1 ¼cupsall-purpose flouror gluten-free flour; I tested with Cup4Cup Gluten Free Flour
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsea salt
2largeeggsat room temperature
½cupwhite sugar
½cupplain Greek yogurtor sour cream
⅓cupunsalted butteror coconut oil, melted, plus extra for greasing (see notes)
1teaspoonvanilla extract
1cupsemi-sweet chocolate chipsor 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.
Notes
Mini chocolate chip muffins: 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. Bake at the same 350°F temperature, but for only 12-14 minutes or until a toothpick comes out clean.Small batch chocolate chip muffins: For a smaller crowd, simply cut the ingredient amounts in half which will yield 6 regular muffins or 12 mini muffins. You can use the servings slider just below the recipe card description above to do this automatically.To melt the butter or coconut oil: Place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.Storage: These muffins will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer.