Chocolate chip muffins can't get better! These are moist, fluffy, and simple to make too! I think you're going to love them!

What you're going to love about this recipe:

- These muffins are light, fluffy, and moist! And BONUS: you don't need an electric mixer! (And even if you have one don't get it out! 😉)

- They're easy to make too! Not complicated ingredients, just staple ingredients you already have.

- They're so simple and full of flavor, let's jump right into it!

What you're going to need:

Butter & Oil- These give a beautiful plush and flavor to the muffins! Don't pick one or the other, we need both!

Egg white- They're light and fluffy thanks to this extra egg white!

Buttermilk- You can use a buttermilk substitute, which is what I do when I don't have buttermilk on hand. But honestly, real buttermilk is BEST!

Cornstarch- This ingredient is what makes these muffins so special, don't skip it.

Chocolate chips- I like to use milk or semi-sweet chocolate chips, but feel free to add your favorite!

Coarse Sugar- Honestly, this is what makes these muffins, truly special. You can use granulated sugar or organic cane sugar. I like to use Monk Fruit.

I like to make these regular size muffins, but if you want you can make these jumbo or even mini!

1. Whisk together the melted butter and oil and sugar. Add the egg and egg white, plus the vanilla. Stir this until it is very well combined, then add the buttermilk and stir well.
2. Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients.
3. Pause when the ingredients are about halfway mixed and add in the chocolate chips. Continue folding until everything is just combined.
4. Cover your bowl with a kitchen towel and let the batter rest for 15 minutes or up to one hour while your oven preheats

Letting your batter rest is optional, but in my opinion it's worth it because you get those tall muffin tops, everyone loves!

5. Once batter has had time to rest, preheat your oven and line your muffin tin.
6. Fill your muffin liners with batter, making sure to fill them almost to the top (leave about ⅛ inch)–but don’t let them overflow.
7. Sprinkle each muffin with coarse sugar and bake at 425F for 8 minutes. Reduce the oven to 350F (don’t open the door!) and continue baking until they begin to turn golden brown. This can take anywhere from 7-8 minutes, so keep an eye on them!
8. Remove the muffins from the pan and let them cool on a cooling rack before enjoying.

Now comes the special technique for chocolate chip muffins that rise very high! You’ll start your oven on a high temperature and then drop the temperature about a third of the way through baking–without opening the door! This little trick makes your muffin tops spring to life without burning (or drying out) your muffin bottoms.