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.

Ingredients

Scale

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

Line a muffin pan with paper liners. Set aside.
In a large bowl stir together flour, baking powder and salt and set aside.
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.
Add the wet ingredients to the dry ingredients and whisk until combined.
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).
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.
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***.
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.