Chocolate Chip Muffins
from kristineskitchenblog.comThese Chocolate Chip Muffins are soft, fluffy and bursting with chocolate chips. Enjoy them as a sweet treat for breakfast or an afternoon snack. Be sure to let the Greek yogurt, milk and eggs come to room temperature before beginning this recipe.
Servings: 12 muffins
Calories: 316kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1muffin | Calories: 316kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 185mg | Potassium: 266mg | Fiber: 1g | Sugar: 19g | Vitamin A: 301IU | Vitamin C: 0.2mg | Calcium: 127mg | Iron: 1mg
