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Are you still on the lookout for the perfect chocolate chip muffins? This recipe could be the end of your search because these muffins are probably the best ones you’ll ever bake! They're light, fluffy, and boast a beautiful muffin top. The interior's extra moist but not overly buttery. Consider this week’s breakfasts settled. [Go straight to recipe]
It’s always fun to bake muffins with various flavour combinations.
Take some of our muffins as an example. These Kaya Muffins are an exciting twist to our usual kaya toast breakfast set, and these White Chocolate Chip Espresso Muffins will get you ready to start the day.
But sometimes, we just want to go back to the basics. And this perfectly moist Chocolate Chip Muffin Recipe will do just the trick.
Searching for a chocolate chip muffin recipe online is likely to give you millions of results. It’s hard to choose, but we promise this one’s good.
After experimenting with different ingredients and methods, we’ve finally created a chocolate chip muffin recipe that will not disappoint you! Try it for yourself, and thank us later.
In this muffin recipe, you will notice that there’s an ingredient we rarely use. It’s Greek yoghurt!
Greek yoghurt is thicker and less sweet than the fruit-flavoured yoghurt cups we usually snack on. This style of yoghurt is preferred in many parts of the Middle East and Europe, hence its name.
Although Greek yoghurt can be enjoyed as it is or paired with fruits, it is becoming increasingly popular as a baking ingredient.
The thickness and creaminess of Greek yoghurt help to give your baked goods extra moisture.
When you take a bite of these muffins, you’ll instantly notice that they are incredibly moist!
If you’ve tried Greek yoghurt before and do not like the tang that it comes with, don’t worry about it. The flavour won’t come through in the final product! In fact, the yoghurt’s acidity helps to contribute to the rise of your muffins.
The acidity will react with baking soda and produce carbon dioxide. This gas leavens the muffins, creating the light and fluffy texture we all love!
Combining baking powder and baking soda in these muffins provides extra rise to help you get that beautiful muffin top.
What makes us so sure that these muffins are among the best ones we’ve ever made?
Well, every recipe needs a taste test, and you can’t just pick a random person to do it. To see whether we’ve succeeded formulating the perfect chocolate chip muffins, we asked one of the pickiest eaters we know to try one. And guess what, he loved it!
This revelation made us 100% sure that we’ve made some seriously tasty chocolate chip muffins that we think you’ll love too.
Using Greek yoghurt keeps these muffins super moist without having to use too much butter. If you’re planning to substitute any of the ingredients in the recipe, don’t remove the Greek yoghurt!
Unless you have that much of a sweet tooth, always opt for plain Greek yoghurt when your recipe calls for it.
It won’t completely ruin your baked goods, but using sweetened or flavoured Greek yoghurt will make them taste much sweeter than expected.
Choosing full-fat Greek yoghurt is also important to get the desired texture. We’re expecting these muffins to be extra moist, which you can't achieve with low-fat or skimmed Greek yoghurt. Your muffins will still taste nice, but with less of a smooth and rich mouthfeel.
Greek yoghurt can be a healthier alternative in other recipes that need heavy cream, like our Earl Grey Apricot Scones. They share a similar consistency, so replacing up to ¾ of the total heavy cream amount will produce great results.
You can also try adding some Greek yoghurt when whipping heavy cream to give it a slight tang, which will be a great addition to fruity baked goods.
Apart from using the right ingredients and techniques, creating that drool-worthy domed top requires these two factors.
High temperatures of 200°C or higher are the most ideal for baking muffins.
This creates a burst of steam in the oven, which puffs up your muffins (known as the “oven spring”).
It will also set the proteins and starches, so the structure of the muffins are retained until they are completely done baking.
As the inner part of the muffins will not be done baking so quickly, they will break through the crisp crust as they bake and rise up later into the baking. This is what gives you those beautiful crackly muffin tops!
To make sure that your oven generates enough heat, use an oven thermometer every time you bake.
Our recipe is based on a conventional oven mode, but if you are using a convection oven, you can also utilise it to create beautiful domed muffin tops.
Using this setting can help to distribute heat evenly within your oven. This helps to ensure that all your muffins will rise and bake at the same time.
Since the convection setting exposes your muffins to more heat, lower the temperature a little bit to prevent them from burning, about 3°C to 4°C less to compensate for the higher-powered baking.
Learn more about how to get the most out of your convection oven here.
Watch the video tutorial:
Use plain, full-fat Greek Yoghurt for these muffins!
255g all purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
170g unsalted butter, room temperature
200g granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
215g Greek yoghurt, room temperature
170g mini chocolate chips
Storage: Store completely covered/in an airtight container in the fridge for up to one week. Reheat at 160°C for about 5-8 mins before serving.
Light and fluffy with a moist interior, these amazing chocolate chip muffins are perfect to enjoy at any time of the day. Bake them on the weekend for a week’s worth of breakfast and snacks for you and your family!
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!
July 27, 2020
What can I replace yoghurt with?
July 06, 2020
Hi Valerie! You can use other full fat non-flavoured yoghurt, or the same amount of sour cream :)
July 06, 2020
Hi. Besides using Greek yoghurt, what are alternative type of yogurt that I can use to replace ?
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October 26, 2020
Hi, can i use self-raising flour instead of all purposes flour?