Chocolate Chip Muffins Recipe
Deliciously soft and moist chocolate chip muffins with a perfect balance of spices and sweet chocolate chips. These classic homemade muffins are easy to make, featuring a tender crumb enriched with yogurt and bursting with chocolatey goodness in every bite. Ideal for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 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 and Prepare: Preheat your oven to 400°F (200°C) and spray a standard 12-cup muffin tin with cooking oil to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg. Use a balloon whisk to stir them together evenly until the mixture is uniform in color and well blended.
- Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, white sugar, brown sugar, plain yogurt, vanilla extract, and eggs until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients bowl. Using a large spatula, fold the ingredients gently to combine, mixing until most of the dry components are absorbed but the batter still remains slightly lumpy. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips slowly, stirring just enough to distribute the chips evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup almost to the top for a full, fluffy muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. The tops of the muffins should be golden brown around the edges.
- Cool: Allow the muffins to cool in the pan for 10 minutes. Then, carefully run a thin knife around the edges to release each muffin and transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure tender and moist muffins.
- Using full-fat plain yogurt enhances the moisture and flavor of the muffins.
- Chocolate chips can be substituted with chunks or chopped chocolate for variation.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can reduce sugar slightly if preferred, but it may affect sweetness and texture.
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