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Chocolate Chip Muffin Recipe
Fluffy, buttery, and loaded with chocolate chips—your go-to homemade breakfast or dessert that’s surprisingly easy and always delicious.
Full Recipe Introduction
Muffins are the unsung heroes of early mornings and cozy afternoons, and this Chocolate Chip Muffin Recipe is no exception. What sets these treats apart is a secret mix of Greek yogurt and real melted butter that keeps each bite tender yet rich, without the heaviness. I first jotted down this easy recipe on a rainy Sunday, hoping for a pick-me-up after scouting cookie ideas online. Since then, it’s become my family’s weekend staple—perfect with a steaming mug of coffee or as an after-school snack. Whether you crave a sweet breakfast or a simple dessert, these homemade muffins hit the spot—and they’re a breeze in any kitchen.
Why You’ll Love This Recipe
- Simple steps—even novice bakers can whip up a batch in minutes
- Moist crumb thanks to Greek yogurt and real butter (swap applesauce for a lighter twist)
- Ready in under 45 minutes—ideal for last-minute baking
- Perfect for breakfast, dessert, or an afternoon pick-me-up
- Customizable: swap dark chocolate, stir in fruit, or fold in nuts
- Freezer-friendly: stash extras for busy mornings
- No electric mixer required—just a whisk and a bowl!
- Crowd-pleaser: kids adore them; guests ask for seconds
Ingredients
- 2 cups (250 g) all-purpose flour (or 1½ cups white, ½ cup whole wheat; Bob’s Red Mill works great)
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2 large eggs, room temperature (eggs add structure and color)
- ¾ cup whole milk or dairy-free milk (oat or almond milk keeps them tender)
- ½ cup plain Greek yogurt (for extra softness)
- ½ cup unsalted butter, melted and cooled slightly (Land O’Lakes recommended)
- 1 tsp pure vanilla extract (look for Nielsen-Massey)
- 1¼ cups semi-sweet chocolate chips (Ghirardelli or your favorite brand)
- Optional: coarse sugar or turbinado sugar for sprinkling
(Use fresh baking powder—old leavener leads to flat muffins.)
Directions
- Preheat & Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. (Tip: Nonstick liners help muffins release cleanly.) - Mix Dry Ingredients
Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl. Sifting is optional but can yield a lighter crumb. - Whisk Wet Ingredients
In a large bowl, beat eggs until pale. Stir in milk, Greek yogurt, melted butter, and vanilla. The yogurt may look lumpy—that’s what makes these muffins so tender. - Combine & Fold
Add dry mix to wet, folding gently with a spatula until just combined; a few streaks of flour are fine. Overmixing yields dense muffins. - Stir in Chocolate Chips
Toss chips with a teaspoon of flour to keep them suspended, then fold into batter until evenly dispersed. - Fill & Sprinkle
Use an ice-cream scoop or spoon to fill each cup about ¾ full. For a crunchy top, sprinkle coarse sugar over the batter. - Bake to Perfection
Bake 18–20 minutes, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. - Cool & Enjoy
Let muffins rest in the tin for 5 minutes before transferring to a wire rack. Honestly, letting them cool just a bit makes the crumb set perfectly.
Servings & Timing
Makes 12 muffins
Prep Time: 15 minutes
Bake Time: 18–20 minutes
Cool Time: 10 minutes
Total Time: About 45 minutes
Variations
- Banana-Chocolate Chip: Stir in ½ cup mashed banana for a fruity twist.
- Zucchini-Choc Chip: Fold ½ cup grated zucchini for a sneaky veggie boost.
- Gluten-Free: Swap in a 1-to-1 gluten-free flour blend.
- Vegan: Use flax “eggs” and coconut oil instead of butter.
- Peanut Butter Swirl: Dollop peanut butter on top before baking.
- Orange Zest: Add 1 Tbsp fresh orange zest for brightness.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze extras in a labeled freezer bag for up to 3 months—thaw overnight in the fridge or at room temperature for about an hour. To reheat, warm at 325°F for 5–7 minutes or microwave for 15–20 seconds to melt those chocolate chips just right.
Notes
- Room-temperature ingredients mix more evenly—let eggs and dairy sit out for 15 minutes.
- If batter seems too thick, add a splash of milk; it should drop off a spoon but not look soupy.
- For taller muffins, fill cups to the brim and check a minute early to prevent overflow.
- Sprinkling coarse sugar on top adds a delightful crunch—keep some turbinado in your baking stash.
FAQs
Q: Can I use dark chocolate chips instead of semi-sweet?
A: Absolutely—dark chips bring richer flavor; reduce sugar by a tablespoon if you prefer less sweetness.
Q: My muffins sank in the middle—why?
A: That usually means underbaked or overmixed batter; try baking a bit longer and folding gently next time.
Q: How can I make them dairy-free?
A: Swap milk for almond or oat milk, use coconut oil in place of butter, and choose dairy-free yogurt.
Q: Can I halve the recipe?
A: Yes—scale ingredients evenly and bake mini muffins for 12–15 minutes.
Q: Why are my chocolate chips at the bottom?
A: Toss them in flour first; this simple trick helps keep them evenly distributed.
Q: Is there a way to make these sweeter or less sweet?
A: Reduce sugar by 2 tablespoons for a milder taste, or add an extra sprinkle of sugar on top for sweetness.
Q: How do I know when they’re done?
A: Tops should be golden and spring back slightly; a toothpick should come out with a few moist crumbs.
Conclusion
These homemade chocolate chip muffins strike the perfect balance between tender crumb and sweet, melty chocolate—ideal for breakfast, snack time, or dessert. Give this easy recipe a try, then come back and share your favorite twist or a photo of your batch! If you loved this, you might enjoy my Blueberry Oat Muffins or Classic Banana Bread next.
Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour (or 1½ cups white, ½ cup whole wheat; Bob’s Red Mill works great)
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2 large eggs eggs room temperature
- ¾ cup whole milk (or dairy-free milk)
- ½ cup plain Greek yogurt
- ½ cup unsalted butter melted and cooled slightly
- 1 tsp pure vanilla extract (look for Nielsen-Massey)
- 1¼ cups semi-sweet chocolate chips (Ghirardelli or your favorite brand)
- coarse sugar or turbinado sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl. Sifting is optional but can yield a lighter crumb.
- In a large bowl, beat eggs until pale. Stir in milk, Greek yogurt, melted butter, and vanilla. The yogurt may look lumpy—that’s what makes these muffins so tender.
- Add dry mix to wet, folding gently with a spatula until just combined; a few streaks of flour are fine. Overmixing yields dense muffins.
- Toss chips with a teaspoon of flour to keep them suspended, then fold into batter until evenly dispersed.
- Use an ice-cream scoop or spoon to fill each cup about ¾ full. For a crunchy top, sprinkle coarse sugar over the batter.
- Bake 18–20 minutes, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let muffins rest in the tin for 5 minutes before transferring to a wire rack. Honestly, letting them cool just a bit makes the crumb set perfectly.
