Introduction

These chocolate chip muffins are delightfully moist and packed with rich chocolate flavor in every bite. Perfect for breakfast or an afternoon treat, they combine warm spices and creamy yogurt for a tender crumb.

Chocolate Chip Muffins Recipe - Recipe Image

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

Step 1: Preheat the oven to 400°F and spray a standard 12-cup muffin tin with cooking oil.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended and uniform in color.
Step 3: In a large bowl, whisk the melted butter, white sugar, brown sugar, yogurt, vanilla extract, and eggs until smooth and combined.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a large spatula. Stir just until most of the dry ingredients are absorbed; some lumps are okay.
Step 5: Fold in the chocolate chips gently to distribute evenly throughout the batter.
Step 6: Divide the batter evenly among the muffin cups, filling each almost to the top.
Step 7: 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.
Step 8: Let the muffins cool in the pan for 10 minutes. Carefully run a thin knife around each muffin to loosen it, then transfer all muffins to a wire rack to cool completely.

Tips & Variations

For extra flavor, toast the chocolate chips lightly before folding them into the batter.
Substitute Greek yogurt for regular yogurt to add more protein and a tangier taste.
Try mixing in chopped nuts like walnuts or pecans for added crunch.
If you prefer dairy-free, use a plant-based yogurt and coconut oil instead of butter.
Don’t overmix the batter to keep the muffins tender and fluffy.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed container or freezer bag for up to 2 months. To reheat, warm in a microwave for 20-30 seconds or thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini chocolate chips instead of regular ones?

Yes, mini chocolate chips work well and distribute more evenly throughout the batter, giving you chocolate in every bite.

Can I substitute all-purpose flour with whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, but using all whole wheat may result in denser muffins.

Chocolate Chip Muffins Recipe

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★★★★★

4.9 from 91 reviews

These moist and fluffy Chocolate Chip Muffins blend warm spices with rich chocolate chips for a perfectly sweet treat. Made with yogurt for added tenderness and baked to golden perfection, they are ideal for breakfast, snacks, or dessert.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

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 Pan: Preheat the oven to 400°F (204°C) and spray a standard 12-cup muffin tin with cooking oil to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined and uniform in color.
Combine Wet Ingredients: In a large bowl, whisk melted butter, white sugar, brown sugar, yogurt, vanilla extract, and eggs until the mixture is smooth and well blended.
Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until most of the flour is absorbed but still slightly lumpy to avoid overmixing.
Add Chocolate Chips: Fold in the chocolate chips evenly to distribute throughout the batter without overmixing.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup nearly to the top for well-sized muffins.
Bake: Place the tin in the preheated oven and bake for 15 to 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean and the tops have turned golden brown.
Cool: Allow muffins to cool in the pan for 10 minutes. Then run a thin knife around each muffin to loosen them and transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender and avoid toughness.
If you prefer, use dark or semisweet chocolate chips according to your taste.
You can substitute full fat yogurt with Greek yogurt for extra protein and creaminess.
Butter can be replaced with an equal amount of vegetable oil for a different texture.
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: chocolate chip muffins, homemade muffins, baked muffins, easy breakfast recipe, sweet muffins