Chocolate Chip Muffins

User Reviews

5

46 reviews
Excellent

Chocolate Chip Muffins

Chocolate Chip Muffins combine all-purpose and whole wheat flours with warm spices, Greek yogurt, eggs, almond milk, maple syrup, and olive oil for moisture. The batter is gently mixed to maintain tenderness before chocolate chips are folded in. Baking results in tender muffins with a balance of sweetness and a fluffy crumb, suitable for breakfast or snacks.

Description

This muffin recipe blends a mix of all-purpose and whole wheat flours with baking powder, baking soda, salt, and nutmeg to provide structure and mild warmth. The wet ingredients include Greek yogurt, eggs, almond milk, maple syrup, neutral oil, vinegar, and vanilla. Combining the wet and dry ingredients carefully avoids overmixing which preserves a light texture.

Folding in chocolate chips creates pockets of melted chocolate after baking. Muffins bake until moist yet set, with tops that spring back, delivering a tender crumb. Cooling on racks prevents sogginess.

The muffins are versatile for breakfast or afternoon snacks. A vegan alternative is suggested using a banana-based recipe with chocolate chips.

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Ingredients

Servings
  • cups all-purpose flour spooned and leveled
  • ¾ cups whole wheat flour spooned and leveled
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt sea salt
  • ¼ teaspoon nutmeg
  • 1 cup plain full-fat Greek yogurt
  • 2 egg large
  • cup almond milk
  • cup maple syrup
  • cup olive oil or any neutral oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips

Instructions

  1. Preheat the oven to 350°F and lightly oil or spray a 12-cup muffin tin.
  2. In a large bowl, combine the all-purpose and whole wheat flours, the baking powder, baking soda, salt, and nutmeg.
  3. In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
  4. Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips and use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
  5. Bake for 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let cool for 15 minutes, and then transfer to a wire rack to continue cooling.

Notes

  • To make these muffins vegan, try a banana-based vegan muffin recipe and fold in chocolate chips.
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5

46 reviews
Excellent

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