Chocolate Chip Muffins

These chocolate chip muffins are my favorite breakfast treat! Moist, puffy, and lightly sweet, they're delicious with a cup of coffee or tea.

Chocolate chip muffins

When I was growing up, I ate chocolate chip muffins for breakfast nearly every morning. They were one of my mom’s specialties – moist, tender, and lightly sweet. Served warm, with a cold glass of milk to drink, they were an unbeatable way to start the day.

These days, I prefer coffee or tea to milk, but I still savor a chocolate chip muffin whenever I get the chance. Lately, “whenever I get the chance” has been pretty much all the time, because I’ve been baking this chocolate chip muffin recipe on repeat.

If you also happen to love chocolate chip muffins, you have to try this recipe. As they bake, the muffins fill your kitchen with the heavenly aroma of chocolate and spices. When they come out of the oven, they’re moist and puffy, with a delicious sweet, spiced flavor. Eat one for breakfast, a snack, or even dessert. When it comes to these chocolate chip muffins, you really can’t go wrong.

Chocolate chip muffin recipe ingredients

Chocolate Chip Muffin Recipe Ingredients

Here’s what you’ll need to make this chocolate chip muffin recipe:

  • Chocolate chips, of course! Fold most of them into the batter, reserving a few to sprinkle on top.
  • All-purpose flour and whole wheat flour – I love using this combination in baking. It’s more wholesome than 100% all-purpose flour, and it yields tender, soft, and puffy muffins.
  • Baking powder and baking soda – They make the muffins nice and puffy.
  • Nutmeg – The secret ingredient! I add a tiny pinch to enhance the rich flavor of the chocolate chips.
  • Greek yogurt – For extra moisture and richness.
  • Eggs – They add moisture and help the muffins puff up as they bake.
  • Almond milk – Or any milk you like! Oat milk would work nicely here too.
  • Maple syrup – It sweetens the muffins naturally and adds a subtle maple flavor.
  • Olive oil – I use olive oil because it’s what I keep on hand, but if you prefer, you could substitute a neutral oil, such as avocado or vegetable oil.
  • Apple cider vinegar – For extra rise.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

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

Hands whisking wet ingredients in a mixing bowl

How to Make Chocolate Chip Muffins

This chocolate chip muffin recipe is super simple to make! Here’s how it goes:

First, whisk together the wet and dry ingredients in separate bowls. In a medium bowl, combine the yogurt, eggs, almond milk, maple syrup, oil, vinegar, and vanilla. In a large bowl, stir together the flours, baking powder, baking soda, nutmeg, and salt.

Hands folding wet and dry ingredients together with a spatula

Then, pour the wet ingredients into the bowl of dry ingredients. Stir until just combined.

Gently fold in the chocolate chips, saving a few to sprinkle on top.

Hands using spatula to fold chocolate chips into muffin batter

Finally, bake. Use a 1/3-cup measuring scoop to divide the batter into a greased 12-cup muffin tin. Sprinkle on those extra chocolate chips, and pop the muffins in a 350° oven.

Bake for 22 minutes, or the muffin tops spring back to the touch. They should be lightly golden brown, and a toothpick inserted in the center should come out with a few crumbs attached.

Allow them to cool for 15 minutes in the tin before transferring them to a wire rack to cool completely. Enjoy!

Chocolate chip muffins in muffin tin

Chocolate Chip Muffins Tips

  • Spoon and level your flour. For the most precise measurement, spoon the flour into your measuring cups and level it off with a knife. DON’T scoop it straight from the canister or bag. If you do, your cups of flour will be densely packed, and you’ll accidentally add too much flour to the recipe. Too much flour = dry muffins. No one wants those!
  • Mix until the wet and dry ingredients are just combined. If you bake often, you’ve heard this tip more than any other: don’t overmix! When you stir too much, you start to develop the gluten in the flour. Developing gluten is a good thing when you’re kneading bread, but in muffins? Not so much. Overmixing the batter will make them tough and dense.
  • Don’t reach for one right away. The chocolate chip muffins will be SUPER tempting when you pull them out of the oven, but don’t reach for one right away. They need at least 15 minutes to set up. The cooling time perfects their moist, tender texture and creates a richer chocolate flavor. Yes, the wait is worth it!

