about the recipe
I make this recipe when I need a snack for work, I’m hosting a brunch, or when my tried and true cookie recipe is just not enough. I make this recipe when I don't get a sweet treat at the grocery store and then regret shopping healthy.
This is one of those recipes that you can rely on - when the going gets tough, the tough make chocolate chip muffins.
tips & tricks
Bonus tip: To make those fun bakery style parchment paper liners - it's so easy! Cut 4x4” squares of parchment, and on each side cut a 1.5” slit. This may seem like too long of a slit, trust me - that’s how you get the beautiful folds and peaks. When you scoop the batter into the muffin tin, scoop carefully with the parchment paper centered over the opening - the batter will drop and fold the parchment paper into place.
Room temperature ingredients are key in this recipe. Take the time to properly let things come up to temp, and you’ll be rewarded with the best texture.
Don’t skip the lemon juice! I say this in most of my recipes - if there is added acid, it's integral to the rise!
Store at room temperature in an airtight container for a couple days. If you are planning on keeping them longer, store in the fridge!
As always, measure those chocolate chips with the heart. And leave extra for sprinkling on top!
recipe
1
Preheat oven to 425°F. Prepare one muffin tin with muffin liners.
2
Combine milk and lemon juice in a bowl and set aside. In a medium bowl, cream together butter and sugar. Add eggs and vanilla and beat until just combined. Add yogurt and milk mixture.
3
Separately, whisk together flour, salt and baking powder. Add to wet ingredients and fold gently, stopping before fully mixed together.
4
Add the chocolate chips and fold gently until not streaks of flour. Be careful not to overtax, batter should be thick and some lumps are okay.
5
Using an ice cream scoop or two tablespoons, scoop batter into lined muffin tins. Sprinkle with extra chocolate chips and sugar, optional.
6
Bake for 5 mins, then reduce the oven temperature to 350 and bake for another 15-20 mins. Test with a toothpick in one of the center muffins. Let cool in the muffin tin for 10 minutes before removing.
