Chocolate Chip Muffins
Indulge in the delightful combination of buttery goodness and sweet chocolate chips with these homemade Chocolate Chip Muffins. Perfect for breakfast, brunch, or a comforting snack, these muffins are sure to please your taste buds and satisfy your cravings.
- Prep Time: 10 mins
- Cook Time: 16–18 mins
- Total Time: 26–28 mins
- Yield: 12 muffins 1x
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ cup plain yogurt or sour cream
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease it.
- In a bowl, whisk flour, sugars, baking powder, and salt.
- In another bowl, whisk together milk, yogurt, eggs, oil, and vanilla until smooth.
- Pour wet ingredients into dry and gently stir until just combined—batter should be slightly lumpy.
- Fold in chocolate chips, reserving a few for topping.
- Divide batter evenly among muffin cups (about ¾ full) and sprinkle with remaining chips.
- Bake 16–18 minutes, or until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- Yogurt adds moisture—substitute with sour cream or buttermilk if needed.
- For variation, use half chocolate chips and half chopped nuts.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Find it online: https://ukfinda.com/chocolate-chip-muffins/