There’s something irresistibly comforting about warm, freshly baked muffins studded with melty chocolate chips. Whether you’re making them for a lazy weekend breakfast, a sweet afternoon treat, or to tuck into lunchboxes, these Soft and Fluffy Chocolate Chip Muffins deliver every time. They’re golden on the outside, tender on the inside, and packed with rich chocolate flavor in every bite. Best of all, you can mix them up in minutes using simple pantry staples—no mixer needed!
These bakery-style muffins rise beautifully thanks to a blend of baking powder and baking soda, producing those tall, rounded tops we all love. The combination of yogurt and milk gives them a moist crumb, while the oil ensures they stay soft even the next day. Each bite is a balance of vanilla-scented cake and gooey chocolate chips—what’s not to love?
Whether you’re a beginner baker or a seasoned muffin pro, this recipe is a must-have in your baking rotation. Let’s dive into the full recipe!
Preparation Time: 10 minutes
Cooking Time: 20–22 minutes
Total Time: 30–35 minutes
Yield: 6 large muffins
Cuisine: American
Ingredients
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150 g (1¼ cups) all-purpose flour
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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75 g (⅓ cup + 1 Tbsp) granulated sugar
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1 large egg, at room temperature
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60 ml (¼ cup) vegetable or canola oil
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60 ml (¼ cup) plain yogurt (full-fat or low-fat)
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60 ml (¼ cup) milk (dairy or plant-based)
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1 tsp vanilla extract
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90 g (½ cup) chocolate chips, plus extra for topping
Step-by-Step Cooking Directions
Preheat & Prepare Muffin Pan
Start by preheating your oven to 200 °C (400 °F). Line a 6-cup muffin tin with paper liners or lightly grease each cup. If you’re using a 12-cup tin, space out the batter by filling only every other cup to encourage upward rise and domed tops.
Whisk Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk thoroughly so the leavening agents are evenly distributed. This step is essential for a consistent rise and prevents any bitter pockets of soda.
Combine Wet Ingredients
In a separate medium bowl, whisk together the egg and sugar until pale and slightly frothy. Then add the oil, yogurt, milk, and vanilla extract. Whisk until smooth and cohesive—this creates a well-emulsified mixture that blends easily into the dry ingredients.
Fold Batter
Pour the wet ingredients into the dry mixture. Use a spatula or wooden spoon to gently fold everything together until just combined. It’s perfectly fine if the batter is a little lumpy—overmixing can result in dense or rubbery muffins.
Add Chocolate Chips
Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter. Reserve a small handful of chips to sprinkle on top of each muffin just before baking. This adds a beautiful chocolate-studded finish.
Portion the Batter
Divide the batter evenly between the muffin cups, filling each to the top for a bakery-style dome. Gently tap the pan on the counter a couple of times to remove any trapped air bubbles and level the tops.
Bake
Place the muffin tin in the center of the preheated oven and bake for 20–22 minutes. Rotate the pan halfway through the baking time if your oven has uneven heat. The muffins are done when they’re golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool further. Serve warm for gooey chocolate pockets or let them cool completely for a firmer crumb.
Nutritional Information (per muffin)
(Estimated values may vary based on ingredient brands and portion sizes)
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Calories: ~280
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Carbohydrates: 35g
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Protein: 4g
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Fat: 13g
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Saturated Fat: 3g
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Cholesterol: 35mg
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Sugar: 15g
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Fiber: 1g
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Sodium: 220mg
Origins and Popularity
The classic chocolate chip muffin is a staple of American bakeries, coffee shops, and homes. Though it’s a close cousin of chocolate chip cookies and traditional muffins, what sets it apart is its fluffy texture and ultra-convenient, handheld shape. Over the years, this baked good has gained popularity worldwide for its simplicity and crowd-pleasing flavor. It’s one of those recipes that everyone has their own take on—and this version hits the perfect balance of sweetness, moisture, and chocolatey goodness.
