Chocolate Chip Muffins

Contributor: Irvin Lin

These chocolate chip muffins aren’t too sweet but are packed with loads of chocolate chips. The cinnamon and nutmeg add a subtle dimension to the muffin crumb, while the use of yogurt in the batter means it’s a little thicker and chocolate chips don’t fall to the bottom.

  • Author: Irvin Lin
  • Prep Time: 10 minutes
  • Cooling Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


Units Scale
  • 2 cups all-purpose flour (280 g)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 3/4 cup white sugar (150 g)
  • 2 Tbsp. brown sugar
  • 1 cup plain yogurt, full fat preferred (250 g)
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 and 1/2 cups chocolate chips (265 g)


  1. Preheat the oven to 400°F and spray a standard 12 cup muffin tin with cooking oil.
  2. Place the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium sized bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
  3. Place the butter, white sugar, brown sugar, yogurt, vanilla, and eggs in a large bowl. Stir with a whisk until combined and smooth.
  4. Add the dry ingredients to the bowl with the wet ingredients. Slowly fold together the ingredients with a large spatula, stirring until most, but not all, of the dry ingredients are absorbed.
  5. Add the chocolate chips and fold them into the batter, slowly stirring until they are evenly distributed.
  6. Divide the batter into the muffin cups. The batter will fill the cup almost to the top of each cup.
  7. Bake in the oven 15 to 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean and the edges of the top of the muffin are turning golden brown.
  8. Let cool in the pan for 10 minutes. Then careful running a thin knife around the edge of each muffin, releasing it, and moving them all to the wire rack to cool completely.