loveandlemons5.0
Chocolate Chip Muffins
The BEST chocolate chip muffins! They're moist, tender, and packed with melty chocolate chips. Store the muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
👥 12 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 10 min🔥 Cook: 22 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 350°F and lightly oil or spray a 12-cup muffin tin.
2
In a large bowl, combine the all-purpose and whole wheat flours, the baking powder, baking soda, salt, and nutmeg.
baking powder2 teaspoon
3
In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
large eggs2
4
Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips and use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
5
Bake for ⏱️ 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let cool for ⏱️ 15 minutes, and then transfer to a wire rack to continue cooling.
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