Chocolate Chip Muffins
Fluffy, buttery, and loaded with chocolate chips—your go-to homemade breakfast or dessert that’s surprisingly easy and always delicious.
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.
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.
Love this recipe?Follow us at @Recipecs for more