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]
A Simple, Make-Ahead Chocolate Chip Muffin 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.
What is Greek Yoghurt, and What Does It Do?
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! Muffins definitely taste best when they have both of these components: a crisp top, and a moist interior.
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.
Everything You’ve Ever Wanted in a Muffin
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!
Tips for Baking with Greek Yoghurt
Use plain, full-fat 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.
You can use it in place of heavy cream.
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.
How to Get the Muffin Tops
Apart from using the right ingredients and techniques, creating that drool-worthy domed top requires these two factors.
Bake at a high temperature.
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.
Use the convection oven setting.
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:
Amazing Chocolate Chip Muffins
yields 12 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
- Preheat the oven to 200°C. Line a 12-cup muffin pan with muffin liners.
- In a large bowl, sift all purpose flour, baking powder, baking soda, and salt together.
- In another bowl, cream butter with granulated sugar until pale, light, and fluffy.
- Add eggs one by one, mixing after each addition until well combined. Add in vanilla with the last egg.
- To the wet ingredients, add in the dry ingredients (from step 2) and Greek yoghurt alternately. Add in 1/3 of the dry ingredients and mix till combined. Then, add in ½ of the Greek yoghurt, mixing till almost fully combined, before mixing another third of the dry ingredients. Incorporate the remaining Greek yoghurt and the last third of the dry ingredients, and gently mix until no flour streaks are left. Follow this sequence and do not overmix.
- Gently fold in most of the mini chocolate chips, reserving some for topping the muffins. Divide batter evenly between the muffin liners (about 2/3 full) and sprinkle some chocolate chips on top.
- Bake in the lower middle rack for 18-25 minutes, checking after 12 minutes into the baking time. The muffins are done when the top is crisp and golden brown, and when a skewer inserted into the middle comes out clean or with moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes before transferring them onto a cooling rack to cool completely. Best served warm.
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.
A Simple, Make-Ahead Chocolate Chip Muffin Recipe
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!