This chocolate chip muffins recipe is so moist, delicious and rich with chocolate it's irresistible! Plus, it's incredibly easy and only takes 30 minutes from start to finish—and even less time for mini chocolate chip muffins. 🙂
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Yes, I'm a chocoholic. And I'm assuming that if you found your way to this recipe, it's likely you might be too. 😉 If that's the case, fear not—this chocolate chip muffin recipe is loaded with chocolate chips!
I also love baking yummy things with Greek yogurt because it gives them such a lovely moist consistency. So, I added some to this muffin recipe and the result was SO good...such a perfect combo with the chocolate. If you're a pancake lover, definitely try these yogurt pancakes too. 🙂
Did you know?
Yogurt is arguably one of the most well-known fermented foods, produced by a process known as lacto-fermentation. The milk sugar lactose is converted into lactic acid by way of specific bacterial strains like Lactobacillus bulgaricus, and it is this process gives yogurt products their thickness and alluringly sour flavor.
(P.S. If you came here looking for cookies you can also try these chocolate chip cookies, double chocolate chip cookies, mini chocolate cookies or even triple chocolate chip cookies! Or for more muffins, definitely try these banana chocolate chip muffins, these apple cinnamon muffins or these cranberry orange muffins.)
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❤️ Why you'll love this recipe
- Quick & easy recipe; takes less than 30 minutes to make
- Greek yogurt or sour cream make these muffins moist and fluffy
- Small batch option for a smaller crowd
- Simple and fun make ahead breakfast for busy mornings
- Gluten free tested with instructions included
🌿 Ingredients
This muffin recipe uses only wholesome, easy to find ingredients; many of which you might already have on hand already. You can use either regular chocolate chips or mini chips for mini muffins, but I find that mini chips tend to yield the best result.
Pro tip: For small batch chocolate chip muffins, simply cut the ingredient amounts in half. This is easily accomplished since the recipe call for an equal number of eggs.
See recipe card below for exact quantities.
📝 Instructions
Step 1: First, preheat your oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins with muffin liners. For mini muffins, grease or line a 24-mini muffin tin. Mix the the dry ingredients in a medium mixing bowl and use a whisk to incorporate them together.
Pro tip: To bake mini chocolate chip muffins, you'll use the same temperature but cook for just 12-14 minutes instead of 20.
Step 2: In a separate larger bowl, use the whisk to beat the eggs a little, then some sugar, plan Greek yogurt, melted butter and vanilla and whisk again.
Step 3: Using a silicone spatula, fold the dry ingredients into the wet until they are just incorporated (don't over mix.)
Step 4: Fold the chocolate chips into the batter and then divide it evenly into the muffin cups.
Step 5: Bake your muffins for 19-21 minutes (or 12-14 minutes for mini muffins), or until a toothpick comes out clean.
Step 6: Let them in their tins for 5 minutes, and then remove onto a wire rack to finish cooling.
📋 Substitutions
Feel free to make any of the following adjustments as necessary:
- All-purpose flour - use gluten free all-purpose flour for GF chocolate chip muffins
- Sugar - substitute coconut sugar instead
- Greek yogurt - substitute sour cream
- Unsalted butter - use salted if necessary and leave out half of the added salt, or use coconut oil instead
📖 Variations
There are endless variations on chocolate chip muffins but here a few of my favorites:
- Banana chocolate chip muffins
- Gluten free chocolate chip muffins - use gluten free all-purpose flour; I tested with Cup4Cup Gluten Free Flour and it worked perfectly
- Sour cream chocolate chip muffins - use sour cream instead of Greek yogurt; it's a rich and delicious alternative
🔪 Equipment
Here is the equipment I used to make this recipe:
- muffin tin or mini muffin tin
- muffin liners
- medium and large mixing bowl
- whisk
- silicone spatula
🍱 Storage
These muffins will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer.
🎉 Top tip
You can make both regular and mini muffins from the same batch of batter (12 mini muffins + 6 regular muffins.) Just note that you'll need to bake each tin separately since they have different cooking times. I love baking both sizes when there are both kids and adults involved; mini muffins are are always a hit with kiddos. 🙂
Enjoy!
💭 FAQ
Yes; mini muffins require only about two thirds of the amount of time that regular muffins need when baked at the same temperature. Mini muffins typically need about 12-14 minutes of baking time at a temperature of 350°F, whereas regular muffins need about 19-21 minutes.
No; you can use any kind of chocolate chips, chocolate chunks or mini chips to make chocolate chip muffins and mini muffins. However, mini chips typically work best for mini muffins.
Yes; to make gluten free muffins, simply substitute an all-purpose gluten free flour blend for the regular all-purpose flour. Keep in mind that different GF flours may yield different results, so it might take some experimentation to find the one that works best for your recipe.
Make sure not to over-mix your muffin batter after you combine the wet and dry ingredients to avoid overly dense muffins.
🍳 Recipe
Chocolate Chip Muffins & Mini Muffins
Ingredients
- 1 ¼ cups all-purpose flour or gluten-free flour; I tested with Cup4Cup Gluten Free Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 large eggs at room temperature
- ½ cup white sugar
- ½ cup plain Greek yogurt or sour cream
- ⅓ cup unsalted butter or coconut oil, melted, plus extra for greasing (see notes)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or mini chips
Instructions
- Prep: Preheat oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins (or for mini muffins, a 24-mini muffin tin.)
- Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, yogurt, melted butter and vanilla and whisk again.
- Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the chocolate chips into the batter and then divide it evenly into the muffin cups.
- Bake: Bake muffins for 19-21 minutes (12-14 minutes for mini muffins), or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Dorothy
This website definitely has all the info I wanted.