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5.0 from 69 votes

Chocolate Chip Muffins

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 12
Course: Breakfast , Snacks
Cuisine: American

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

    Cup of Yum
  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

  • Note: For a vegan version, make these vegan banana muffins and add chocolate chips.