Why You’ll Love This Recipe
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Simple Ingredients: Everything you need is likely already in your pantry or fridge.
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One-Bowl Wonder: Minimal cleanup required—just two bowls!
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Customizable: Swap the chips, use flavored yogurt, or try add-ins like nuts or fruit.
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Quick & Easy: Ready in under 35 minutes from start to finish.
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Perfect Texture: Light, fluffy, and moist with just the right amount of richness.
Health Benefits (in Moderation!)
While these muffins are a treat, they do include some ingredients that offer moderate nutritional value:
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Yogurt contributes calcium, protein, and probiotics.
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Eggs provide high-quality protein and essential vitamins like B12.
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Milk (or fortified plant-based alternatives) adds calcium and vitamin D.
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Oil instead of butter results in a softer crumb and less saturated fat.
To make the muffins a bit healthier, you could reduce the sugar slightly, use whole wheat pastry flour, or substitute some chocolate chips with chopped fruit or nuts.
Serving Suggestions
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With Coffee or Tea: These muffins are perfect for breakfast or an afternoon pick-me-up.
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Lunchbox Favorite: Pack one in a child’s or adult’s lunch for a sweet midday surprise.
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Brunch Table Addition: Serve alongside fruit salad and savory egg dishes.
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Dessert: Warm with a scoop of vanilla ice cream for a quick dessert!
Baking Tips
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Room Temperature Egg: Ensures better emulsion with the wet ingredients.
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Don’t Overmix: Just stir until you don’t see dry flour.
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Tall Muffins: Fill cups to the top and use the trick of spacing in a 12-cup tray.
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Oven Temperature: A hot oven kickstarts the rise for domed tops—don’t bake too low!
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Top with Extra Chips: This gives them a bakery-quality appearance.
Variations
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Double Chocolate: Replace 2 Tbsp of flour with cocoa powder.
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Banana Chocolate Chip: Substitute ¼ cup of yogurt with mashed ripe banana.
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Cinnamon Swirl: Add ½ tsp cinnamon to the batter and swirl with a spoon of brown sugar.
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Mini Muffins: Bake for 12–14 minutes in a mini muffin tin.
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Gluten-Free: Use a 1:1 gluten-free baking blend.
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Dairy-Free: Use almond yogurt and plant-based milk.
Conclusion
These Chocolate Chip Muffins are the kind of treat that wins hearts and disappears quickly. Whether you’re baking a quick snack for your family or preparing a weekend brunch spread, they’re bound to be a hit. With minimal effort and maximum flavor, this is the only muffin recipe you’ll need in your back pocket.
FAQ
1. Can I double this recipe?
Yes! Double all ingredients and use a 12-cup muffin tin. Adjust baking time by a few minutes if needed.
2. Can I freeze these muffins?
Absolutely. Cool completely, then freeze in an airtight bag for up to 2 months. Reheat in the microwave or oven.
3. Can I use butter instead of oil?
Yes, but the texture will be a little denser. Melted butter can be used 1:1 in place of oil.
4. What yogurt is best?
Plain yogurt works best—either full-fat or low-fat. Greek yogurt gives a tangier flavor and slightly denser crumb.
5. How do I get a bakery-style domed top?
Fill each cup to the brim and start baking at a high temp (200 °C / 400 °F). Spacing the muffins also helps.
6. Can I use brown sugar instead of granulated?
Yes, though it will result in a deeper flavor and a slightly moister texture.
7. How long do they stay fresh?
Stored in an airtight container at room temperature, they stay fresh for up to 3 days. Refrigerate for longer shelf life.
8. Can I make these muffins vegan?
Yes! Use a flax egg (1 Tbsp flaxseed + 3 Tbsp water), plant-based yogurt, and dairy-free milk.
9. Can I add nuts or fruit?
Definitely. Try chopped walnuts, pecans, or even dried cranberries—just keep add-ins to ½ cup total.
10. Do I need to sift the flour?
Not necessary, but whisking well achieves a similar effect by aerating the dry ingredients.