**Chocolate Chip Muffins: A Tasty Delight for Everyone**
These chocolate chip muffins are exquisite—they’re light, soft, and packed with chocolate chips. They’ve become our three-year-old daughter’s favorite muffin among my collection, and I can certainly see why! She enjoys dark chocolate just as much as I do, so I can attest that these muffins please both kids and adults.
These muffins use the same method as my other well-loved “healthy” muffin recipes, but you wouldn’t realize it from your first (or last) bite. They can be made with whole wheat flour if preferred, and they’re sweetened with honey rather than standard sugar, which enhances their deliciousness. Greek yogurt provides a hint of tang akin to sour cream, making these taste like muffins from a bakery while adding some protein.
If you enjoy my popular banana muffins or blueberry muffins, you definitely need to give this recipe a go!
**Chocolate Chip Muffin Tips**
**Avoid overmixing.** Overmixing this batter once the liquid is combined with the flour will result in tough muffins instead of tender ones. Carefully combine the batter by hand, adhering to the guidelines provided in the recipe, such as “you should still see a few streaks of flour and lumps.” If uncertain, it’s best to play it safe.
**Dust the chocolate chips with cinnamon to keep them from sinking.** This is a new discovery for me, and it works wonderfully. Mixing ground cinnamon into the chocolate chips prior to folding them into the batter makes a significant difference and is more effective than tossing them in flour. The cinnamon flavor is delightful and subtle, leading to muffins with an even distribution of whole chocolate chips throughout.
**These muffins are at their best after cooling.** We all appreciate a melty chocolate chip, but this applies to all baked goods, especially these muffins. After sitting, the flavors of coconut oil, honey, Greek yogurt, and cinnamon blend and mellow, creating a truly enchanting muffin.
**Ingredient Notes & Options**
You’ll find the complete recipe below. Here are my notes should you want to tweak this recipe to fit your pantry or tastes.
**Flour:** I like to use whole grain flours whenever I can for the extra fiber and taste. These muffins turned out wonderfully with whole wheat pastry flour, which has regrettably become harder to locate in recent months. White whole wheat flour provides all the advantages of whole wheat flour without the “wheaty” taste. All-purpose flour will result in bakery-style muffins. The choice is yours.
**Greek yogurt:** I mostly tested this recipe with whole-milk Greek yogurt, which is rich and thick, helping support the weight of the chocolate chips. Lighter Greek yogurts will suffice. I wouldn’t recommend regular plain yogurt as it likely won’t provide enough structure.
**Chocolate chips:** I’m a fan of dark chocolate, so I enjoyed these muffins with darker chocolate chips (with a cacao content of 60 percent or more). The recipe calls for 1 cup of chips, but you can manage with 3/4 cup if necessary. Alternatively, you can use other flavored chips, such as white chocolate or buttermilk, or switch to coated chocolate candies like M&M’s for added color.
**Honey:** Use regular, runny honey for this recipe. I’ve also tried this recipe with maple syrup, which works fine, but I preferred the flavor and added sweetness honey brings.
**Coconut oil vs. olive oil:** I consider this a toss-up. Virgin coconut oil gives a barely noticeable coconut flavor, while refined coconut oil is almost tasteless. If you opt for olive oil and want to avoid an olive flavor in the muffins, use a mild oil such as California Olive Ranch. Vegetable oil and avocado oil are also good substitutes.
**Turbinado sugar:** Sprinkling turbinado sugar (also known as raw sugar) on top of the muffins adds a delightful crunch, although it’s optional.
**More Muffins to Bake**
If you like these muffins, make sure to explore these muffin recipes:
**Chocolate Chip Muffins Recipe**
These chocolate chip muffins are fluffy with incredible flavor! This muffin recipe is packed with chocolate chips and is simple to prepare by hand. Recipe yields 1 dozen muffins.
**Instructions:**
1. Preheat the oven to 375 degrees Fahrenheit. Line the muffin cups with liners or grease them with butter, coconut oil, or cooking spray.
2. In a large mixing bowl, mix the flour, baking powder, baking soda, and salt. Whisk them together.
3. In a medium mixing bowl, combine the oil and honey and whisk them together. Add the eggs and beat well, then incorporate the yogurt and vanilla. Mix thoroughly. (If the coconut oil solidifies when it contacts the cold ingredients, gently warm the mixture in the microwave in 30-second intervals.)