Chocolate Chip Muffins
Serves 12
The BEST chocolate chip muffins! They're moist, tender, and packed with melty chocolate chips. Store the muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Ingredients
- 1½ cups all-purpose flour,
- ¾ cups whole wheat flour,
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- 1 cup plain full-fat Greek yogurt
- 2 large eggs
- ⅔ cup almond milk
- ⅓ cup maple syrup
- ⅓ cup olive oil, or any neutral oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F and lightly oil or spray a 12-cup muffin tin.
- In a large bowl, combine the all-purpose and whole wheat flours, the baking powder, baking soda, salt, and nutmeg.
- In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
- Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips and use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
- Bake for 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let cool for 15 minutes, and then transfer to a wire rack to continue cooling.
Notes
Note: For a vegan version, make these vegan banana muffins and add chocolate chips.