Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add chocolate chips: Fold the chocolate chips into the batter evenly, stirring slowly to distribute them throughout.
- Fill muffin tin: Evenly divide the batter among the 12 muffin cups, filling each almost to the top for nice full muffins.
- 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.
- 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
Find it online: https://dylangranv.com/chocolate-chip-muffins-recipe-2/
