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Fluffy Chocolate Chip Muffins

Delightfully soft and chocolatey, these Fluffy Chocolate Chip Muffins are perfect for breakfast, snacks, or dessert. Simple to make and budget-friendly!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the muffins
  • 1/2 cup unsalted butter, melted Time-saver: Melt the butter in the microwave for speedy prep.
  • 1 cup granulated sugar
  • 2 pieces eggs, room temperature Fresh eggs = better texture.
  • 1 teaspoon vanilla extract
  • 6 tablespoons Greek yogurt Adds moisture.
  • 6 tablespoons buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour Whisk with baking powder and salt.
  • 1 cup mini chocolate chips Melt beautifully in the muffins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the melted butter and sugar. Mix until smooth—you want a creamy consistency.
  3. Crack in the eggs and pour in the vanilla extract, Greek yogurt, and buttermilk. Stir until well combined.
  4. In another bowl, whisk together the baking powder, salt, and flour until well mixed.
  5. Gradually fold the flour mixture into the wet ingredients. Don't overmix—just combine until it looks a bit lumpy.
  6. Fold in the mini chocolate chips, ensuring they’re well-distributed.
  7. Fill each muffin liner about three-quarters full.
  8. Bake for 18-20 minutes. Check for doneness using a toothpick—it should come out clean with a few crumbs.
  9. Let them cool for a few minutes before transferring the muffins to a wire rack.

Notes

Leftover muffins can easily become scrumptious breakfast sandwiches with eggs and cheese. They keep for about 3-4 days in an airtight container in the fridge, or freeze for up to 2 months.