Chocolate chip muffins
User Reviews
5
Chocolate chip muffins
Description
Chocolate chip muffins blend basic pantry ingredients with a dollop of Greek yogurt and vanilla to create a tender and moist muffin base. Milk chocolate chips distributed throughout add bursts of sweetness. Baking at a higher temperature first to set the topping and rise, then reducing the heat ensures an even bake and a sugared crumb topping that crisps gently. The result is a soft, lumpy batter consistency that holds pockets of melted chocolate without overmixing.
The crumbly topping with brown sugar, flour, and butter enhances the muffins by adding texture contrast and a faint caramel note. These muffins are best served cooled slightly after baking to allow flavors to settle. The balance of oil and yogurt provides moisture while keeping the crumb light.
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for about a week. They freeze well when sealed, lasting up to three months. Using room temperature ingredients helps them blend smoothly for consistent texture. Adjust the size of muffin tins as preferred—this recipe is versatile for standard or jumbo sizes.
Ingredients
- 1 1/2 cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 pinch salt
- ⅓-½ cup milk chocolate chips semi sweet or mixture
- 1 large egg room temperature
- ½ cup Greek yogurt 159 in total grams, whole, plain or vanilla flavoured, room temperature, 1 tablespoon
- ⅓ cup milk room temperature
- 1/3 cup vegetable oil commonly sunflower oil
- ½-1 teaspoon vanilla
TOPPING
- 1/4 cup brown sugar packed
- 1 1/2 tablespoons all-purpose flour
- ¾ tablespoon butter softened
- 2 tablespoons chocolate chips optional
For room temperature remove the ingredients 45-60 minutes from the fridge before using.
Instructions
- Pre-heat oven to 400F (200C), grease and flour or line muffin tin with paper liners (this recipe makes 9 muffins).
TOPPING
- In a small bowl combine the sugar and flour cut in the butter until the mixture resembles large crumbs, then stir in the chips, set aside.
MUFFINS
- In large bowl whisk together the flour, sugar, baking soda, baking powder and salt, then add mini chocolate chips, stirring gently to combine.
- In a medium bowl whisk together the egg, yogurt, milk, vanilla and oil until combined.
- Pour wet mixture into dry mixture and stir just until combined (stir approximately 15-16 times no more). Batter should be lumpy.
- Fill the muffin tins almost to the top. Sprinkle with the topping. Bake for 5 minutes then lower the heat to 350F (180C), continue to bake for approximately 12-15 minutes, check for doneness with a toothpick. Let cool for about 5 minutes in the pan then move to a wire rack to cool completely. Enjoy!
Notes
- Use room temperature ingredients by removing them from the fridge 30-45 minutes before mixing.
- This recipe produces nine medium muffins, but doubling the batter can make six jumbo muffins.
- Cool muffins completely before storing in an airtight container to keep them fresh at room temperature for 2-3 days or refrigerate for up to 7 days.
- For longer storage, freeze cooled muffins in airtight packaging; they maintain quality for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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