Who doesn’t have time for chocolate, right? These chocolate chip muffins make an easy breakfast, snack, or treat any time of day!

Mornings come awfully quick, don’t they? That’s why I like to have some breakfast treats made ahead of time. These chocolate chip muffins fit the bill nicely. They are easy to make, store well in the freezer, or on the counter and make a great grab and go food.
When we are running errands, I can pack one or two in my to go bag, and not have to worry about the “hangries” getting the better of either the Frenchman or the boy. This also saves us from stopping at a drive thru, as we are better able to wait until we get home to eat.

What kind of flour do I use?
I used all purpose, white flour. However, you can easily substitute out wheat pastry flour for these. If you want to go gluten free, you may be able to replace the flour 1:1 with almond flour.
Why use yogurt?
Plain yogurt is also used, as a bit of leavening. I have found that Greek yogurt works the best for these, but regular plain yogurt is just fine. If you want, you can use sour cream instead.
Other Breakfast Recipes To Try
What are some alternatives for chocolate chips in recipes?
If you don’t want chocolate chips, you can try substituting them. Here are some ideas:
- cacao nibs
- butterscotch chips
- grated chocolate bar
- chopped nuts

Ingredients you need:
- All purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Vanilla extract
- Plain yogurt (or you can sub sour cream)
- Mini chocolate chips
How to make these chocolate chip muffins
- Preheat oven and prepare a muffin tin.
- Combine all dry ingredients in to a large mixing bowl and whisk through to remove any lumps.
- Add wet ingredients until well combined.
- Stir in chocolate chips.
- Spoon batter into each muffin cup.
- Bake in preheated oven.
- Allow to cool for about 5 minutes before serving.
- Enjoy!
What is your favorite snack that is easy to prepare? Will you try these chocolate chip muffins?


Chocolate Chip Muffins
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 3 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- ¾ cup butter melted
- 2 eggs
- 2 tsp vanilla extract
- 1 cup plain yogurt (or you can sub sour cream)
- 1 cup semi-sweet mini chocolate chips
- Instructions:
Instructions
- Preheat oven to 350 degrees and prepare a muffin tin with nonstick spray or cupcake liners.
- Combine all dry ingredients in to a large mixing bowl and whisk through to remove any lumps.
- Add melted butter, eggs, vanilla, and yogurt and mix until well combined.
- Stir in chocolate chips.
- Spoon out about 2 Tablespoons batter into each muffin cup.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for about 5 minutes before serving.
- Enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Hodgson Mill Organic All-Purpose White Flour, Unbleached, 2 LB (Pack of 6). Unbromated & Unenriched Naturally White Wheat Flour (Packaging May Vary)
-
USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
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McCormick All Natural Pure Vanilla Extract, Gluten-Free Vanilla
-
Trader Joe's Baking Powder Aluminum Free & Double Acting 8.1 Oz (Pack of 2)
-
REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 263Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 51mgSodium 326mgCarbohydrates 30gFiber 1gSugar 15gProtein 6g
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