My Favourite Chocolate Chip Muffins – These muffins are deliciously moist, fluffy, and stuffed full of chocolate chips!
Today I’m sharing with you another one of my all-time favourite recipes. My Favourite Chocolate Chip Muffins! Again, I didn’t name these muffins the Best Chocolate Chip Muffins, because everybody has their own preferences, but these are the best muffins to me. 😉
These muffins are big, full of chocolate chips, and super moist. The Greek-style yogurt and vegetable oil used in this recipe are what makes these muffins so moist and soft. I prefer to use vegetable oil instead of butter in my bread and muffin recipes, it makes my baked goods moist, and I don’t have to get my mixer out. I love quick and easy recipes!
These muffins can be stored in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 3 months. Thaw overnight in the fridge before warming them up to enjoy for breakfast!
I hope you enjoy these Chocolate Chip Muffins as much as I do. I’m sure they’ll become your favourite, too! 🙂
Recipe and photos updated in 2017.
My Favourite Chocolate Chip Muffins
- 2 cups plain/all-purpose flour 250g
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips 175g, plus extra for topping
- 2 large eggs room temperature
- 1/3 cup vegetable oil 80ml
- 1 cup Greek-style yogurt 240g
- 2 teaspoons vanilla extract
Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
Whisk together the eggs, oil, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Spoon the batter into the prepared pan, and bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!