Chocolate Chip Muffins Recipe

Introduction

These chocolate chip muffins are soft, moist, and packed with melty chocolate chips in every bite. Perfect for breakfast or a sweet snack, they come together quickly with simple ingredients you likely have on hand.

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 the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
3. Step 3: In a large bowl, whisk the melted butter, white sugar, brown sugar, yogurt, vanilla extract, and eggs until smooth and combined.
4. Step 4: Gradually fold the dry ingredients into the wet ingredients using a large spatula, stirring until most of the flour is absorbed but the batter is still slightly lumpy.
5. Step 5: Fold the chocolate chips gently into the batter until evenly distributed.
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 into the center of a muffin comes out clean and the tops start to turn golden brown.
8. Step 8: Let the muffins cool in the pan for 10 minutes. Then run a thin knife around each muffin, remove them from the tin, and transfer to a wire rack to cool completely.

Tips & Variations

• For extra moist muffins, use full-fat yogurt or substitute Greek yogurt.
• Try mixing in chopped nuts or dried fruit for added texture.
• Use dark or milk chocolate chips depending on your sweetness preference.
• To make muffins vegan, substitute eggs with flax eggs and use dairy-free yogurt and butter alternatives.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag for up to 2 months. To reheat, warm in a microwave for 20–30 seconds or in a preheated oven at 350°F for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of full-fat yogurt?

Yes, you can use regular yogurt, but full-fat yogurt helps keep the muffins moist and tender. Low-fat yogurts may yield a slightly drier texture.

Can I substitute chocolate chips with something else?

Absolutely! You can use chopped chocolate bars, white chocolate chips, or even dried fruit like raisins or cranberries for a different twist.

Chocolate Chip Muffins Recipe

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★★★★★

4.5 from 137 reviews

• Author: Jack
• Total Time: 33 minutes
• Yield: 12 muffins 1x

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Description

These classic Chocolate Chip Muffins are soft, moist, and packed with plenty of melty chocolate chips. Perfect for breakfast, snack time, or dessert, they boast a subtle warmth from cinnamon and nutmeg, balanced by a rich vanilla-yogurt batter. Quick to prepare and baked until golden, these muffins promise a delightful treat for chocolate lovers of all ages.

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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

• 1½ cups chocolate chips (265 g)

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Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and prepare a standard 12-cup muffin tin by spraying it lightly with cooking oil to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until the mixture is uniform in color and well combined.
3. Combine wet ingredients: In a large bowl, whisk the melted butter, white sugar, brown sugar, yogurt, vanilla extract, and eggs until smooth and thoroughly combined.
4. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula. Stir carefully until most of the dry ingredients are incorporated but the batter is still slightly lumpy for a tender texture.
5. Fold in chocolate chips: Add the chocolate chips to the batter and fold them in slowly, evenly distributing them throughout.
6. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling them nearly to the top for nicely risen muffins.
7. Bake: Bake in the preheated oven for 15 to 20 minutes. Test doneness by inserting a toothpick in the center of a muffin; it should come out clean. The muffin tops should be golden brown around the edges.
8. Cool: Allow the muffins to cool in the pan for 10 minutes, then carefully 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; lumps are okay and help keep the muffins tender.
• If you prefer, substitute dairy yogurt with a non-dairy alternative, but full-fat yogurt best preserves moisture and texture.
• For a nut-free version, ensure your chocolate chips are processed in a nut-free facility.
• The muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
• You can swap out the chocolate chips for nuts or dried fruit for variation.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: chocolate chip muffins, easy muffins, breakfast muffins, chocolate muffins, homemade muffins, baking recipe