Chocolate Chip Muffins
These chocolate chip muffins are like little bites of heaven! My kids love the mini size. Bake up a big batch and keep them in the freezer! Such a yummy way to start their day.
I’m so happy to be sharing the recipe for these chocolate chip muffins with you today!
These are a HUGE family favorite around my house, especially for my youngest. He’s a chocoholic. He would eat chocolate at every meal, including breakfast!
He begs me for chocolate chip pancakes all the time. On the weekends I usually give in, but during the week it’s not always easy to find the time to stand over the stove scooping batter and flipping…
Muffins are so much easier!
You can buy pre-packaged chocolate chip mini muffins at the grocery or convenience store, but I feel so much better when I can feed my family something that I’ve baked from scratch.
These muffins are made from wholesome ingredients like fresh eggs and Greek yogurt, and they have just the right amount of sweetness.
They’re moist and fluffy, and the chocolate chips make them feel like such a special treat!
The mini size is great for kids. They’re easy for them to manage in just a few bites.
I bake up a big batch and freeze them on a sheet tray, then transfer them to a zip-top bag and just grab a few at a time for my son’s breakfast or snack. They thaw out in about 10 seconds in the microwave.
But these can be baked in a standard-sized pan too! You’ll get 12 regular sized chocolate chip muffins out of a batch, and the bake times are listed below for both the mini and the standard size.
You could sub out the chocolate for blueberries as well! My favorite are the frozen wild blueberries you can buy by the bagful in the frozen foods section. They’re tiny and full of flavor!
And if you’re looking for a yummy way to top these muffins, we love either a sprinkling of clear sparkling sugar, or a thick layer of crumbly streusel. So good!
More great breakfast recipes on my “Breakfast/Brunch Recipes” Pinterest board!
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** WATCH THIS LIVE RECIPE DEMO TO SEE HOW IT’S DONE! **
Chocolate Chip Muffins
Ingredients
- 2 1/2 cups (375 g) all-purpose flour
- 3/4 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter, , melted and cooled slightly
- 1 cup (200 g) Greek yogurt*
- 1/4 cup (3 tablespoons) milk
- 2 large eggs
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 10 ounces (283.5 g) semi-sweet chocolate chips, (or mini chocolate chips)
Instructions
- Preheat the oven to 350 degrees F (for mini muffins) or 425 degrees F (for standard size muffins), and mist a mini-muffin pan with non-stick spray (or line a muffin pan with papers).
- Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
- Place the melted butter, Greek yogurt, milk, eggs, and vanilla in a large liquid measuring cup, and whisk to combine.
- Pour the liquid ingredients into the dry, and fold together until just barely combined (there should still be a few streaks of flour).
- Fold in the chocolate chips, and divide the batter equally between all wells of the muffin pan(s).
- Bake standard size muffins for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake an additional 10 to 14 minutes. Bake mini muffins for 10 to 12 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Notes
Hi,
The Greek yogurt I use is super thick. Should I try using a different brand? Or could I reduce the amount of yogurt, and use more milk? What brand do you recommend?
The reason is my batter ends up very thick- nearly like bread dough and makes it trick to work with.
Thanks for the recipes!
Do you bake your mini muffins at 425 degrees?
You’ll find the answer to that in step one of the recipe instructions- 350 degrees F.
Hi there. I just want to know of any adjustments to the ingredients, oven temperature and baking time if I want to bake this as mini mocha choco chip muffins? Thanks in advance. ?
Followed recipe including Greek yoghurt, and ended up with more of a dough than batter. My eggs were large, but ended up adding two more and extra milk. Hopefully they’ll turn out ok…
Hey Christina! So sorry to hear you had trouble. The batter is meant to be quite thick and stiff. This is how you get tall, bakery style muffins and not muffins with flat tops. I definitely would not advise adding more eggs. You can see what the batter is meant to look like if you check out the video.
Yes!!! That was it!! My sister’s chicken eggs were too small and using 4 of them equaled 2 regular large eggs!! These muffins taste so good!!
So glad you were able to figure it out! I use large eggs in all my baking. They’re around 50 grams without the shell.
I used 2 eggs from my sister’s young chickens that appeared to be to the same size as my store bought eggs. I then added two more of my sisters eggs. I used the smallest ones. The “dough” batter became more like actual liquidy batter after that. Let’s hope they bake up good!!!
My batter after “mixing to just combined” was really dry. Like dough instead of batter. Is that supposed to happen?
Help! I must have done something wrong – mine turned out very biscuit like. I didn’t have any yogurt on hand, so I used your idea of milk and vinegar, letting it sit to thicken. I followed step by step and don’t quite know where I went wrong. I will totally try again, but in the mean time, any suggestions?
I’m so sorry Jen! Is there a chance you could have missed an ingredient? I make this recipe pretty regularly, and they always come out soft & cake-y. Or maybe they baked too long & got dry?
These muffins are VERY good! Love the moistness! I used margarine instead of butter, I like using margarine when I’m baking instead of butter, and they turned out very good!! Thanks!
So happy they worked out well for you Annette! I just made another batch this morning for my kids. Thanks so much for the feedback!
If I would add cocoa to make them double chocolate muffins would that dry them out.
It might a little Janice- but you could probably compensate with a little more milk. Hope that’s helpful!
Love this recipe! Quite crunchy on top, and tender and quite moist inside although not feeling oily unlike other muffin recipes. My kids love the muffins!
So glad to hear it Diana! Thank you so much for the nice review!
Allie, do you use cake flour in the same measurements for this recipe? Thanks!
Hey Monica! I don’t usually use cake flour for my muffins, but if you wanted to experiment then yes, I’d use the same amount of cake flour.
They sound amazing!!! Is it 1 tablespoon or 1 tsp of baking powder? A tablespoon seems like a lot.
It’s 1 tablespoon! Thanks Kim!
yesss-as a fellow chocoholic I completely agree with your son!
I love anything chocolate! This would be perfect for me and maybe I would share with my kids!
These look like the best muffins!
I agree with you, I much prefer to make these at home than store-bought, plus these muffins look so good! my kids will love these too! my son is also a chocohoic!!! lol…great recipe and post 🙂
Aw, thanks Albert! I hope you and your son enjoy these muffins!
You’ve got to love a good old choc-chip muffin! These look incredible, and I love the sprinkling of sugar on top.
Thank you so much! My son loves that crunchy sugar too!
Your little one sounds like someone after my own chocolate loving heart! I love these and would eat them at every meal too!
Those big melted chocolate chips are calling my name!