Healthy Chocolate Chip Muffins
The ultimate treat for muffin lovers! These Healthy Chocolate Chip Muffins are moist, fluffy, and packed with flavor. Made with wholesome ingredients, they're perfect for breakfast, snacks, or dessert. Bake a batch tonight!
Equipment
- Muffin Pan
- Cooling rack
Ingredients
- 1 cup white whole-wheat flour
- 1 tablespoon cornstarch
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 0.5 cup vanilla Greek yogurt at room temperature
- 0.5 cup light brown sugar lightly packed
- 0.25 cup coconut oil measured when melted
Instructions
- Set out the egg and Greek yogurt to come to room temperature. This step is essential for fluffy muffins, so don’t skip it!
- Melt the coconut oil and set it aside to cool back to room temperature. Be careful not to add it hot to the wet ingredients, as it can cause them to seize.
- Preheat your oven to 350°F. Generously grease 9 cavities of a regular-sized, 12-cavity muffin pan with cooking spray or a little extra coconut oil. Dust the cavities with flour to prevent sticking. It’s crucial to skip paper liners for these muffins, as they tend to stick to them.
- In a large bowl, combine the whole-wheat flour, cornstarch, baking powder, salt, and mini chocolate chips. Mix everything together until evenly distributed.
- In another bowl, whisk together the vanilla extract, room-temperature egg, Greek yogurt, brown sugar, and the cooled coconut oil until smooth and creamy.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as that can lead to dense muffins. A few lumps are perfectly fine!
- Divide the batter evenly among the 9 greased muffin cavities. If you want an extra touch of sweetness, sprinkle about 1/2 teaspoon of brown sugar on top of each muffin before baking. This will give them a nice crunch!
- Fill the remaining cavities halfway with water to ensure even baking. This is a great trick to prevent the muffins from drying out.
- Bake in the preheated oven for 18 to 22 minutes, or until the edges are light brown and a toothpick comes out clean or with a few moist crumbs. Be cautious not to overbake, or the muffins will lose their softness.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, carefully transfer them to a cooling rack to cool completely, ensuring air can circulate around all sides.
Notes
- Room temperature ingredients: Always use room-temperature ingredients for fluffy muffins. Cold ingredients can lead to dense results.
- Don't skip the coconut oil: Melting the coconut oil is crucial for moisture. Let it cool slightly before adding it to your mixture.
- Greasing the pan: A well-greased muffin pan is vital. This helps prevent sticking and ensures you get beautiful muffins.
- Cooling racks: Cooling muffins on a rack helps them maintain their texture. If left in the pan, they can become sticky.
- Storage: Store completely cooled muffins in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating—then microwave for 5 to 10 seconds to warm through. Best enjoyed within 2 to 3 days.