The BEST Chocolate Chip Muffins {Fluffy & Decadent}
Fluffy. Sweet. Decadent. There’s something so warm and cozy about a chocolate chip muffin, fresh from the oven! Especially one that’s simple to make in under 30 minutes. My Fluffy Chocolate Chip Muffins are the ultimate quick and stress-free snack! By combining butter, oil, yogurt, and milk, you will create the softest and most tender muffins. Each chocolate chip muffin is truly the BEST with it’s irresistible golden, domed top exterior, and it’s beautifully speckled mini chocolate chips interior. My Chocolate Chip Muffin recipe offers no-stress and maximum comfort to keep you coming back time and time again!
Why You’ll Love These Fluffy Chocolate Chip Muffins:
- Effortlessly simple: No mixer needed, no fancy steps — just stir, scoop, and bake.
- Perfectly moist and fluffy: Thanks to the beautiful balance of oil, butter, yogurt, and milk!
- Quick to whip up: Easy to prepare in less than 30 minutes!
- Great for sharing: Kid-friendly, lunchbox-friendly, freezer-friendly.
- Speckled with chocolate: Mini chocolate chips in every bite!
Frequently Asked Questions
What makes the BEST Chocolate Chip Muffins moist??
Muffin moisture comes down to balance and these muffins get it just right! Typically, using oil in muffins contributes to a great moisture however often lacks the buttery richness of butter. The combo of oil, butter, yogurt, and milk in these muffins builds moisture, tenderness, and keeps the texture soft even after a day or two! For even best results, don’t overmix the batter. Remember, when it comes to muffins, a few lumps are totally okay!
Is it best to use regular yogurt or Greek yogurt?
Greek yogurt adds a slightly tangier flavour and packs in more protein. All work well for this recipe however I have had great success with whole milk Greek yogurt for the best texture.
Can I swap the mini chocolate chips for regular ones?
Of course! Mini chocolate chips ensure an even distribution of chocolate in every bite. Regular chips work or roughly chopped chocolate may have more sparce nuggets of chocolate but an equal amount of richness.
What’s the secret to getting a nice muffin top?
Two tricks: Allow your muffins space to lift (6 muffin liners per 12-muffin tin) and start with a high oven temp (425°F), then reduce it mid-bake.
Can I freeze these muffins?
Yes! Let them cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Reheat in the microwave (~10-20s) or in the oven for fresh-baked vibes.
Can I make these muffins healthier?
You can reduce the sugar by ¼ cup or use a mix of whole wheat flour and all-purpose flour (start with a 50/50 division). They’ll be fluffy, delicious, and even more nutritious!
To make these muffins you will need:
- Granulated sugar: 3/4 cup of refined sugar or unrefined, cane sugar
- Vegetable Oil: 1/4 cup of any light, neutral, flavourless oil such as Canola.
- Unsalted Butter: 1/4 cup of melted butter
- Eggs: 2 large eggs, room temperature
- Yogurt (Plain or Greek yogurt): 1/3 cup of your favourite yogurt
- Milk: 1/3 cups any kind of milk (non-dairy or dairy). I typically use 2% m.f. or higher
- Vanilla extract: 1 teaspoon for enhanced flavour
- All-purpose flour: 1 ¾ cups *measured by spooning flour into a measuring cup, then levelling it flat using a knife/spoon
- Baking powder: 1 tablespoon
- Mini chocolate chips: 1 cup (plus extra for topping, optional)
- Coarse Sugar: Turbinado sugar (or additional granulated sugar) for topping, optional
Step-by-Step Instructions to make The BEST Chocolate Chip Muffins
Preheat oven to 425°F (400F for convection oven). Prepare a baking tray with 12 muffin cups with either paper liners or non-stick cooking spray (note: I recommend placing 6 cupcake liners in each tray, spaced out to allow the best heat distribution during baking)
In a large bowl, mix together sugar, butter, and oil.
Add eggs and mix again. Finally, add milk, yogurt, and vanilla and mix once more. This is your wet mixture.
To your small bowl with flour, add baking powder, and salt. Whisk to quickly mix and aerate. Add your flour mixture to your large bowl (containing the wet mixture). Gently mix together (note: mix until just combined to not over mix mixture).
Combine mini chocolate chips with reserved teaspoon of flour and mix into muffin batter. Add chocolate chips and mix until batter is speckled with chocolate chips.
Fill muffin liners with ~ ¼ cup of batter and sprinkle muffin tops with additional mini chocolate chips and/or sugar (note: this recipe makes 12 large muffins so feel free to divide the batter into 12, to use everything up).
Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another ~10 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached.
Cool for 10 minutes in the muffin tins then let cool completely on a wire rack.
Enjoy!
Also check out:
Carrot Cake Muffins
Lemon Poppy Seed Muffins
Blueberry Muffins
The BEST Chocolate Chip Muffins {Fluffy & Decadent}
Equipment
Ingredients
- 1/4 cup Vegetable Oil any light vegetable oil – such as canola oil
- 1/4 cup Unsalted Butter melted
- 3/4 cups Granulated Sugar
- 2 Eggs large, room temperature
- 1/3 cup Milk Any dairy or non-dairy milk. I typically use 2% m.f. or higher.
- 1/3 cup Yogurt Plain or Greek yogurt
- 1 tsp Vanilla Extract or vanilla bean paste
- 2 cups All-purpose Flour measured by scooping into cup and levelling the top with a knife
- 1 tbsp Baking Powder
- 1/2 tsp Salt flaked or fine salt
- 1 cup Mini Chocolate Chips + 1 tsp flour (see "optional additions" below)
Optional Additions
- 1 tsp Flour to prevent chocolate chips from sinking in the batter
- 3 tbsp Coarse Sugar or additional fine sugar for topping
- 2 tbsp Mini chocolate chips for topping!
Instructions
- Preheat oven to 425°F (400F for convection oven). Prepare 1-2 muffin/cupcake tins with a total of 12 paper liners (note: I recommend placing 6 muffin liners in each tray, spaced out to allow the best heat distribution during baking)
- In a large bowl, mix together sugar, butter, and oil. Add eggs and mix again. Finally, add milk, yogurt, and vanilla. Mix once more. This is your wet mixture.
- To your small bowl with flour, add baking powder, and salt. Whisk to quickly mix and aerate. Add your flour mixture to your large bowl (containing the wet mixture). Gently mix together (note: mix until just combined to not over mix mixture).
- Combine mini chocolate chips with reserved teaspoon of flour until evenly coated. Add chocolate chips to batter and mix until speckled with chocolate chips.
- Fill muffin liners with ~ ¼ cup of batter and sprinkle muffin tops with additional mini chocolate chips and/or sugar (note: this recipe makes 12 large muffins so feel free to divide the batter into 12 to use up everything).
- Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another ~10 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached.
- Cool for 10 minutes in the muffin tins then let cool completely on wire rack.
- Enjoy!
Video
Notes
- To allow more space for muffins to rise – use two cupcake/muffin tins instead of one – spacing out muffin liners so that only six are used in each tray)
- Pro tip: Have your flour pre-measured in a small bowl with room for baking powder and salt to whisk together before combining!
- These muffins can be frozen in an air-tight freezer bag for up to 2 months! Simply defrost at room temperature, warm in the oven, and enjoy!