I realized that it’s been awhile since I made anything with chocolate in it, so I thought it would be a great time to make some Chocolate Chip Muffins! These are nice and cake-y, with lots of chocolate chips in every bite! In fact, it’s so chocolatey, you don’t need a glaze on this muffin because it’s plenty sweet all on its own. The muffin tops do brown around the edges, as you can see in the photo–so be sure not to over-bake, or the whole muffin top will get brown as well and the muffins will be on the dry side. If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too!
CHOCOLATE CHIP MUFFINS by NancyC
Makes 21 muffins
- 3 cups all-purpose unbleached flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup non-GMO Canola oil or light olive oil
- 2 large eggs
- 2/3 cup milk or light cream (Half & Half)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup plain or vanilla Greek yogurt
- 1 (12-ounce) package semi-sweet mini chocolate chips
Preheat oven to 375˚F. Line 2 standard-size muffin pans with 21 paper liners; set aside.
In large bowl, blend flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In medium bowl, mix oil, eggs, milk or light cream (Half & Half), and vanilla, blending well. Blend in the Greek yogurt, mixing well.
Pour liquid mixture into flour/sugar mixture and mix until just combined–do not overmix! Fold in the chocolate chips, blending evenly into the batter.
Spoon batter into the lined muffin cups, filling slightly more than 3/4 full. Bake at 375˚F for 16 to 17 minutes, until a toothpick inserted in center comes out clean. Let muffins cool in pan for 5 minutes, then remove to a wire rack to cool completely (or go ahead and eat them warm!).
Now that the weather has cooled off a little, I’ve been enjoying doing more baking. What have you been baking lately?