Ooey and gooey, these chocolate chip muffins are great for kids and parents alike.
by Lindsay Evans
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3 cups all purpose flour
3 tsp baking powder
1 tsp ground cinnamon
3/4 tsp sea salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 tsp pure vanilla extract
1 1/2 cups chocolate chips
coarse sugar for sprinkling (optional)
Preheat oven to 375 F. Prepare a 12-cup muffin tin by lining with paper liners or lightly greasing. Set aside.
In a medium bowl, stir together flour, cinnamon, baking powder and salt with a fork until well combined. Set aside.
In a large bowl, whisk together sugar and eggs until light and fluffy, about 2 to 3 minutes. Add oil, buttermilk and vanilla and continue to whisk until all ingredients are completely combined. Using a wooden spoon, gradually mix dry ingredients into wet ingredients until well combined (but do not overmix). Fold in chocolate chips.
Divide batter between your 12 muffin cups, filling each almost to the top. Sprinkle tops with coarse sugar if using. Bake for 25-35 minutes, or until tops are golden and muffins are cooked through (a toothpick when inserted in the middle should come out clean). Let sit in pan on a wire rack before removing to let cool completely.