wrap and set aside for at least 15-30 minutes or overnight at refrigerator if you have time.
  • When you are ready to bake pre-heat the oven to 425F / 218C and line the muffin tin with liners.
  • Transfer the dough into the prepared pan make sure to fill almost full without overflowing.
  • Sprinkle the muffins with coarse sugar if you want it gives classic bakery style.
  • Bake the muffin at 425F / 218C for 8 minutes then reduce the temperature to 350F (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8 minutes, or until tops are just beginning to turn golden brown.
  • Remove from the oven and set aside for cool and enjoy



If you do not have buttermilk in hand, you can make butter milk by adding 1 1/2 teaspoons lemon juice or vinegar into a measuring cup and then fill up to the 1/2 cup line with regular milk. Stir well and allow mixture to sit for at least 5 minutes (it will thicken) before using.


Calories: 478kcal | Carbohydrates: 72g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 132mg | Potassium: 211mg | Fiber: 1g | Sugar: 43g | Vitamin A: 309IU | Calcium: 93mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!