Ingredients

• Vegetable oil spray
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 1/2 cups plain yogurt
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips
• optional: sprinkle with flaky sea salt or Maldon salt right out of the oven.

Prep and Preheat

Adjust your oven rack to the middle position and preheat it to 375°F. Lightly coat a 12-cup muffin tin with vegetable oil spray.

Whisk Dry Ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt until well combined.

Whisk Wet Ingredients

In a medium bowl, whisk together 1 1/2 cups plain yogurt, 2 lightly beaten large eggs, 6 tablespoons melted and cooled unsalted butter, 1 tablespoon vegetable oil, and 1 teaspoon vanilla extract until the mixture is smooth.

Combine and Fold

Pour the wet ingredients into the dry ingredients bowl and gently stir with a rubber spatula until just combined. Be cautious not to overmix; fold in 1 cup dark chocolate chips until distributed evenly.

Portion the Muffins

Use a 1/3-cup scoop to evenly distribute the batter among the muffin cups, filling each one about three-quarters full.

Bake

Position the muffin tin on the middle rack and bake until the tops are golden and a toothpick inserted into the center comes out clean, about 20-25 minutes.

Cool and Serve

Allow the muffins to cool in the tin for 15 minutes. Gently loosen each muffin using your fingertips and transfer them to a wire rack. Let them cool for at least 10 more minutes before serving.

Optional: While cooling sprinkle with flaky salt.

Print Pin

Chocolate Chip Muffins

Chocolate Chip Muffins with rich, melty chocolate pieces embedded in a soft, tender crumb. The muffins offer a perfect balance of sweetness and a hint of vanilla aroma.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 15 minutes mins

Total Time 55 minutes mins

Ingredients

• ▢ Vegetable oil spray
• ▢ 3 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon table salt
• ▢ 1 1/2 cups plain yogurt
• ▢ 2 large eggs
• ▢ 6 tablespoons unsalted butter melted and cooled
• ▢ 1 tablespoon vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup dark chocolate chips
• ▢ optional: sprinkle with flaky sea salt or Maldon salt right out of the oven.

Instructions

• Preheat oven to 375°F and lightly coat a 12-cup muffin tin with vegetable oil spray.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a medium bowl, whisk together yogurt, eggs, melted butter, vegetable oil, and vanilla until smooth.
• Pour wet ingredients into dry ingredients and gently stir until just combined. Fold in chocolate chips.
• Distribute batter evenly among muffin cups, filling each about three-quarters full.
• Bake on the middle rack until golden and a toothpick comes out clean, about 20-25 mins.
• Cool muffins in the tin for 15 mins, then transfer to a wire rack to cool for an additional 10 mins before serving.
• Optional: While cooling sprinkle with flaky sea salt or Maldon salt right out of the oven.