Chocolate Chip Muffins

These are hands down the BEST chocolate chip muffins. Easy to make, with simple ingredients, these muffins are fluffy, moist and tender, and loaded with mini chocolate chips. A perfect morning treat for breakfast or after school snack for kids.

We all need an easy chocolate chip muffin recipe we can rely on. Over the years, I’ve tasted countless muffins from various bakeries, tried my hands on many different recipes, until I found this one, simple and perfect. It works with chocolate chips, or any other filling of your choice.

The key to a perfect chocolate chip muffin recipe lies in the muffin batter. The batter has to be strong enough to hold the chocolate chips (you don’t want them to fall into the bottom of the muffin liners), but still yields some light and fluffy muffins in texture. We also love that they are loaded with plenty of mini chocolate chips spread out evenly throughout the batter. It makes each bite absolutely irresistible.

Why you’ll love this muffin recipe

• They’re EASY to make (it will take you 5 mins!) ✔
• Prepared with simple ingredients ✔
• A perfect muffin batter recipe ✔
• They have a perfect crumb: fluffy, moist and tender ✔
• Loaded with mini chocolate chips ✔
• 2 possible versions: melted butter or vegetable oil (see below) ✔
• They make a perfect morning treat for breakfast or after school snack ✔

One recipe: 2 versions

To make these chocolate chip muffins, you need some basic ingredients you probably always – or almost – have at home: all-purpose flour, granulated sugar, egg, plain yogurt, baking powder and salt (+ vanilla extract). When it comes to the choice of fat, I share 2 possible versions: one with melted butter that creates some buttery, bakery-style muffins with a unique flavor, and one with vegetable oil, which results in a very moist and lighter crumb. To be honest, I can never decide between one or the other, it all depends on my mood!

How to make these muffins?

Pro tips to make chocolate chip muffins

• Use mini chocolate chips (rather than regular size chocolate chips) and mix them with one Tablespoon of flour before using. This will help them to spread evenly throughout the batter.
• Mix the batter until just combined  (do not overmix) to allow the leaveners to activate and froth while in contact with the wet ingredients.
• The key to tall and fluffy muffins, bakery-style, is to let the muffin batter rest at room temperature for 1 hour before using.
• Be very gentle as you scoop the batter into the muffin liners. Just scoop with an ice cream scoop and plop into the liners, do not add more batter on top or you risk to disrupt the leavening process that creates these fluffy muffins.
• Add extra mini chocolate chips and sprinkle with granulated sugar before baking for a crispy, chocolatey muffin top.

How to store these muffins?

I recommend to let the muffins cool entirely onto a wire rack at room temperature, and then transfer to a ziploc bag to keep the them moist and tender. You can also freeze them in the ziploc bag. Thaw at room temperature, or simply place in the microwave for a few seconds until soft and tender (I usually go for the last option to answer my chocolate chip muffin craving in no time)!

Possible recipe variations

You can follow the recipe to a T, or add a few twists here and there to create your own version:

• Consider adding a dash of cinnamon to the batter.
• For a fall version, you can add a handful of walnuts, pecans or hazelnuts.
• Replace the mini chocolate chips with blueberries.
• Dust the muffin tops with sugar to create a crispy, bakery-style texture.
• Or add a streusel topping to make them extra delicious.

Other muffin recipes you’ll love:

• Vegan Blueberry Muffins with Flaxseed
• Perfect Chocolate Chip Banana Bread Muffins
• Cardamom Raspberry Streusel Muffins
• Sugar-Free Almond Butter Banana Muffins

More recipes with chocolate chips:

• Chocolate Chip Pound Cake
• Buttermilk Chocolate Chip Scones
• Easy Chocolate Chip Brioche Buns

Chocolate Chip Muffins

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• Author: Delphine Fortin
• Prep Time: 5 mins
• Rising Time: 1 hour
• Cook Time: 20 mins
• Total Time: 1 hour 25 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Cuisine: American

These are hands down the BEST chocolate chip muffins. Easy to make, with simple ingredients, these muffins are fluffy, moist and tender, and loaded with mini chocolate chips. A perfect morning treat for breakfast or after school snack for kids.

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Ingredients

Scale 1x2x3x

• 1 cup (120g) all-purpose flour
• 1 ½ teaspoon baking powder
• 1 pinch salt
• 1 large egg
• ½ cup (100g) granulated sugar
• ½ cup (120g) plain yogurt, full fat
• ¼ cup (60 ml) vegetable oil, neutral in taste (such as canola oil) OR melted butter, unsalted*
• 1 teaspoon vanilla extract
• ¾ cup (130g) mini chocolate chips + more for sprinkling over the muffins

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Instructions

1. Line a muffin pan with paper liners. Set aside.
2. In a large bowl stir together flour, baking powder and salt and set aside.
3. In a medium bowl, mix together egg and granulated sugar until combined. Pour in yogurt, vegetable oil (or melted butter, slightly cooled), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk until combined.
5. Mix the mini chocolate chips with 1 Tablespoon flour in a bowl**, then fold in the mini chocolate chips into the muffin batter and stir until evenly spread (do not overmix the batter).
6. Cover the bowl with a cloth and let the muffin batter sit at room temperature for 1 hour to give time to the baking powder to activate – it’s the key to tall and fluffy muffins, with an airy crumb.
7. Preheat the oven to 400°F (250°C), and carefully scoop the muffin batter into the muffin cavities up to the top. Add extra mini chocolate chips on top of each muffin***.
8. Place muffins in the oven and reduce immediately the oven temperature 375°F (190°C). Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely. Enjoy!

Notes

* You can either go for vegetable oil (neutral in taste) or melted butter. Expect a different crumb texture depending on which one you use. Vegetable oil makes the muffin crumb extra moist and tender, while the melted butter (slightly cooled) yield some generous, buttery and bakery-style muffins. There is no right or wrong in going for one or the other, it’s just a matter of personal preference.

** This is a little trick that ensures the mini chocolate chips spread evenly through the batter instead of falling into the bottom of the muffin pan.

*** You can lightly sprinkle some granulated sugar over the muffins before baking them. This will create a crispy and irresistible muffin top, bakery-style.

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