Chocolate Chip Muffins
User Reviews
5.0
69 reviews
Excellent
Chocolate Chip Muffins
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The BEST chocolate chip muffins! They're moist, tender, and packed with melty chocolate chips. Store the muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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Ingredients
- 1½ 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 sea salt
- ¼ teaspoon nutmeg
- 1 cup plain full-fat Greek yogurt
- 2 large eggs
- ⅔ cup almond milk
- ⅓ cup maple syrup
- ⅓ cup olive oil or any neutral oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F and lightly oil or spray a 12-cup muffin tin.
- In a large bowl, combine the all-purpose and whole wheat flours, the baking powder, baking soda, salt, and nutmeg.
- In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
- 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.
- 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
- Note: For a vegan version, make these vegan banana muffins and add chocolate chips.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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