If you want the perfect breakfast or dessert recipe that is hands down delicious and easy then you need to make these Easy Chocolate Chip Muffins!
We’ve been making muffins so often lately. They are a staple in our house as everyone loves them and they are super easy to whip up.
Muffins were one of the first thing that I learned how to bake when I was younger and it has stuck with me through all these years.
We adore many different kinds, but my kids favorites are these Easy Chocolate Chip Muffins, probably because the chocolate, go figure.
WHY THIS RECIPE WORKS:
- Easy pantry ingredients make this recipe fast and easy to whip up.
- We use mini chocolate chips to not overwhelm the muffin themselves.
- These can be made into full size muffins or mini muffins if you have those pans.
We have been making this Easy Chocolate Chip Muffin Recipe for years. It is just a basic muffin recipe that we doctored to use yogurt instead of any oils.
This is such an easy recipe, all your dry ingredients go in one bowl and whisk and wet in another and then you combine them. There really is no “magic” to these.
HOW TO MAKE EASY CHOCOLATE CHIP MUFFINS, STEP BY STEP:
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- In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar, then add in the eggs, yogurt, and vanilla.
- Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
- Add in the mini chocolate chips.
- Fold the chocolate chips into the batter.
- Add a level ¼ cup of batter to each muffin liner and top with additional chocolate chips and coarse sugar, if desired.Preheat the oven to 450 degrees F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside. REDUCE THE HEAT TO 375 DEGREES and baking for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
How simple is that? I mean seriously these Easy Chocolate Chip Muffins are pretty much fool-proof and are absolutely amazing!
WHAT CHOCOLATE CHIPS ARE BEST FOR MUFFINS?
Essentially you can use any type of chocolate chip flavor that you want, semi-sweet, milk, dark, etc. You can even use chocolate chunks.
For this recipe we went with mini semi-sweet chocolate chips because we love to use mini chocolate chips in our muffins and they always turn out amazing.
HOW TO KNOW WHEN MUFFINS ARE DONE:
Muffins are done when they spring back when touched, just like cupcakes. They should have a slight golden tint to the top of them.
You can also test the inside using a toothpick and if it comes out clean they are fully baked through.
HOW TO STORE MUFFINS:
- Room Temp: These muffins will keep stored in an airtight container for about 1-2 days.
- Refrigerator: You can place these Chocolate Chip Muffins in an airtight container and pace in the refrigerator where they will keep for about 1 week.
- Freezer: To freeze these muffins bake as directed then pace in freeze to full freeze, then remove and put in an air tight container and place back in freezer, these will keep for about 2-3 months.
We love freezing muffins, they are easy to reheat when we want to just pull one out as we like to make double batches at times so we have something to grab and go later on.
Sometimes they don’t last that long so we usually go with the refrigerator method and just place in the microwave for a few seconds to reheat, or leave on counter to come to room temperature.
Any of these methods are good, depending on when you will being eating them, how many people you are serving etc.
We really like to pretty up our muffin recipes and stick chocolate chips and sugar in the top, this is absolutely not necessary, but we think it makes them look more appealing.
And who doesn’t like extra chocolate and sugar anyways? I mean I’ll raise my hand, well let’s say both hands that I am a chocolate lover and the more the better.
TIPS AND TRICKS:
- Do not over mix your batter, this will make your batter touch and not light and fluffy.
- You do not have to use mini chocolate chips, but can use regular chocolate chips.
- Use any flavor of chips that you like, semi-sweet, milk or dark or use chunks if you like as well.
- You can easily double this recipe as this makes a basic dozen muffins..
- If you prefer cinnamon, it can be used in place of allspice.
- These are not considered Low Fat since they have more than 3 g per 100 calories. However, they are lower in fat than traditional Chocolate Chip Muffins since greek yogurt is used instead of traditional vegetable oil.
- For best results, use room temperature eggs for a finer crumb. However, using cold won’t change the texture too much in this recipe if in a hurry.
- ⅔ cup of yogurt is about 5.7 ounces, you can safely recommend using an individual 5.5 ounce container of yogurt.
If you want that perfect Easy Chocolate Chip Muffin recipe, you’ve come to the right place! Light, fluffy and full of chocolatey goodness!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Easy Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all-purpose flour + 1 teaspoon divided
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 3 Tbs unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2/3 cup plain greek yogurt
- 1 tsp vanilla extract
- 3/4 cup mini semi-sweet chocolate chips + more for topping if desired
- 2 Tbs coarse sugar optional topping
Instructions
- Preheat the oven to 450 degrees F, line a muffin pan with liners, set aside.
- In a medium bowl, sift together 1 1/2 cups flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar, then add in the eggs, yogurt, and vanilla.
- Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
- Fold the chocolate chips into the batter.
- Add a level 1/4 cup of batter to each muffin liner and top with additional chocolate chips and coarse sugar, if desired.
- REDUCE THE HEAT TO 375 DEGREES and bake for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
- Allow to cool in the pan for a few minutes before removing. Serve plain or with butter.
Notes
- Do not over mix your batter, this will make your batter touch and not light and fluffy.
- You do not have to use mini chocolate chips, but can use regular chocolate chips.
- Use any flavor of chips that you like, semi-sweet, milk or dark or use chunks if you like as well.
- You can easily double this recipe as this makes a basic dozen muffins..
- If you prefer cinnamon, it can be used in place of allspice.
- These are not considered Low Fat since they have more than 3 g per 100 calories. However, they are lower in fat than traditional Chocolate Chip Muffins since greek yogurt is used instead of traditional vegetable oil.
- For best results, use room temperature eggs for a finer crumb. However, using cold won’t change the texture too much in this recipe if in a hurry.
- ⅔ cup of yogurt is about 5.7 ounces, you can safely recommend using an individual 5.5 ounce container of yogurt.
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