Chocolate chip muffins recipe

More Favorite Baked Goods

If you love these chocolate chip muffins, try one of these easy baking recipes next:

Chocolate Chip Muffins

rate this recipe:
5 from 6 votes
Prep Time: 10 mins
Cook Time: 22 mins
Serves 12
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 2 days, or freeze them for up to 3 months.

Ingredients

  • 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
  • cup almond milk
  • cup maple syrup
  • cup olive oil, or any neutral oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips

Instructions

  • Preheat the oven to 350°F and lightly oil or spray a 12-cup muffin tin.
  • In a large bowl, combine the all-purpose and whole wheat flours, the baking powder, baking soda, salt, and nutmeg.
  • In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
  • 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.
  • 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.

25 comments

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  1. Sam Smith
    03.07.2021

    5 stars
    That quite an easy and delicious recipes for Chocolate Chip muffins. I would love to try it.

  2. Nickel
    03.07.2021

    Can you make these GF?

    • Jeanine Donofrio
      03.07.2021

      Hi Nickel, I haven’t tested these with GF flours.

  3. Susan Wright
    03.07.2021

    I can replace the eggs because we are vegan but I thought you were too thanks

  4. Anna
    03.07.2021

    Can you substitute anything for the yogurt?

    • Erin
      03.07.2021

      I actually used ricotta and blended it with a little milk. I didn’t have Greek yogurt on hand.

  5. Ela
    03.07.2021

    Can’t wait to try these! Is there any other sweetener I can use that won’t jeapordize the flavor or texture? I love maple syrup but where I live it’s hard to find, not to mention really expensive. I often bake with panela or raw cane sugar. Would either of those work?

    • Jeanine Donofrio
      03.07.2021

      Hi Ela, agave syrup would be the closest in texture, or honey might work. It needs to be a liquid sweetener otherwise it’ll throw off the rest of the wet/dry ingredient ratios. Hope that helps!

    • Jeanine Donofrio
      03.07.2021

      I’m also starting to see date syrup in stores more and more – I haven’t used it yet but that might work well here.

      • Ela
        03.07.2021

        Great! I’ve actually been meaning to make my own date syrup for awhile now. I’ll see what I come up with. Thanks for the quick reply!

  6. Corky
    03.07.2021

    Do you happen to know nutrition details. Please and thanks

  7. Susan Doucet
    03.07.2021

    5 stars
    I made these muffins tonight and LOVE them! I used non-fat greek yogurt and skim milk because those are what I had on hand, and the muffins are delicious, even with these substitutions to the recipe.

    • Jeanine Donofrio
      03.08.2021

      I’m so glad you loved them!

  8. Ava
    03.08.2021

    Would I be able to make them with regular full fat yogurt instead of Greek which I find quite pricy and harder to get in my store. Many thanks.

    • Jeanine Donofrio
      03.08.2021

      yep! that would work just fine.

  9. Susan black
    03.08.2021

    Is real maple syrup the best for these or could I use the syrup flavored with maple. Dumb question, Imknow. 🙂

    • Jeanine Donofrio
      03.08.2021

      Hi Susan, only pure maple syrup.

      • Susan Black
        03.08.2021

        Yummy! Thank you.

  10. Kelly
    03.09.2021

    5 stars
    I made these in my mini muffin tray (24 muffins in one tray x 6) and they were so good! My family couldn’t stop eating them – they’re perfectly moist, tasty, and addicting! For mini muffins, I baked them at 350 F for 14-16 minutes.

  11. Dee
    03.10.2021

    5 stars
    Super easy and delicious! They remind me of the packaged chocolate chip mini muffins I loved as a kid, without all of the extra added stuff and sugar! Definitely recommend =)

    • Jeanine Donofrio
      03.11.2021

      Hi Dee, I’m so glad you loved them!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.