These easy chocolate chip muffins are my favorite breakfast treat! Moist, fluffy, and lightly sweet, they're delicious with a cup of coffee or tea.
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
Here’s what you’ll need to make this chocolate chip muffin recipe:
- Chocolate chips, of course! I’m personally a dark chocolate chip fan, but milk chocolate or semi-sweet chocolate chips would work here too. You could even use a mix of types!
- All-purpose flour and whole wheat flour – I love using this combination in baking. It’s more wholesome than 100% all-purpose flour, but it still yields tender, soft, and puffy muffins.
- Baking powder and baking soda – They make the muffins nice and fluffy.
- 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!
Need a vegan version? Make banana chocolate chip muffins! Head over to this banana muffins recipe and add chocolate chips.
Find the complete recipe with measurements below.
How to Make Chocolate Chip Muffins
This chocolate chip muffin recipe is super simple to make! Here’s how it goes:
First, prep your muffin pan. Lightly oil or spray a 12-cup muffin tin, or line the cups with paper liners. Preheat the oven to 350°F while you’re at it!
Next, 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.
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.
Finally, bake. Use a 1/3-cup measuring scoop to divide the batter into the prepared muffin tin. Sprinkle on those extra chocolate chips, and pop the muffins into the oven.
Bake the muffins for 22 minutes, or until 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 in the pan for 15 minutes before transferring them to a wire rack to cool completely. Enjoy!
Chocolate Chip Muffins Tips
- Spoon and level your flour. For the most precise measurement, spoon the flour into your measuring cup 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!
- Make them your own. I love this easy chocolate chip muffins recipe as written, but you should feel free to make it your own! Try reducing the chocolate chips to 1/2 cup and folding in 1/4 to 1/2 cup of another mix-in along with them. Chopped nuts like walnuts or pecans would be fantastic! Dried tart cherries would also be delicious.
More Favorite Baked Goods
If you love these chocolate chip muffins, try one of these easy baking recipes next:
- Healthy Banana Muffins
- Blueberry Muffins
- Pumpkin Muffins
- Blueberry Scones
- Healthy Banana Bread
- Pumpkin Bread
- Chocolate Zucchini Bread
- Or any of these 25 Super Fun Baking Recipes!
Chocolate Chip Muffins
- 1½ cups all-purpose flour,
- ¾ cups whole wheat flour,
- 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
- ⅔ cup almond milk
- ⅓ cup maple syrup
- ⅓ cup olive oil, or any neutral oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- 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.
Hi- could almond flour be used instead of whole wheat? Would that change anything?
Hi Lynn, I don’t think 100% almond flour would work here without other modifications to the recipe. If you’re gluten free, I think a GF all-purpose blend would be best.