Easy Chocolate Chip Muffins Recipe (Perfect for Breakfast and Dessert)

• Food: Chocolate Chip Muffins
• Writer: Lizzie Green
• Content-Type: Food Blog

My favorite breakfast treat is these chocolate chip muffins! They’re wonderful with a cup of coffee or tea because they’re moist, fluffy, and pleasantly sweet.

I used to eat chocolate chip muffins for breakfast almost every morning when I was a kid. They were moist, soft, and faintly sweet, and they were one of my mother’s specialties.

They were an incredible way to start the day, served warm with a cool glass of milk to sip.

Although I prefer coffee or tea over milk these days, I do enjoy a chocolate chip muffin on occasion. Because I’ve been baking this chocolate chip muffin recipe on repeat, “whenever I get the chance” has been pretty much all of the time lately.

This dish is a must-try for anyone who likes chocolate chip muffins. The wonderful aroma of chocolate and cinnamon fills your home while the muffins bake.

They’re moist and fluffy when they come out of the oven, with a lovely sweet, spicy flavor. One can be eaten for breakfast, a snack, or dessert. When it comes to chocolate chip muffins, there’s no way to go wrong.

Ingredients for Chocolate Chip Muffins

To make these chocolate chip muffins, you’ll need the following ingredients:

• Of course, there are chocolate chips! The majority of them should be folded into the batter, but a few should be sprinkled on top.
• I like to bake with a combination of all-purpose flour and whole wheat flour. It’s more nutritious than all-purpose flour and produces tender, soft, and fluffy muffins.
• Baking powder and baking soda help the muffins puff out nicely.
• The secret component is nutmeg. To bring out the rich flavor of the chocolate chips, I add a tiny pinch.
• For added moisture and richness, use Greek yogurt.
• Eggs — They provide moisture and aid in the puffing up of the muffins as they bake.
• Almond milk — or any other milk! Oat milk would also work well in this recipe.
• Maple syrup — This naturally sweetens the muffins while also imparting a slight maple taste.
• Olive oil — I use olive oil because it’s what I have on hand, but you could use a neutral oil like avocado or vegetable oil if you like.
• For an added boost, use apple cider vinegar.
• Vanilla extract — For a rich, warming flavor.
• And a little of salt to bring out the flavors!

Chocolate Chip Muffins Recipe

This chocolate chip muffin recipe is extremely easy to prepare. This is how it works:

1. In separate bowls, whisk together the wet and dry ingredients. Combine the yogurt, eggs, almond milk, maple syrup, oil, vinegar, and vanilla in a medium mixing dish. Combine the flours, baking powder, baking soda, nutmeg, and salt in a large mixing basin.
2. After that, add the wet ingredients into the dry ingredients bowl. Stir until everything is well blended.
3. Fold in the chocolate chips gently, reserving a few for sprinkling on top.
4. Bake at the end. Divide the batter into a prepared 12-cup muffin tray using a 1/3-cup measuring scoop. Place the muffins in a 350° oven with the extra chocolate chips sprinkled on top.
5. Bake for 22 minutes, or until the tops of the muffins bounce back when touched. A toothpick inserted in the center should come out with a few crumbs attached, and they should be faintly golden brown.
6. Allow for 15 minutes of cooling time in the tin before transferring to a wire rack to cool entirely. Enjoy!

Tips for Making Chocolate Chip Muffins

• Flour should be spooned and leveled. Spoon the flour into your measuring cups and level it off with a knife for the most accurate measurement. DON’T just scoop it out of the canister or bag. If you do, the flour cups will be densely packed, and you will unintentionally over-flour the recipe. Muffins with too much flour are dry. That’s something no one wants!
• Just combine the wet and dry ingredients in a mixing bowl. If you bake frequently, you’ve probably heard this piece of advice more than any other: don’t overmix! When you stir the flour too much, the gluten in the flour develops. When kneading bread, gluten development is beneficial, but what about muffins? Not at all. If you overmix the batter, it will become tough and dense.
• Don’t pick one up immediately away. When you take the chocolate chip muffins out of the oven, they will be really tempting, but resist the temptation. It will take at least 15 minutes for them to set up. The cooling time brings out the moist, supple texture of the cookies and enhances the chocolate flavor. Yes, it’s well worth the wait!

Chocolate Chips Muffins

The BEST chocolate chip muffins! They’re soft, tender, and loaded with chocolate chips that melt in your mouth. The muffins can be kept at room temperature for up to 2 days or frozen for up to 3 months in an airtight container.

Ingredients

• 1½ cups all-purpose flour spooned and leveled
• ¾ cup whole wheat flour spooned and leveled
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ teaspoon nutmeg
• 1 cup plain full-fat Greek yogurt
• 2 large eggs
• ⅔ cup almond milk
• ⅓ cup maple syrup
• ⅓ cup olive oil, or any neutral oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• ¾ cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and gently grease or spray a 12-cup muffin pan.
2. Combine the all-purpose and whole wheat flours, baking powder, baking soda, salt, and nutmeg in a large mixing basin.
3. Whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla in a medium mixing dish.
4. Combine the wet and dry ingredients in a mixing basin and stir just until mixed. Do not overmix the ingredients.
5. Fold in the chocolate chips, then scoop the batter into the muffin cups with a 13-cup measuring cup.
6. Bake for 22 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached and the tops spring back to the touch. Allow it to cool for 15 minutes before transferring to a wire rack to cool completely.