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Chocolate Chip Muffins

Chocolate Chip Muffins
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5 from 1 review

This chocolate chip muffins recipe makes tall, moist muffins! They’re studded with chocolate and topped with crunchy sugar.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 1/2 cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 1 cup chocolate chips (mini*, regular or a mix), plus more for sprinkling the tops
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vanilla, vegetable oil, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the chocolate chips into the batter.
  3. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping 1/4 cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins, then sprinkle with turbinado sugar.
  4. Bake: Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store 3 to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Notes

*Mini chocolate chips look great and provide a more even chocolate distribution into the batter. Use them if you like, or a mix of regular and mini!

Find it online: https://www.acouplecooks.com/chocolate-chip-muffins/