Chocolate Chip Muffins

21 Muffins
31 min

When you’re in the mood to bake some muffins, these Chocolate Chip Muffins are a great choice! They’re nice and cake-y with lots of chocolate chips in every bite! In fact, they’re so chocolatey, you don’t need a glaze on this muffin because it’s plenty sweet all on its own.

The muffin tops do brown around the edges some, as you can see in the photo—so be sure not to over-bake to prevent them from browning too much and becoming too dry. If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too!

Recipe details
  • 21  Muffins
  • Prep time: 15 Minutes Cook time: 16 Minutes Total time: 31 min
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  • 3 cups all-purpose unbleached flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup canola oil or light olive oil
  • 2 large eggs
  • 2/3 cup milk or light cream (Half & Half)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup plain or vanilla Greek yogurt
  • 1 (12-ounce) package semi-sweet mini chocolate chips

Preheat oven to 375˚F. Line 2 standard-size muffin pans with 21 paper liners; set aside.
In large bowl, blend flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In medium bowl, mix oil, eggs, milk or light cream (Half & Half), and vanilla, blending well. Blend in the Greek yogurt, mixing well.
Pour liquid mixture into flour/sugar mixture and mix until just combined—do not over mix! Fold in the chocolate chips, blending evenly into the batter.
Spoon batter into the lined muffin cups, filling 3/4 full. Bake at 375˚F for 16 minutes, or until a toothpick inserted in centers comes out clean.
Let muffins cool in pan for a few minutes, then remove to a wire rack to cool completely (or go ahead and eat them warm!).
NancyC |
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