Chocolate Chip Muffins Recipe
These delicious Chocolate Chip Muffins are a perfect blend of wholesome ingredients and sweet indulgence. Made with a combination of all-purpose and whole wheat flours, Greek yogurt, and almond milk, these moist muffins deliver a tender crumb with bursts of rich chocolate chips in every bite. Sweetened naturally with maple syrup and lightly spiced with nutmeg, they make an ideal breakfast treat or afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
Wet Ingredients
- 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
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F (175°C) and lightly grease or spray a 12-cup muffin tin to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, sea salt, and nutmeg until well combined.
- Combine the wet ingredients: In a separate medium bowl, thoroughly whisk the Greek yogurt, eggs, almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla extract until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until everything is blended; avoid overmixing to keep the muffins tender. Then fold in the chocolate chips evenly throughout the batter.
- Fill the muffin cups: Using a ⅓-cup measuring cup, scoop the batter into the prepared muffin tin, distributing evenly among the 12 cups.
- Bake the muffins: Place the muffin tin in the oven and bake for 22 minutes or until the tops bounce back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and serve: Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter as it can result in dense muffins.
- You can substitute olive oil with any neutral oil like vegetable or canola oil.
- For a dairy-free option, replace Greek yogurt with a plant-based yogurt and ensure the almond milk is unsweetened.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Adding nuts like chopped walnuts or pecans can add a nice crunch if desired.
Find it online: https://recipeplenty.com/chocolate-chip-muffins-recipe/
