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Easy one-bowl chocolate chip muffin unwrapped sitting on top of muffin tin.

Easy One-Bowl Chocolate Chip Muffins

Yield: 16 Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • ½ cup neutral-flavored oil (see note)
  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups (284 g) all-purpose flour (see note)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 to 1 ½ cups (170 to 255 g) chocolate chips
  • Coarse or raw/turbinado sugar, for sprinkling , (optional but delicious)

Instructions 

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
  • In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
  • Add the flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top.
  • Mix the batter with a rubber spatula until no dry streaks remain (don't over mix or the muffins might be dry and tough).
  • Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
  • Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 18-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Notes

Oil: I recommend a neutral-flavored oil for best flavor (canola, vegetable, grapeseed, avocado oil). Melted coconut oil, if you like the flavor, would probably work, too. These muffins are also delicious with half melted butter (so 1/4 cup oil, 1/4 cup melted butter). I haven't tried all butter.
Flour: I've made these muffins with white whole wheat flour - they are a bit more dense but still super delicious (50/50 white and wheat flour works amazingly well, too!). If using whole wheat flour, measure with a light hand (if not using a scale); white whole wheat flour will give a lighter texture than red whole wheat flour. If measuring with a scale, you might try using 4.75 ounces per cup vs 5 ounces per cup (the measurement I use for all-purpose flour).