Introduction

These chocolate chip muffins are soft, moist, and packed with gooey chocolate chips in every bite. Perfect for breakfast or an afternoon treat, they combine warm spices with a tender crumb that everyone will love.

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, stirring until mostly combined but still slightly lumpy.
Step 5: Fold in the chocolate chips gently to evenly distribute them without overmixing 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 edges are golden brown.
Step 8: Let the muffins cool in the pan for 10 minutes, then run a thin knife around each muffin’s edge and transfer them to a wire rack to cool completely.

Tips & Variations

For extra moist muffins, use full-fat yogurt and do not overmix the batter to avoid toughness.
Swap half of the chocolate chips for chopped nuts for added crunch and flavor.
Try adding a handful of fresh or frozen blueberries for a fruity twist.
If you don’t have yogurt, sour cream is a suitable substitute with similar results.
Make sure your baking powder is fresh for proper rise and fluffiness.

Storage

Store the muffins airtight at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 350°F oven for 5 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but full-fat yogurt helps keep the muffins moist and tender. Low-fat or non-fat yogurts may result in a drier texture.

Can I make these muffins dairy-free?

Yes, substitute the butter with a dairy-free margarine or oil, and use a dairy-free yogurt alternative to keep the texture similar.

Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 135 reviews

Delicious homemade Chocolate Chip Muffins featuring a moist and tender crumb, infused with warm spices like cinnamon and nutmeg, and loaded with rich chocolate chips. Perfect for breakfast or a sweet snack, these muffins are easy to prepare with simple ingredients and baked to golden perfection.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 30 to 35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
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

Mix-ins

1 and ½ cups chocolate chips (265 g)

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your 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 the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until evenly combined and uniform in color.
Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter, white sugar, brown sugar, full-fat plain yogurt, vanilla extract, and eggs until the mixture is smooth and fully blended.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Fold them together gently using a large spatula, stirring until most of the dry ingredients are absorbed but the batter remains slightly lumpy.
Add Chocolate Chips: Fold the chocolate chips into the batter carefully, ensuring they are evenly dispersed throughout without overmixing.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
Bake Muffins: Bake in the preheated oven for 15 to 20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. The muffin edges should turn a golden brown color.
Cool Muffins: Allow the muffins to cool in the pan for 10 minutes. Then, run a thin knife around the edges to release them, and transfer the muffins to a wire rack to cool completely.

Notes

Use full-fat plain yogurt to enhance moistness and richness.
Do not overmix the batter to keep muffins tender; some lumps are okay.
Adjust chocolate chip amount based on your preference for sweetness.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
To check if muffins are done, the toothpick test is crucial; no wet batter should remain on the toothpick.

Keywords: Chocolate Chip Muffins, Muffins, Breakfast Muffins, Easy Muffin Recipe, Baked Goods, Chocolate Chips, Spiced Muffins