Chocolate Chip Muffins

This recipe for Bakery-Style Chocolate Chip Muffins is from here and it has become our favourite. These muffins are easy to bake and is delicious to enjoy for breakfast, snack, or dessert.

3 cups (375g) all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg optional

2 large eggs at room temperature

1/3 cup (80g) yogurt, at room temperature

1 cup (200g) granulated sugar

1 cup (240ml) milk

1/3 cup (80ml) vegetable oil

1/4 cup (60g) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract optional

1 to 1 and 1/2 cups (270g) semi-sweet chocolate chips

coarse sugar for sprinkling

Preheat the to 425°F. Generously grease a regular 12 muffin pan with butter or nonstick spray or line with muffin liners. Set aside. 

Whisk the flour, baking powder, salt, cinnamon, and nutmeg if using in a large bowl. 

Whisk the eggs, yogurt, and sugar together until combined. Then whisk in the milk, oil, melted butter, and vanilla extract. Mixture will be pale yellow. 

Fold wet ingredients into dry ingredients and mix together gently without over mixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips. Divide the batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar. 

Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 13 to 14 minutes until the tops are lightly golden brown and centers are set. The initial high temperature creates a muffin top. Use a skewer to test. Allow the muffins to cool for 10 minutes in the pan before removing and serving. 

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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