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Chocolate Chip Muffins

rate this recipe:
5 from 9 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.


  • 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


  • 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.


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