There’s nothing quite like the aroma of freshly baked chocolate chip muffins wafting through your kitchen. These golden, tender treats are studded with melty chocolate chips, offering a perfect balance of sweetness and richness. With just 10 minutes of prep and 22 minutes in the oven, you’ll have a batch of warm, fluffy muffins ready to brighten your morning or satisfy an afternoon craving.
Each bite delivers a delightful contrast of textures—soft, moist crumb paired with gooey pockets of chocolate. Whether enjoyed with a cup of coffee or as a quick snack, these muffins are a comforting indulgence that’s both easy to make and impossible to resist. Perfect for busy days or lazy weekends, they’re a guaranteed crowd-pleaser.
Ingredients for Perfect Chocolate Chip Muffins
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- ¾ cup whole wheat flour (spooned and leveled; can substitute with all-purpose flour if needed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt (or regular salt)
- ¼ teaspoon nutmeg (optional, but adds warmth)
- 1 cup plain full-fat Greek yogurt (can use regular yogurt or sour cream as a substitute)
- 2 large eggs
- ⅔ cup almond milk (or any milk of choice)
- ⅓ cup maple syrup (honey or agave syrup works too)
- ⅓ cup olive oil (or any neutral oil like avocado or vegetable oil)
- 1 tablespoon apple cider vinegar (helps with rise and texture)
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips (use dark, milk, or semi-sweet based on preference)
Step-by-Step 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 flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg. Mix well.
- In a medium bowl, whisk together the Greek yogurt, eggs, almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl of dry ingredients. Stir just until combined—do not overmix.
- Gently fold in the chocolate chips using a spatula.
- Use a ⅓-cup measuring cup to scoop the batter into the muffin cups, filling each about ¾ full.
- 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 the muffins cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.
Perfect Pairings: Toppings and Serving Ideas
Take your Chocolate Chip Muffins to the next level with a drizzle of melted chocolate or a dollop of whipped cream. For a fruity twist, serve with fresh berries or a side of banana slices. These muffins also pair wonderfully with a cup of coffee or a glass of cold almond milk for a delightful snack or breakfast treat.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a zip-top bag for up to 3 months—just thaw at room temperature or reheat when ready to enjoy.
Mix It Up: Recipe Variations to Try
Swap out the chocolate chips for dried fruit, nuts, or even white chocolate chips for a different flavor profile. If you’re feeling adventurous, add a teaspoon of cinnamon or a handful of shredded coconut to the batter. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose and whole wheat flours.
Quick Tips for Effortless Baking
Use a cookie scoop or ice cream scoop to evenly distribute the batter into the muffin cups—it’s faster and less messy! To prevent overmixing, stir the wet and dry ingredients just until combined. And don’t forget to let the muffins cool in the tin for 15 minutes before transferring them to a wire rack—this helps them set perfectly.
Essential Equipment for Muffin Success
A 12-cup muffin tin is a must for this recipe, and a light coating of oil or nonstick spray ensures easy removal. A whisk and two mixing bowls (one for wet ingredients, one for dry) make prep a breeze. Finally, a toothpick or cake tester is your best friend for checking doneness—look for a few crumbs, not wet batter.
Chocolate Chip Muffins
Ingredients
- 1½ 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
- 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
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.