Chocolate Chip Muffins

When I was growing up, I ate chocolate chip muffins for breakfast nearly every morning. They were one of my mom’s specialties – moist, tender, and lightly sweet. Served warm, with a cold glass of milk to drink, they were an unbeatable way to start the day.

These days, I prefer coffee or tea to milk, but I still savor a chocolate chip muffin whenever I get the chance. Lately, “whenever I get the chance” has been pretty much all the time, because I’ve been baking this chocolate chip muffin recipe on repeat.

If you also happen to love chocolate chip muffins, you have to try this recipe. As they bake, the muffins fill your kitchen with the heavenly aroma of chocolate and spices. When they come out of the oven, they’re moist and puffy, with a delicious sweet, spiced flavor. Eat one for breakfast, a snack, or even dessert. When it comes to these chocolate chip muffins, you really can’t go wrong.

Chocolate Chip Muffin Recipe Ingredients

Here’s what you’ll need to make this chocolate chip muffin recipe:

• Chocolate chips, of course! I’m personally a dark chocolate chip fan, but milk chocolate or semi-sweet chocolate chips would work here too. You could even use a mix of types!
• All-purpose flour and whole wheat flour – I love using this combination in baking. It’s more wholesome than 100% all-purpose flour, but it still yields tender, soft, and puffy muffins.
• Baking powder and baking soda – They make the muffins nice and fluffy.
• Nutmeg – The secret ingredient! I add a tiny pinch to enhance the rich flavor of the chocolate chips.
• Greek yogurt – For extra moisture and richness.
• Eggs – They add moisture and help the muffins puff up as they bake.
• Almond milk – Or any milk you like! Oat milk would work nicely here too.
• Maple syrup – It sweetens the muffins naturally and adds a subtle maple flavor.
• Olive oil – I use olive oil because it’s what I keep on hand, but if you prefer, you could substitute a neutral oil, such as avocado or vegetable oil.
• Apple cider vinegar – For extra rise.
• Vanilla extract – For warm depth of flavor.
• And sea salt – To make all the flavors pop!

Need a vegan version? Make banana chocolate chip muffins! Head over to this vegan banana muffins recipe and add chocolate chips.

Find the complete recipe with measurements below.

How to Make Chocolate Chip Muffins

This chocolate chip muffin recipe is super simple to make! Here’s how it goes:

First, prep your muffin pan. Lightly oil or spray a 12-cup muffin tin, or line the cups with paper liners. Preheat the oven to 350°F while you’re at it!

Next, whisk together the wet and dry ingredients in separate bowls. In a medium bowl, combine the yogurt, eggs, almond milk, maple syrup, oil, vinegar, and vanilla. In a large bowl, stir together the flours, baking powder, baking soda, nutmeg, and salt.

Then, pour the wet ingredients into the bowl of dry ingredients. Stir until just combined.

Gently fold in the chocolate chips, saving a few to sprinkle on top.

Finally, bake. Use a 1/3-cup measuring scoop to divide the batter into the prepared muffin tin. Sprinkle on those extra chocolate chips, and pop the muffins into the oven.

Bake the muffins for 22 minutes, or until the muffin tops spring back to the touch. They should be lightly golden brown, and a toothpick inserted in the center should come out with a few crumbs attached.

Allow them to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. Enjoy!