Chocolate Chip Muffins
These bakery-style Chocolate Chip Muffins are fluffy, moist, and packed with gooey little pockets of chocolate. The recipe is totally egg free and can easily be made vegan with a swap of a few ingredients. Don't worry about any top-secret fancy ingredients or tools because you've probably already got everything you need for this recipe at home! With just a few simple ingredients like flour, brown sugar, yogurt, and vegetable oil, these muffins come together in under an hour. Using mini chocolate chips ensures each and every bite has a little bit of chocolatey love! Perfect for breakfast, snacks, or dessert, these muffins are sure to be a hit!
Yield: 10 muffins
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Equipment
- 6 or 12 Cup Muffin Pan
Ingredients
- 180 ml Milk*
- 1 tbsp White Vinegar*
- 80 g Unsweetened Plain Yogurt*
- 2 tsp Vanilla Extract
- 180 g Cane Sugar*
- 120 ml Vegetable Oil
- 280 g All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 120 g Mini Semi-Sweet Chocolate Chips* or regular chocolate chips
- 2 tsp Cane Sugar or Demerara Sugar for topping
Instructions
- In a mixing bowl combine milk and vinegar. Let it sit for 10 minutes until slightly curdled.
- Add light brown sugar and oil. Mix with a hand whisk until the sugar is dissolved.
- Combine all the dry ingredients in a bowl (all purpose flour, baking powder, baking soda and salt).
- Add dry ingredients into the liquid ingredients and mix with a hand whisk until fully combined.
- Reserve 3-4 tablespoons of chocolate chips for topping and fold the remaining chocolate chips into the muffin batter.
- Cover and let the muffin batter rest at room temperature for 30 - 45 minutes.
- Line a muffin tray with muffin liners. Fill every alternate liner with muffin batter almost full to the rim.
- Sprinkle chocolate chips and some cane sugar on each muffin.
- Bake at 400°F/200°C for 8 minutes and reduce the temperature to 350°F/175°C and bake for 6-7minutes or until they’re firm to touch on top.
- After baking the first batch of muffins, preheat the oven back to 400°F (200°C) and repeat the same steps.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Plain yogurt: Dairy-free unsweetened yogurt or any plain Greek yogurt of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Chocolate Chips: Use dairy-free mini or regular semi-sweet chocolate chips for vegan version.