My Classic Chocolate Chip Muffins recipe may be a kid favorite, but you are sure to love them just as much! They have the perfect balance of sweetness.
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (5 oz/142 g) granulated sugar
- ½ cup (4 fl oz/115 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/71 ml) whole milk
- ¼ cup (2 oz/57 g) plain yogurt
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- ½ cup (3 oz/85 g) semi-sweet chocolate chips
-
Preheat the oven to 375°F (190°C) and line a muffin pan with 9 paper liners.
-
In a medium bowl, whisk together the flour, baking powder and salt until combined. Set aside.
-
In a separate bowl, add the sugar, oil, milk, yogurt, egg and vanilla and whisk until smooth.
-
Add the dry ingredients into the wet and whisk until just combined.
-
Gently fold in the chocolate chips.
-
Divide the batter evenly among the muffin cups, filling them ¾ of the way.
-
Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.
-
Allow to cool for about 10 minutes before removing them from the pan.
-
Enjoy with a cup of coffee! Store any leftover muffins in an airtight container at room temperature for up to 3 days.