Description

These chocolate chip muffins are the perfect blend of moist, tender crumb and melty chocolate chips. Made with a mix of all-purpose and whole wheat flour, Greek yogurt for creaminess, and natural sweeteners, these muffins are a wholesome treat ideal for breakfast or a snack. They bake to golden perfection and can be stored at room temperature for a few days or frozen for longer freshness.

Ingredients

Dry Ingredients

1½ cups all-purpose flour, spooned and leveled
¾ cups whole wheat flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon nutmeg

Wet Ingredients

1 cup plain full-fat Greek yogurt
2 large eggs
⅔ cup almond milk
⅓ cup maple syrup
⅓ cup olive oil, or any neutral oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Add-ins

¾ cup chocolate chips

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly grease or spray a 12-cup muffin tin to prevent sticking.
Mix dry ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg. Stir these together thoroughly.
Whisk wet ingredients: In a medium bowl, whisk together the Greek yogurt, eggs, almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla extract until smooth and fully blended.
Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined; be careful not to overmix to keep the muffins tender.
Add chocolate chips: Fold in the chocolate chips evenly throughout the batter.
Scoop batter into muffin tin: Using a ⅓-cup measuring cup, evenly divide the batter among the 12 muffin cups.
Bake: Bake in the preheated oven for 22 minutes, or until muffin tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps muffins set properly.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.
For longer storage, freeze muffins in an airtight container for up to 3 months.
Do not overmix the batter; overmixing can cause dense muffins.
If you prefer a sweeter muffin, increase maple syrup by 2 tablespoons.
Feel free to substitute olive oil with any neutral oil such as canola or vegetable oil.
Using room temperature ingredients can help achieve better batter consistency and rise.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American