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.

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

1½ cups chocolate chips (265 g)

Instructions

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.
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.
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.
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.
Fold in chocolate chips: Add the chocolate chips to the batter and fold them in slowly, evenly distributing them throughout.
Fill muffin cups: Spoon the batter into the prepared muffin cups, filling them nearly to the top for nicely risen muffins.
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.
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