These Chocolate Chip Muffins are so light and fluffy, packed with yummy chocolate and topped with crunchy sweet cinnamon sugar!
Chocolate chips just make everything better.
We love them in our house. We use them when making chocolate chip banana bread, chocolate chip bars, chocolate chip cookies, chocolate chip pancakes, and chocolate chip cupcakes with chocolate chip cookie dough.
And baking has always been a wonderful meditative activity the whole family can participate in. Especially right now, during this time of uncertainty, when we’re all staying home in order to help save lives. Baking can bring comfort, joy, and happy family memories to last a lifetime.
Plus, baking can help teach kids so much! It’s a fun activity that can also teach them chemistry, reactions of different ingredients, flavors, and textures.
These chocolate chip muffins are one of my family’s favorite baking recipes. Most recently, I made a batch with my daughter, and they turned out SO good. I figured they were finally ready for the blog!
Chocolate Chip Muffins
These muffins are:
- super light and fluffy
- packed with LOTS of chocolate chips
- topped with a healthy sprinkle of yummy crunchy cinnamon sugar
- freezable. Make one batch to eat now, and one to freeze for later!
How to make the best chocolate chip muffins
These muffins are super easy to make, and they’re so fun to make with kids of all ages!
Simply take one bowl and mix the dry ingredients (flour, baking powder, salt, cinnamon).
In another bowl, mix the wet ingredients (eggs, yogurt, sugar, vanilla extract, almond milk, vegetable oil)
Fill each muffin tin up to the top with about 1/4 cup of batter.
Sprinkle cinnamon sugar on top.
Bake first at 400°F degrees for 5 minutes, and then lower the temperature to 350°F degrees and bake for the remaining 22-25 minutes.
Allow to cool on a cooling rack for about 5 minutes before serving.
What makes these the best chocolate chip muffins?
Everyone has their own way of baking muffins the way they like them. I like really light and fluffy muffins, as opposed to thicker cake-y muffins.
And, I am always in favor of some sort of crumb or other topping to add yummy texture and flavor to baked goods.
For this muffin recipe, here’s what makes them a family fave:
- Yogurt. Yogurt – along with the almond milk and vegetable oil – helps add lightness throughout the batter. I use our favorite dairy-free yogurt to keep this recipe dairy-free, but you can use any plain unsweetened yogurt.
- Baking powder. Baking powder adds volume and lightens the texture of baked goods. We use a little more than we do in other baked goods – 3 teaspoons for this recipe – in order to give it a bit more of a rise. And, to add to the lightness of the batter.
And, the cinnamon sugar topping always adds a little something extra delicious!
My fave baking topping: cinnamon sugar
I always keep a small mason jar full of cinnamon sugar mix. I use it enough that it just makes sense to keep a jar of it with my spices. Cinnamon sugar is perfect to top muffins, French toast, waffles, and more.
To make the mix, simply use a ratio of 2:1 – two parts granulated sugar to one part cinnamon sugar. Close the lid and shake the jar until the cinnamon and sugar have mixed evenly.
More easy baking recipes
- Butterscotch Cookies
- Chocolate Chip Bars
- Pumpkin Cream Cheese Muffins
- Banana Crumb Coffee Cake
- Giant Chocolate Chip M&M Cookies
Chocolate Chip Muffins
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 eggs, at room temperature
- 1/3 cup dairy-free yogurt or regular plain yogurt
- 1 cup granulated sugar
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 – 1/2 cups semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips – or a combo!
- ground cinnamon + granulated sugar mix (see NOTES section)
- optional: sprinkling of white sanding sugar
- Preheat oven to 425°F. Line the muffin pan with muffin/cupcake liners, or grease with oil spray or butter. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a separate large bowl, whisk together the eggs, sour cream, and sugar until well blended. Pour in the milk, vegetable oil, melted butter, and vanilla extract; whisk together to combine. Gently fold the wet ingredients into dry ingredients until well blended. Avoid over-mixing at this stage. Then gently fold In chocolate chips just until incorporated into the batter.
- Using a 1/4 cup measuring cup or a large ice cream scoop, scoop the batter into the prepared muffin pan. Fill each muffin liner all the way to the top. Sprinkle lightly with additional cinnamon and coarse sugar.
- Bake at 400°F for 5 minutes. Then, reduce the oven temperature to 350°F and continue to bake for 22-25 minutes, just until the tops are lightly golden brown and a toothpick comes out clean when you gently test it in the middle of a muffin.
- Remove muffins from the pan and cool on a cooling rack for 5 minutes before serving.