Classic Chocolate Chip Muffins
There’s something undeniably comforting about the aroma of freshly baked Classic Chocolate Chip Muffins wafting through your kitchen. With just 25 minutes of prep and 30 minutes of baking, you’ll have a batch of warm, irresistible treats ready to enjoy.
Ingredients
- ⅔ cup granulated sugar 5oz/142g
- 1 large egg
- 1/4 cup plain yogurt 2oz/57g
- ½ cup neutral-flavored oil 4floz/115ml (sunflower, canola, veg, etc.)
- ⅓ cup milk 2 ½ floz/71ml
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour 6 ¼ oz/177g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips 3oz/85g
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with 9 paper liners.
- In a bowl mix sugar, egg, yogurt, oil, milk, and vanilla and whisk until well combined.
- In another bowl, whisk flour, baking powder, and salt.
- Combine the wet and dry ingredients until just mixed followed by the chocolate chips. A few small lumps are ok.
- Fill the prepared muffin cups almost to the top.
- Bake for about 30 minutes on an upper-middle rack in your oven until a knife inserted into the center of a muffin comes out clean.
- Let cool in the muffin tin for about 10 minutes before removing from the pan.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat the muffins in a warm oven (300°F/150°C) or microwave briefly.
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