This Chocolate Chip Muffin recipe makes the most moist, delicious, and perfect muffins. Your whole family will love having these for a snack.
My kids love muffins for snacks, so I knew I needed to perfect my chocolate chip muffin recipe for them. This recipe went through multiple rounds of testing with the most intense testers on the planet. What you have here is the winning batch, with one kid saying, “Omg, what did you do?? These are so good!”
These are simple to make, easy to freeze, and perfect for packing in backpacks to take to school or in work bags for a mid-day treat.
How to Make Chocolate Chip Muffins
This is a brief overview of how to make these amazing muffins. For the full recipe with all of the measurements, be sure to see the recipe card at the bottom of the post.
Whisk Together the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt so it is well combined and the baking soda and salt are well distributed through the flour.
Combine the Wet Ingredients
In a medium bowl, whisk together sugar, melted (and cooled) butter, eggs, yogurt, and vanilla.
Combine the Wet and Dry Ingredients
Mix together the flour mixture and butter mixture until just combined. Then fold in the mini chocolate chips.
Bake the Muffins
I like to use parchment muffin cups and spray them lightly with cooking spray. Fill the muffin cups 3/4 full and bake the muffins for 20 to 25 minutes or until they are lightly golden and a toothpick inserted in a muffin in the middle comes out with just a few crumbs.
Tips and Tricks
- Measure your flour properly. Your best bet is a scale, but if you can’t weigh your flour, follow my tips in How to Measure Flour to ensure that you have the correct amount for this recipe and all baking recipes.
- Be sure to use baking soda. Baking soda and baking powder aren’t interchangeable, so make sure you use fresh baking soda in this recipe. It’s best if it is less than six months old.
- Allow your butter to cool. If your butter isn’t cool when you mix it with the eggs, yogurt, and sugar, it can start to clump together rather than mix in smoothly.
- Add a few chocolate chips to the top. For the look of the muffins you see here, add a few chocolate chips to the top just before baking.
- Rotate the muffins. Halfway through baking, rotate the muffins in the oven. This will help them to brown evenly, as many ovens have hot spots.
Storing and Freezing
Store these muffins in an airtight container at room temperature for up to four days. To freeze, place them in a single layer on a baking sheet in the freezer for a few hours. Then transfer them to an airtight container and place them back in the freezer for up to three months. When you are ready to eat them, let them thaw at room temperature for about 30 minutes.
If you make these delicious chocolate chip muffins or any of my other recipes, leave me a comment and let me know what you think!
Chocolate Chip Muffins
Ingredients
- 2 1/2 cups all purpose flour (300 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup granulated sugar (198 grams)
- 8 tablespoons butter melted and cooled (113 grams)
- 3 large eggs
- 1 1/2 cups plain yogurt or sour cream (340.5 grams)
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips (177 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with parchment muffin liners and spray them lightly with cooking spray.
- In a large mixing bowl whisk together the flour, baking soda, and salt.2 1/2 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon table salt
- In a medium mixing bowl, stir together the sugar, melted and cooled butter, eggs, yogurt, and vanilla.1 cup granulated sugar, 8 tablespoons butter, 3 large eggs, 1 1/2 cups plain yogurt, 2 teaspoons vanilla extract
- Pour the butter mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.1 cup mini chocolate chips
- Fill the muffin cups 3/4 of the way full with batter and top with additional chocolate chips if desired.
- Bake for 20 to 25 minutes, rotating once halfway through the baking. Bake until the muffins are just lightly golden brown and a toothpick comes out with just a few crumbs when inserted into one of the muffins.
Dorothy @ Crazy for Crust says
Okay I need to find that show!! And these muffins. OMG!!
Sarah S says
Looks delicious, how many muffins does the recipe make?
heather @french press says
congrats to your cousin! that is really cool, and these muffins. I am making them now so we can have them for breakfast tomorrow
Thanks Heather!
Bonnie says
Am I blind? I see no directions or temperature or time???
You are not in fact blind, Bonnie. Sorry about that! We switched how my recipes are displayed and a lot of the recipes didn’t decide to cooperate. It’s all there now!
Terry says
I prefer to weigh my ingredients! I’ll figure yours out in grams, since that doesn’t stay in my head….lol…and give them a try! The last recipe was dense and dry, following the recipe to an exact T. Frustrating!
Terry says
I had to come back and leave a 5 star rating, because these are DELICIOUS!!! I weighed my ingredients, and instead of vanilla yogurt, I used regular fat flavored Greek yogurt. 2 were vanilla with chocolate chunks (I can’t remember the exact name), the other was caramel mocha. Chobani. Lisa! Try it with flavored yogurt…that mocha in there is delicious!! What a goof I made…I had them in their papers, in the oven, turned and spotted my melted butter still on the counter! Nooo! They were all scrapped back into a bowl, and I added the butter. I was so afraid they’d be dry and dense because of all the mixing! They were perfect! What a fantastic recipe! Even if you goof, you can fix it and they’re still perfect! Thank you!
Terry, thank you so much for taking the time to come back and tell me and I will definitely try that!
connie says
anything you can use to replace the yogurt?
Yes, you could use sour cream!
Wendy says
Hi there can I use heavy cream instead of the yogurt?
No, but you could substitute with sour cream!