Today we made the most delicious chocolate chip muffins. If you like coffee shop style chocolate chip muffins, then you will love these yummy bites! These are simple to make and in minutes, you’ll have muffins ready to be baked!
Did you know that muffin recipes date back to 1747 and derive from the German word “muffen” which means little cakes!?! They were originally fried on a griddle like a pancake. Muffin tins were not available until 1854. How interesting is that?! I could not imagine having to bake muffins on a griddle.
Let’s get started!
In a large bowl, add 1-3/4 cups flour, 1 tsp baking soda, pinch of salt, 1 cup sugar and 1 cup chocolate chips. Stir altogether. I used 1/2 cup mini chocolate chips and 1/2 cup regular semisweet chocolate chips, but of course you can use less if you like, and use any kind of chocolate chips such as white chocolate, milk chocolate, peanut butter chips or even butterscotch chips or a mixture of these! Add 1/2 cup oil, 2 eggs, 1/2 cup plain yogurt, 1/3 cup water and 1 tsp vanilla. I add all of the ingredients together in the bowl. I never mix in separate bowls.
Stir well. I always mix by hand, so there is a less of a chance of over mixing.
Spoon into well greased muffin tin. Be sure it is well greased because the chocolate chips may stick to the muffin tin. I may or may not know this from experience! You can get about 15 muffins but I squeeze all the batter into 12 muffins. You can also line the muffin tin with liners.
Let them sit 10 minutes while the oven preheats. I always let muffins and cupcakes sit to get nice tops on the muffins.
These look great! Sprinkle the tops with sugar or coarse sugar if you like. I did not have coarse sugar, so I sprinkled with a bit of regular sugar.
Bake at 350F for 25 to 35 minutes or until tops spring back when lightly touched.
Let cool slightly, about 5 minutes, before removing from the pan.
These muffins are soft, moist and oh so chocolaty! They look yummy! If you prefer less chocolate then add 1/2 cup or 2/3 cup chocolate chips instead of 1 cup. We love all the chocolate chips, so I always add the 1 cup. You can also change up the flavor by adding different kinds of chocolate chips!
Look at all that chocolate studded throughout muffins! You will get chocolate in every bite!
These are more dense than a cupcake, but you could easily decorate with frosting and use these as cupcakes for any occasion!
Chocolate Chip Muffins
1-3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 cup sugar
1/2 cup oil
2 eggs
1/2 cup yogurt
1/3 cup water
1 tsp vanilla
In a mixing bowl, add flour, baking soda, salt, chocolate chips and sugar. Stir well. Add oil, eggs, yogurt, water and vanilla. Mix until there is no flour. Spoon into prepared muffin tin. These can make 12 to 15 regular muffins are about 36 mini muffins. Sprinkle tops with coarse sugar if you like. Bake at 350F for 25 to 35 minutes or until tops spring back when lightly touched. Mini muffins will bake a bit less, about 15 to 20 minutes. Let cool 5 minutes before removing from pan. When completely cool, store in an airtight container on the counter for up 3 to 4 days.
