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Chocolate Chip Muffins - Soft, Sweet, and Perfect for Any Morning

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 and 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/2 cup (120 g) plain yogurt or sour cream, room temperature
  • 1/4 cup (60 ml) neutral oil (canola or vegetable)
  • 1/4 cup (57 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (170 g) chocolate chips (a mix of mini and regular works well)
  • Optional: 2 tablespoons coarse sugar for sprinkling on top

Method
 

  1. Prep your pan. Line a 12-cup muffin tin with paper liners. Preheat the oven to 425°F (220°C). This burst of heat helps create tall, domed tops.
  2. Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Mix wet ingredients. In a separate bowl or large measuring cup, whisk milk, yogurt, oil, melted butter, eggs, and vanilla until smooth.
  4. Combine gently. Pour the wet ingredients into the dry. Stir with a spatula until just combined. A few streaks of flour are okay. Do not overmix or the muffins can turn dense.
  5. Fold in chocolate chips. Reserve a small handful for topping and fold the rest into the batter with two or three light strokes.
  6. Portion the batter. Divide evenly among the muffin cups, filling them about 3/4 full. Sprinkle the tops with the reserved chocolate chips and coarse sugar if using.
  7. Bake high, then lower. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 12–15 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
  8. Cool briefly. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’re great warm, when the chocolate is still soft.