Chocolate Chip Muffins Recipe
I hate to admit it, but my kids love processed junk food. They would rather have some kind of prepackaged crap than anything I make at home. It makes me so mad!
Some of their very favorite things are those little packages of mini chocolate chip muffins. You know, the ones with the little girl on the box that have been around since we were kids and are loaded with sugar and preservatives.
I have tried and failed numerous times over the years to make a healthier alternative that they actually like. After many tweaks and revisions, I think I finally succeeded with this recipe. The kids scored it an 8/10, which is about as good as it’s going to get, unless it comes in a plastic package!
It starts with a mixture of all purpose flour and whole wheat flour. I have found that a half and half ratio of the two is the best way to go. Whole grains are so much better for you than their stripped down counterparts, but my family just doesn’t enjoy the taste. With a 50/50 mix, we get some of the benefits of whole grains but more of the taste of a white flour.
One baking trick I have learned over the years is to just use one big bowl for mixing. After mixing my dry ingredients together, I make a well in the center of the bowl and add the wet ingredients. Once the wet ingredients are combined in the center, you can slowly incorporate the dry ingredients from the sides of the bowl. This eliminates the need for separate wet and dry mixing bowls and makes life just a little easier.
Another healthy hack in this recipe is the addition of plain Greek yogurt. The kids can’t tell it’s in there, even though I enjoy the little bit of tang it gives. And it really bumps up the protein, which makes the muffins more filling and wholesome instead of just a sweet snack.
Okay, let’s talk about sugar. I really try to limit the amount of added sugar in my recipes. I have tried all kinds of alternatives in muffins, including bananas, honey, maple syrup and artificial sweeteners. But my kids just won’t eat them. So I used brown sugar in this recipe, and I just cut the amount to about half what’s in a standard muffin recipe. The brown sugar gives the muffins more of a cookie flavor, and with the chocolate chips added too, they are plenty sweet enough, even for my kids.
These muffins are great for meal prep. You can make them at the beginning of the week and the whole family can enjoy them for breakfast, packed in their lunch, or as a quick snack or easy dessert. They also freeze well and can be stored in the freezer for up to three months.
Chocolate Chip Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 eggs
- 1 cup plain Greek yogurt
- 1/2 cup brown sugar
- 1/2 cup milk, any kind
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 400 degrees. Spray your muffin tin with cooking spray, or use liners if you prefer.
- In a large bowl, combine both flours, baking powder, baking soda and salt.
- Make a well in the center of the bowl. In the well, add eggs, yogurt, brown sugar, milk, butter and vanilla.
- Mix wet ingredients in center of bowl and then slowly incorporate flour mixture until just combined.
- Add chocolate chips and mix until incorporated.
- Evenly divide batter into prepared muffin tins.
- Bake 15-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let cool for a few minutes in the tin, then remove from tin and cool completely on counter or wire rack.
- Store in an airtight container 3-4 days. You can also freeze up to 3 months.