Stuff You Need
- Vegetable oil spray
- 3 cups all‑purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1½ cups plain yogurt
- 2 large eggs
- 8 Tbsp unsalted butter, melted and cooled
- 1 cup chocolate chips
Prep and Preheat
Adjust the oven rack to the middle position and preheat to 375°F. Coat a 12‑cup muffin tin with vegetable oil spray.
Whisk Dry Ingredients
In a large bowl, whisk together 3 cups all‑purpose flour, 1 cup granulated sugar, 2 Tbsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt.
Whisk Wet Ingredients
In a medium bowl, whisk 1½ cups plain yogurt with 2 large lightly beaten eggs, 8 Tbsp melted and cooled unsalted butter, 1 Tbsp neutral oil, and 1 tsp pure vanilla extract until smooth.
Combine and Fold
Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined and no dry streaks remain. Fold in 1 cup chocolate chips without overmixing.
Portion the Muffins
Use a ⅓‑cup scoop to divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake
Bake on the middle rack until the tops are golden and a toothpick inserted into the center comes out clean, 20–25 minutes.
Cool and Serve
Let the muffins rest in the tin for 15 minutes. Using your fingertips, gently loosen each muffin and transfer to a wire rack. Let cool at least 10 minutes before serving.
Chocolate Chip Muffins
Ingredients
- Vegetable oil spray
- 3 cups all‑purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1½ cups plain yogurt
- 2 large eggs
- 8 Tbsp unsalted butter melted and cooled
- 1 cup chocolate chips
Instructions
- Preheat to 375°F; spray muffin tin.
- Whisk flour, sugar, baking powder, soda, and salt.
- Whisk yogurt, eggs, butter, oil, and vanilla until smooth.
- Stir wet into dry until just combined; fold in chocolate chips.
- Scoop ⅓ cup batter into muffin cups; bake 20–25 min.
- Cool in tin 15 min; transfer to rack and cool 10 min.
