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Chocolate Chip Muffins Recipe

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3.9 from 279 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 9 muffins
  • Diet: Vegetarian

Description

Deliciously soft and moist chocolate chip muffins made with whole-wheat flour and mini chocolate chips. These muffins combine the natural sweetness of light brown sugar and vanilla Greek yogurt for a tender crumb and rich flavor. Perfect for breakfast, snacks, or dessert, they bake evenly to a golden brown with a slightly crunchy topping when sprinkled with brown sugar before baking.

Ingredients

Dry Ingredients

  • 1 cup white whole-wheat flour (or regular all-purpose flour)
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mini chocolate chips

Wet Ingredients

  • 1 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • 1/2 cup vanilla Greek yogurt (at room temperature)
  • 1/2 cup light brown sugar (lightly packed)
  • 1/4 cup coconut oil (measured when melted and cooled to room temperature)

Instructions

  1. Set Out Ingredients: Take the egg and Greek yogurt out of the refrigerator to bring them to room temperature. Melt the coconut oil, measure it, and then set it aside to cool to room temperature to prevent seizing when combined with wet ingredients.
  2. Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Generously grease 9 cavities on a 12-cavity muffin pan and dust them heavily with flour. Avoid using paper liners as the muffins tend to stick to them.
  3. Combine Dry Ingredients: In a large bowl, whisk together the whole-wheat flour, cornstarch, baking powder, salt, and mini chocolate chips until evenly mixed.
  4. Combine Wet Ingredients: In a separate bowl, combine vanilla extract, room-temperature egg, room-temperature Greek yogurt, light brown sugar, and room-temperature coconut oil. Whisk briskly until smooth and well incorporated.
  5. Mix Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Stir gently with a spatula just until combined. Avoid overmixing to prevent dense muffins.
  6. Fill Muffin Pan and Optional Topping: Divide the batter evenly among the prepared muffin cavities. Optionally, sprinkle about 1/2 teaspoon of brown sugar on top of each muffin for added crunch. Fill the unused muffin pan cavities halfway with water to help bake evenly.
  7. Bake: Place the muffin pan in the preheated oven and bake for 18–22 minutes. Check for doneness when the muffin edges are lightly browned and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake to keep muffins soft and moist.
  8. Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire cooling rack to cool completely, allowing air circulation around all sides to prevent damp bottoms.

Notes

  • Allowing the egg and yogurt to come to room temperature ensures better texture and even mixing.
  • Do not add hot coconut oil to wet ingredients to avoid seizing the mixture.
  • Skipping paper liners prevents muffins from sticking and allows for a better crust.
  • Filling empty muffin pan wells with water helps maintain even baking temperatures and moisture.
  • Do not overmix the batter to keep muffins fluffy and light.
  • Cool muffins on a wire rack to prevent condensation and sogginess on the bottoms.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-chip-muffins-recipe/