Chocolate Chip Muffins

5 from 1 vote

These easy homemade Chocolate Chip Muffins have a light and tender crumb thanks to Greek yogurt and are loaded with mini chocolate chips. Top with coarse sugar for a lightly sweet breakfast or snack!

Course Breakfast

Cuisine American

Keyword chocolate chip muffins

Prep Time 10

Cook Time 12

Servings muffins

Calories 226kcal

Author Trish - Mom On Timeout

Ingredients

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter softened
½ cup granulated sugar
2 large eggs room temperature
⅔ cup plain greek yogurt
1 teaspoon vanilla extract
¾ cup mini semi-sweet chocolate chips plus more for topping if desired
2 tablespoons coarse sugar optional topping

Instructions

Preheat the oven to 450F and line a muffin pan with parchment liners or grease each well with non-stick cooking spray. Set aside.
In a medium bowl, sift together 1½ cups of the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar, then mix in the eggs, Greek yogurt, and vanilla extract.
Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix. Fold the chocolate chips into the batter.
Divide batter evenly between each muffin liner and top with additional mini chocolate chips and coarse sugar, if desired.
REDUCE HEAT TO 375F DEGREES and bake for 12 to 16 minutes or until the muffin tops are golden brown and an inserted toothpick comes out clean from the center of the muffins. You can alternatively preheat the oven to 375F and bake for 20 to 22 minutes.
Allow muffins to cool in the pan for several minutes before removing and enjoying.

Notes

Tools Needed:

Muffin Pan | Mixing Bowls | Parchment Liners

Nutrition