Chocolate Chip Muffin Recipe
Warm, tender, and loaded with gooey chocolate chips, this easy homemade Chocolate Chip Muffin Recipe is sure to brighten your breakfast or dessert table in just under an hour.
Ingredients
- 2 cups all-purpose flour all-purpose flour
- 3/4 cup granulated sugar granulated sugar
- 2 tsp baking powder baking powder aluminum-free for clean flavor
- 1/2 tsp baking soda baking soda
- 1/2 tsp fine sea salt fine sea salt
- 1 large egg large egg room temperature
- 1/2 cup unsalted butter unsalted butter melted and slightly cooled (sub with melted coconut oil)
- 1 cup plain Greek yogurt plain Greek yogurt full-fat or low-fat
- 1 tsp pure vanilla extract pure vanilla extract look for Nielsen-Massey
- 1/2 cup whole milk whole milk or dairy-free almond milk
- 1 1/4 cups semi-sweet chocolate chips semi-sweet chocolate chips reserve a handful for topping
- Zest of one orange orange zest optional, for a citrus twist
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease lightly with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, melted butter, yogurt, milk, and vanilla until smooth.
- Pour the wet mix into the dry ingredients. Stir with a silicone spatula just until you see no streaks of flour; a few lumps are okay.
- Add the chocolate chips and orange zest (if using), stirring briefly so you don’t crush the chips.
- Using a ⅓-cup scoop or two spoons, divide the batter evenly among the muffin cups, filling each about two-thirds full for perfectly domed tops.
- Sprinkle the reserved chocolate chips on top of each muffin. Bake 18–22 minutes until golden and a toothpick comes out with moist crumbs attached.
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Over time, I found that reducing sugar by 10–15% makes these slightly healthier without sacrificing sweetness. Using room-temperature eggs prevents the batter from curdling when you add melted butter. For extra rise, fill the muffin cups just a notch above two-thirds and tap the pan on the counter to remove air bubbles. Feel free to swap chocolate chip sizes: mini chips give you chocolate in every bite, while larger chunks create melty pockets.
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