Chocolate Chip Muffins

5 from 5 votes

Healthy Chocolate Chip Muffins are moist, soft, and loaded with mini chocolate chips—all made with better-for-you ingredients without sacrificing flavor or texture!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: healthy chocolate chip muffins

Servings: muffins

Author: Chelsea Lords

Cost: $5.50

Equipment

Ingredients

1 cup white whole-wheat flour or regular all-purpose flour
1 tablespoon cornstarch
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 teaspoon vanilla extract
1 large egg at room temperature
1/2 cup vanilla Greek yogurt at room temperature, see note 1
1/2 cup light brown sugar lightly packed
1/4 cup coconut oil measured when melted

US - Metric

Instructions

Set out the egg and Greek yogurt to come to room temperature (see note 2). Melt and then measure the coconut oil and set aside to get to room temperature—don’t add hot oil to wet ingredients (it will seize!).
Preheat oven to 350°F. Generously grease 9 cavities on a regular-sized, 12-cavity muffin pan and dust the cavities generously with flour. Don’t use paper liners (these muffins stick; see note 3). Set aside.
Add flour, cornstarch, baking powder, salt, and mini chocolate chips to a bowl. Mix to combine.
In another bowl, add the vanilla extract, room-temperature egg, room-temperature Greek yogurt, brown sugar, and room-temperature coconut oil. Briskly whisk ingredients together until smooth.
Add the dry ingredients to the wet ingredients and stir until *just* combined. Overmixing will result in dense muffins.
Divide the batter evenly into the 9 prepared cavities of the muffin pan. If desired, sprinkle 1/2 teaspoon brown sugar on the tops of the muffins (optional but great crunch). Fill the remaining cavities halfway with water (to ensure even baking). Bake for 18–22 minutes or until lightly browned at the edges and a toothpick when inserted into the center comes out clean or with moist crumbs; be very careful to not overbake these muffins or they won’t be nearly as soft and moist.
Remove from oven and allow to cool in the pan for about 5 minutes before removing the muffins onto a cooling rack to finish cooling. Do not cool muffins in the pan. The muffins need to be elevated so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the muffins) will condense on the bottoms, making them damp and slightly sticky.

Video

Notes

Note 1: Whatever yogurt you choose, make sure you like it plain or it won’t add a lot in way of flavor to these muffins. I recommend vanilla-flavored Greek yogurt. I also recommend full-fat yogurt so these muffins don’t end up too watery.

Note 2: For the fluffiest muffins, use room-temperature ingredients to ensure a smooth, airy batter. Also, the coconut oil needs to be melted, but let it cool to room temp before mixing to avoid it clumping with cooler ingredients.

Note 3: I don’t recommend muffin liners for these muffins; the batter sticks to the liners. Make sure to grease the cavities well. A good muffin pan also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely.

Storage: Store completely cooled muffins in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating—then microwave for 5–10 seconds to warm through. Best enjoyed within 2–3 days.

Nutrition