Chocolate Chip Muffins
These chocolate chip muffins are heavenly—they’re airy, soft, and sprinkled throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin from my muffin collection, and I completely comprehend why! She adores dark chocolate as much as I do, so I can confirm that these muffins enchant both kids and adults.
These muffins adhere to the same formula as my other well-liked “healthy” muffin recipes, but you won’t realize it at the first (or last) taste. They’re crafted with whole wheat flour if you desire, and they’re sweetened with honey instead of conventional sugar, which makes them exceptionally tasty. Greek yogurt contributes a gentle sour cream-like tang that gives these the taste of bakery-style muffins, while adding some extra protein.
If you enjoy my popular banana muffins or blueberry muffins, you must try this recipe!
Tips for Chocolate Chip Muffins
Avoid overmixing.
Your muffins will emerge firm rather than soft if you overmix this batter once the liquid is blended with the flour. Gently mix the batter by hand, adhering to the hints provided within the recipe, such as “you should still see a few streaks of flour and lumps.” If you’re unsure, opt for caution.
Dust the chocolate chips in cinnamon to hinder them from sinking.
This is a new technique for me, and it performs excellently. Mixing ground cinnamon with the chocolate chips prior to incorporating them into the batter makes a significant difference and is more effective than coating them in flour. The cinnamon flavor is delightful and understated, allowing for muffins with an even distribution of full-sized chocolate chips throughout.
These muffins are best after they have cooled.
I know we all relish a gooey chocolate chip, but this applies to all baked goods, especially these muffins. After they have rested, the flavors of coconut oil, honey, Greek yogurt, and cinnamon meld together and mellow, creating a genuinely enchanting muffin.
Watch How to Prepare Chocolate Chip Muffins
Ingredient Insights & Alternatives
You’ll find the complete recipe below. Here are my notes should you wish to modify this recipe to accommodate your pantry or preferences.
Flour: I typically opt for whole-grain flours whenever achievable for the additional fiber and flavor. These muffins turned out wonderfully with whole wheat pastry flour, which has regrettably become difficult to find in recent months. White whole wheat flour provides all the advantages of whole wheat flour without the “wheaty” taste. All-purpose flour will result in bakery-style muffins. The choice is yours.
Greek yogurt: I primarily tested this recipe with whole-milk Greek yogurt, which is thick and indulgent, and helps to support the weight of the chocolate chips. Lighter Greek yogurts will suffice. I wouldn’t recommend regular plain yogurt because it likely will not provide sufficient structure.
Chocolate chips: I adore dark chocolate, so I preferred these muffins with dark chocolate chips (with a 60 percent cacao content or higher). The recipe directs for 1 cup of chips, but you may manage with 3/4 cup if necessary. You can also swap out other flavored chips, such as white chocolate or buttermilk, or utilize coated chocolate confections like M&M’s for added color.
Honey: Utilize standard, liquid honey for this recipe. I also experimented with maple syrup, which works acceptably, but I favored the taste and enhanced sweetness that honey provides.
Coconut oil vs. olive oil: This is a draw, in my view. Virgin coconut oil imparts an almost imperceptible coconut taste, while refined coconut oil is virtually tasteless. If you opt for olive oil and desire the muffins to not taste like it, choose a mild oil such as California Olive Ranch. Vegetable oil and avocado oil also make suitable substitutes.
Turbinado sugar: Sprinkling the tops of the muffins with turbinado sugar (also termed raw sugar) gives a delightful little crunch, though it’s optional.
Additional Muffins to Prepare
If you relish these muffins, be certain to explore these muffin recipes:
Kindly let me know how your chocolate chip muffins turn out in the comments! I delight in hearing from you.
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Chocolate Chip Muffins
These chocolate chip muffins are airy with fantastic flavor! This muffin recipe is fully packed with chocolate chips and simple to prepare by hand. Recipe yields 1 dozen muffins.
- Preheat your oven to 375 degrees Fahrenheit. Line the muffin cups with liners or grease them using butter, coconut oil, or cooking spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together.
- In a medium-sized mixing bowl, mix the oil and honey and whisk them together. Add the eggs and beat well, then incorporate the yogurt and vanilla. Blend thoroughly. (If the coconut oil solidifies upon contact with the cold ingredients, gently warm the mixture in the microwave in 30-second intervals.)
- Pour the wet ingredients into the dry and combine with a large spoon until mostly mixed (you should still see a few streaks of flour and lumps).
- In a petite bowl, mix the chocolate morsels and cinnamon together (this keeps the morsels from descending to the bottom). Carefully incorporate them into the batter (avoid overmixing, or your muffins will become dense).
- Distribute the batter uniformly among the 12 muffin compartments (they will be quite full, which is acceptable). Dust the tops of the muffins with turbinado sugar, if desired. Bake the muffins for 16 to 18 minutes, or until they are golden on top and a toothpick inserted into a muffin emerges clean, without any crumbs (chocolate streaks are fine).
- Set the muffin tray on a cooling rack to cool down. If you have any remaining muffins, store them, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze extra muffins for up to 3 months.
Notes
Recipe modified from my Healthy Blueberry Muffins.
*Note on Greek yogurt: I’ve experimented with various fat levels, and the muffins have consistently turned out well. Yogurt with higher fat content, like whole milk yogurt, will result in a slightly richer muffin. I’m reluctant to recommend using plain (not Greek) yogurt, because the chocolate morsels might sink and your muffins may not rise as nicely.
Make it dairy free: Refer to chocolate morsel and buttermilk options above.
Make it gluten free: Replace an all-purpose gluten-free flour mix for the whole wheat flour. Bob’s Red Mill offers a gluten-free blend that performs well.
Change it up: Switch to other flavored morsels such as white chocolate or buttermilk, or employ coated chocolate candies like M&M’s for added color.
Nutrition
The details provided are an estimate generated by an online nutrition calculator. It should not replace a professional nutritionist’s counsel. See our full nutrition disclaimer here.
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