Bakery-Style Chocolate Chip Muffins

Preheat your oven to 425°F.

In a large bowl, whisk together the melted butter, oil, and sugar until smooth.

Add the eggs and vanilla extract. Mix well.

Stir in the Greek yogurt until fully combined.

Add the flour, baking powder, and baking soda. Gently mix.

Pour in the milk and fold in the chocolate chips. Mix just until the batter is smooth — do not overmix.

Let the batter rest on the counter for 10 minutes.

Line every other cup in a muffin tin with liners (this helps create taller muffins). Fill each liner about ¾ full.

Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and bake for another 13 minutes.

Let cool slightly… then enjoy warm 🤍