Chocolate Chip Muffins
These Chocolate Chip Muffins are soft, fluffy and bursting with chocolate chips. Enjoy them as a sweet treat for breakfast or an afternoon snack.
These chocolate chip muffins are one of my kids’ very favorite snacks. (And, I’ll admit, mine too!) I tested this recipe many times to make sure that the muffins will turn out perfect when you bake them in your kitchen. My family of taste-testers enjoyed every batch!
Why You’ll Love These Chocolate Chip Muffins
- Chocolate! Need I say more? I don’t know anyone who can resist homemade Chocolate Chip Cookies or Chocolate Banana Bread. These chocolate chip muffins are a delicious way to satisfy a chocolate craving.
- Easy Baking Recipe. Muffins are one of the easiest things to bake, and they’re especially fun to bake with kids if you have helpers in the kitchen.
- Delicious with Coffee or Tea. These muffins are the perfect afternoon or mid-morning treat, and they’re even better served with a mug of coffee or tea (or a cold glass of milk).
- Perfect for Freezing. Like most muffins, these chocolate chip muffins freeze wonderfully. You’ll find my storage tips below.
Here are some helpful notes about the ingredients you’ll need for this chocolate chip muffin recipe, as well as substitution options.
- Flour: Use all-purpose flour, or replace half of the all-purpose flour with whole wheat flour for added nutrition.
- Baking Powder and Baking Soda: To make the muffins rise.
- Cinnamon: Adds flavor complexity.
- Salt: Salt is an essential baking ingredient that enhances all of the flavors.
- Butter: For moisture, richness and flavor. Melt the butter before combining it with the other ingredients.
- Honey: For sweetness. Pure maple syrup can be used instead of honey, if desired.
- Greek Yogurt: Protein-rich Greek yogurt helps to make the muffins moist and tender. I used full fat Greek yogurt when testing this recipe. Sour cream works well as a substitute.
- Milk: Adds moisture and gives the muffins a soft crumb. I used whole milk when testing this recipe; the extra fat provides richness.
- Eggs: Provide structure and lift.
- Vanilla: For warm sweetness.
- Chocolate Chips: You can use semi-sweet, dark chocolate or milk chocolate chips, depending on your preference. I like to use a combination of mini and regular sized chocolate chips in these muffins.
Recipe Tip: Let the Greek yogurt, milk and eggs come to room temperature before you make the muffin batter. Room temperature ingredients will incorporate together much better than cold ingredients, which is important for achieving the best texture in your muffins.
How to Make Chocolate Chip Muffins
Here is an overview of the steps to making this recipe. Find the full printable recipe with ingredient amounts below.
Combine dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon and salt.
Combine wet ingredients. In another mixing bowl, whisk together the melted butter and honey. Then whisk in the Greek yogurt, milk, eggs and vanilla.
Mix wet and dry. Pour the dry ingredients into the wet and mix with a rubber spatula until just combined.
Fold in the chocolate chips.
Scoop the batter into a greased muffin pan. Sprinkle a few extra chocolate chips on top to make the muffins look pretty.
Bake muffins at 425° F for 5 minutes. Then reduce the oven temperature to 350° F and bake for 10-12 more minutes.
- Don’t overmix the batter when combining the wet and dry ingredients and when mixing in the chocolate chips. Overmixing can cause the muffins to turn out dense and less tender.
- Baking the muffins for 5 minutes at 425° F and then reducing the temperature to 350° F for the remaining bake time helps the muffins to rise and get nice domed tops.
- To test if the muffins are done, insert a toothpick into the center of a muffin. Take them out of the oven as soon as a tester comes out clean or with just a few moist crumbs. Overbaking can dry out the muffins.
- To Store: Store muffins in an airtight container at room temperature for up to 3 days.
- To Freeze: Once cool, muffins can be stored in an airtight container in the freezer for up to 3 months.
- To Thaw: Thaw frozen muffins at room temperature for about 30 minutes, in the refrigerator overnight, or using the defrost setting of a microwave.
More Muffin Recipes
Chocolate Chip Muffins
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup honey, or pure maple syrup
- ⅔ cup plain Greek yogurt, at room temperature, can substitute sour cream
- ⅔ cup milk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups chocolate chips*, plus more for the tops of the muffins, if desired
- Preheat oven to 425° F. Grease a muffin tin with cooking spray.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Whisk until well combined.
- In a large mixing bowl, combine the melted butter and honey and whisk until well combined. Add the Greek yogurt, milk, eggs and vanilla. Whisk until well combined.
- Pour the dry ingredients into the wet ingredients. Mix with a rubber spatula until just combined (do not overmix). Gently fold in the chocolate chips.
- Scoop the batter into the greased muffin pan, filling each well almost to the top. If desired, sprinkle or press a few additional chocolate chips into the tops of the muffins. (I like to sprinkle on a few mini chocolate chips.)
- Bake at 425° F for 5 minutes. Then reduce the oven temperature to 350° F and bake for 10-12 more minutes, until a toothpick inserted into the center of a muffin comes out clean (except for possibly melted chocolate).
- Let muffins cool in the pan for 10 minutes. Then remove to a wire rack and cool for at least 10 more minutes before serving.
- You can replace half of the all-purpose flour with whole wheat flour.
- I tested this recipe with full-fat plain Greek yogurt and whole milk.
- I like to use a combination of regular sized and mini chocolate chips, about 1 cup regular sized and 1/4 cup mini.
- Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.