This recipe fits my idea of a muffin, but I must admit that it took me several tries and modifications. In my opinion, a muffin should be dense while remaining soft. It shouldn't be too fat either, but it should be well inflated, there's nothing worse than flat muffins!

I use grape seed oil to make my muffins because I find it brings more softness to the dough. Once the muffins are cold, the butter will set and make them less soft, which will not be the case with the oil.
If you do not have grape seed oil or simply prefer butter, you can of course use melted butter instead of oil.

Ingredients :

Chocolate chip muffins :

200 g flour
6 g baking powder
a pinch of salt
150 g chocolate chips
2 eggs
150 g sugar
120 g milk
100 g grape seed oil (or melted butter)
1 teaspoon vanilla powder or vanilla extract (optional)

Preparation :

Chocolate chip muffins :

Start by making your muffin cups. Simply place paper boxes in muffin cups, no matter if they are aluminum, Teflon or silicone, the goal is simply to hold the box.
Preheat your oven to 170°C rotary heat.
Mix the flour, baking powder, salt and chocolate chips in a bowl.
In another bowl, whisk the eggs with the sugar.
Add milk and grape seed oil (or melted butter) and mix again.
Pour the dry mixture over your liquid mixture, you can add a little vanilla powder or vanilla extract if you wish.
Mix with a wooden spoon or maryse until the mixture is homogeneous.
Divide the dough among the boxes.

Baking muffins :

Bake your muffins for 25 minutes at 170°C.
Finally, let your chocolate chip muffins cool at the end of the oven and store them in an airtight box to prevent them from drying out.

Tips and Advice to remember :

Stop mixing your dough as soon as it is homogeneous. Without going into too much detail, by mixing for too long you will make the dough full-bodied, which will make your muffins elastic and soft. It's actually the opposite of what you look for in a brioche dough for example.
Vanilla powder or vanilla extract lightly scents the dough, it is not essential, it is a matter of taste!
Unlike industrial muffins, these muffins contain no preservatives, which means they will dry quickly. Remember to keep them in an airtight container and not more than 2 to 3 days.

http://empreintesucree.fr/muffins-aux-pepites-de-chocolat/