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These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.
These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.
If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!
Chocolate Chip Muffin Tips
Do not overmix.
Your muffins will turn out tough instead of tender if you overmix this batter once the liquid is combined with the flour. Gently stir the batter together by hand, following the cues provided within the recipe, such as “you should still see a few streaks of flour and lumps.” If you’re unsure, err on the side of caution.
Coat the chocolate chips in cinnamon to prevent them from sinking.
This is a new trick to me, and it works brilliantly. Stirring ground cinnamon into the chocolate chips before folding them into the batter makes a world of difference, and it works better than tossing them in flour. The cinnamon flavor is lovely and subtle, and produces muffins with an even dispersion of full-sized chocolate chips throughout.
These muffins taste best after they have cooled.
I know we all love a gooey chocolate chip, but this holds true for all baked goods, especially these muffins. After resting, the flavors of coconut oil, honey, Greek yogurt and cinnamon meld and mellow, producing a truly magical muffin.
Watch How to Make Chocolate Chip Muffins
Ingredient Notes & Options
You’ll find the full recipe below. Here are my notes in case you’d like to adjust this recipe to suit your pantry or preferences.
Flour: I prefer to use whole-grain flours whenever possible for the extra fiber and flavor. These muffins turned out beautifully with whole wheat pastry flour, which has unfortunately become challenging to find in recent months. White whole wheat flour offers all the benefits of whole wheat flour without the “wheaty” flavor. All-purpose flour will yield bakery-style muffins. It’s up to you.
Greek yogurt: I tested this recipe primarily with whole-milk Greek yogurt, which is thick and rich, and helps support the weight of the chocolate chips. Lighter Greek yogurts will work. I wouldn’t use regular plain yogurt because it likely will not offer enough structure.
Chocolate chips: I love dark chocolate, so I enjoyed these muffins with darker chocolate chips (with a 60 percent cacao content or higher). The recipe calls for 1 cup of chips, but you can get by with 3/4 cup if need be. You can also substitute other flavored chips, such as white chocolate or buttermilk, or use coated chocolate candies like M&M’s for more color.
Honey: Use regular, runny honey for this recipe. I also tried this recipe with maple syrup, which works well enough, but I preferred the flavor and greater sweetness that honey offers.
Coconut oil vs. olive oil: This is a toss-up, as far as I’m concerned. Virgin coconut oil offers an almost imperceptible coconut flavor, whereas refined coconut oil is virtually flavorless. If you use olive oil and don’t want the muffins to taste like it, use a mild oil such as California Olive Ranch. Vegetable oil and avocado oil are also suitable alternatives.
Turbinado sugar: Sprinkling the tops of the muffins with turbinado sugar (also called raw sugar) yields a lovely little crunch, but it’s optional.
More Muffins to Make
If you enjoy these muffins, be sure to check out these muffin recipes:
Please let me know how your chocolate chip muffins turn out in the comments! I love hearing from you.
Chocolate Chip Muffins
These chocolate chip muffins are fluffy with amazing flavor! This muffin recipe is fully loaded with chocolate chips and easy to make by hand. Recipe yields 1 dozen muffins.
- Preheat the oven to 375 degrees Fahrenheit. Line the muffin cups with liners or grease them with butter, coconut oil or cooking spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together.
- In a medium mixing bowl, combine the oil and honey and beat them together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies upon contact with the cold ingredients, gently warm the mixture in the microwave in 30-second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon until mostly combined (you should still see a few streaks of flour and lumps).
- In a small bowl, stir the chocolate chips and cinnamon together (this prevents the chips from sinking to the bottom). Gently fold them into the batter (do not overmix, or your muffins will be tough).
- Divide the batter evenly between the 12 muffin cups (they will be pretty full, which is fine). Sprinkle the tops of the muffins with turbinado sugar, if using. Bake the muffins for 16 to 18 minutes, or until they are golden on top and a toothpick inserted into a muffin comes out clean, with no crumbs (streaks of chocolate are ok).
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Notes
Recipe adapted from my Healthy Blueberry Muffins.
*Note on Greek yogurt: I’ve tried a variety of fat percentages, and the muffins have always turned out well. Higher fat yogurt, like whole milk yogurt, will yield a somewhat richer muffin. I’m hesitant to suggest using plain (not Greek) yogurt, because the chocolate chips might sink and your muffins might not rise as well.
Make it dairy free: See chocolate chip and buttermilk options above.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.
Change it up: Substitute other flavored chips such as white chocolate or buttermilk, or use coated chocolate candies like M&M’s for more color.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
