Chocolate chip muffins
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5.0
18 reviews
Excellent
Chocolate chip muffins
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These Chocolate Chip Muffins make the perfect breakfast or snack idea. So easy to make. A delicious muffin with a crunchy streusel topping.
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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 chocolate chips (milk chocolate, semi sweet or even a mixture)
- 1 large egg (room temperature)
- ½ cup + 1 tablespoon greek yogurt (whole) (room temperature) (you can use plain or vanilla flavoured) (159 in total grams)
- ⅓ cup milk (room temperature)
- 1/3 cup vegetable oil (I use sunflower oil)
- ½-1 teaspoon vanilla
TOPPING
- 1/4 cup packed brown sugar
- 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
- For room temperature ingredients remove from the fridge 30-45 minutes before using.
- I used a 6 medium size muffin tin but you could double the recipe and make 6 jumbo muffins.
- Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. Muffins should last up to 2-3 days or 7 days in the fridge.
- Freshly baked cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. They will keep up to 3 months.
Nutrition Information
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Calories
279kcal
(14%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
127mg
(5%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
89IU
(2%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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