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Chocolate Chip Muffin | Bakery style Chocolate chip muffin recipe

Nothing can be better than warm and delicious Chocolate Chip Muffins loaded with chocolate chips. This chocolate chip muffin recipe is moist with that perfect crumb and texture. And all you need is a bowl and a fork to whip up this muffins.
Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate chip muffins, Easy bakery style chocolate chip muffins
Servings: 8 large muffins

Equipment

  • Large bowl

Ingredients

Dry Ingredients

  • 2 cups All purpose flour (arnd 275 gms)
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • a generous pinch of cinnamon powder
  • 1 cup Chocolate chips

Wet Ingredients

  • 2 large  Eggs
  • 1/4 cup Oil
  • 1/4 cup Butter (melted & cooled)
  • 1/2 cup Yogurt (Greek/Natural)
  • 1/4 cup Whole Milk you can also use almond milk/coconut milk
  • 1 1/2 tsp  Vanilla extract

Instructions

  • In a bowl whisk in all the wet ingredients and keep it aside.
  • Next in a large bowl whisk in all the dry ingredients except the chocolate chips.
  • Now make a well in the centre and pour in the wet ingredients. Fold in the wet ingredients into the dry ingredients and mix together gently. Do not over mix. The batter should be thick and a bit lumpy.
  • Fold in the chocolate chips.
  • Preheat oven to 350° F or 180° C.Let the batter rest for 10-15 mins while the oven preheats.
  • Now pour the batter in the muffin cases, leaving 1/2 cm from the top. Top it up with more chocolate chips if you wish. I made 8 large muffins with these batter. You can easily make 10-12 medium sized muffins.
  • Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the centre comes out clean. Watch the muffins closely as cooking times may vary depending on your oven.
  • Remove from the muffin tins and place it on a rack to cool.