Chocolate Chip Muffins Recipe

Introduction

These chocolate chip muffins are a delightful treat perfect for breakfast or an afternoon snack. Soft and moist with pockets of melted chocolate, they combine warm spices for a comforting flavor. Easy to make and sure to please everyone!

Ingredients

• 2 cups all-purpose flour (280 g)
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp kosher salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, melted
• ¾ cup white sugar (150 g)
• 2 Tbsp brown sugar
• 1 cup plain yogurt, full fat preferred (250 g)
• 2 tsp vanilla extract
• 2 large eggs
• 1 and ½ cups chocolate chips (265 g)

Instructions

1. Step 1: Preheat the oven to 400°F and spray a standard 12-cup muffin tin with cooking oil.
2. Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
3. Step 3: In a large bowl, whisk melted butter, white sugar, brown sugar, yogurt, vanilla extract, and eggs until the mixture is smooth and combined.
4. Step 4: Slowly fold the dry ingredients into the wet ingredients with a spatula, mixing until most but not all of the flour is absorbed.
5. Step 5: Fold in the chocolate chips until they are evenly distributed throughout the batter.
6. Step 6: Divide the batter evenly among the muffin cups, filling each almost to the top.
7. Step 7: Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the muffin tops turn golden brown.
8. Step 8: Let the muffins cool in the pan for 10 minutes. Then carefully run a thin knife around each muffin edge to release them and transfer to a wire rack to cool completely.

Tips & Variations

• Swap plain yogurt with Greek yogurt for extra moisture and tang.
• For a dairy-free version, replace butter with coconut oil and use non-dairy yogurt.
• Add chopped nuts like walnuts or pecans for added crunch.
• Try using white or dark chocolate chips for a different flavor profile.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. Reheat muffins in a microwave for about 20 seconds or warm them in an oven at 300°F for 5 minutes to enjoy fresh-tasting treats.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it may make the muffins denser. Use half whole wheat and half all-purpose for a lighter texture.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. The tops should be golden brown and spring back slightly when touched.

Chocolate Chip Muffins Recipe

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★★★★★

4.9 from 53 reviews

These Chocolate Chip Muffins are a delicious and moist treat, featuring a perfect balance of sweet chocolate chips and warm spices like cinnamon and nutmeg. Made with a combination of yogurt and melted butter, these muffins have a tender crumb and rich flavor, ideal for breakfast, snacks, or dessert.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (280 g)
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¾ tsp. kosher salt
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg

Wet Ingredients

• ½ cup unsalted butter, melted
• ¾ cup white sugar (150 g)
• 2 Tbsp. brown sugar
• 1 cup plain yogurt, full fat preferred (250 g)
• 2 tsp. vanilla extract
• 2 large eggs

Add-ins

• 1 and ½ cups chocolate chips (265 g)

Instructions

1. Preheat the oven: Preheat your oven to 400°F (204°C) and lightly spray a standard 12-cup muffin tin with cooking oil to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until the mixture is uniform in color and evenly combined.
3. Combine wet ingredients: In a large bowl, whisk the melted unsalted butter, white sugar, brown sugar, plain yogurt, vanilla extract, and eggs together until smooth and thoroughly mixed.
4. Combine wet and dry mixes: Gradually fold the dry ingredients into the wet ingredient bowl using a large spatula, mixing gently until most of the dry ingredients are incorporated but the batter is still slightly lumpy to avoid overmixing.
5. Add chocolate chips: Fold the chocolate chips into the batter evenly, stirring slowly to distribute them throughout.
6. Fill muffin tin: Evenly divide the batter among the 12 muffin cups, filling each almost to the top for nice full muffins.
7. Bake muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin tops turn golden brown around the edges.
8. Cool muffins: Allow the muffins to cool in the pan for 10 minutes, then carefully run a thin knife around each to release them. Transfer the muffins to a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to keep the muffins tender and light.
• Use full-fat yogurt for best moist texture, but low-fat yogurt can be substituted.
• Chocolate chips can be swapped for nuts or dried berries for variation.
• Muffins are best eaten within 2 days or store them in an airtight container for up to 3 days.
• For a dairy-free version, substitute yogurt and butter with plant-based alternatives.

Keywords: Chocolate Chip Muffins, Muffin Recipe, Breakfast Muffins, Easy Muffin Recipe, Homemade Muffins, Sweet Muffins