Chocolate Chip Muffins
There’s nothing quite like the aroma of freshly baked chocolate chip muffins wafting through your kitchen. 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.
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.
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