Chocolate Chip Muffins
A high initial blast of heat gives these their tall, domed bakery-style top.
Makes 12 muffins · Prep 15 min · Bake 20 min
Ingredients
Dry
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
Wet
- 1 cup Milk
- 1/2 cup Neutral oil
- 1 Egg
- 1 1/2 tsp Vanilla extract
Add-ins
- 1 1/4 cups Chocolate chips
Instructions
Prep
- Heat the oven to 220°C (425°F) and line a 12-cup muffin tin.
Dry
- Whisk the flour, sugar, baking powder, and salt together.
Wet
- Whisk the milk, oil, egg, and vanilla together.
Combine
- Fold the wet into the dry just until the flour disappears, then fold in the chocolate chips with a few more strokes.
Bake
- Divide among the muffin cups, filling nearly to the top, and bake at 220°C (425°F) for 5 minutes. (Tip: This hot start is what pushes the tops up into a dome rather than spreading flat — don't skip straight to the lower temperature.)
- Without opening the oven, reduce the temperature to 180°C (355°F) and continue baking until a skewer comes out clean.
Tips
- Tops came out flat instead of domed: The oven likely wasn't preheated to the full initial high temperature, or the door was opened during that first stage, losing the heat spike that starts the dome forming.
- Save a few chips for the top: Pressing several extra chips onto the batter's surface before baking gives visible chocolate on top rather than all of it disappearing into the crumb.