Chocolate Chip Muffins

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The first recipe of my own that I am adding to my site! A favourite of many, the chocolate chip muffin! I’d say it is very fitting as a first recipe! In another post, I talk about the best bakery style chocolate chip muffin, which is a recipe created by Sally’s Baking Addiction. It is a recipe with an entirely different texture and flavour. If you are looking for bakery style, head on over to her site for that recipe.

This is a very exciting time for me! The very first muffin creation that is 100% my own! I have adapted recipes in the past, and created other types of recipes, but this is my very first muffin recipe! I was nervous during every part of the creation. When you are using a recipe for a quick-bread, you know it’s going to turn out, and if it doesn’t, it’s typically a faulty recipe (unless your head just isn’t in the game that day!) But when you create and test your own recipe, even when you follow the ratios to a tee, you never know what the end result is going to be, until, well, the end! This particular muffin has a very thick batter, so I worried about rising, but it did fine. It’s not the highest rise, but it’s enough.

Really thick batter!

I thought I would have to make changes to this recipe since it was my first try, but I am very satisfied with the result. Maybe one day I will find that it is not as good as it could be, but for today I am super happy with it and I think you will be too. Be sure to leave me a comment and let me know what you think about my chocolate chip muffin recipe. Also let me know what other muffins you would like recipes for!

Muffin cavities filled, and ready to go into the oven!

I forgot to add the sugar to the top of the muffins. I always forget to do that! I’m sure that I will remember next time though, it sure does add to the quality of the muffin.


Moist Chocolate Chip Muffins
Perfect texture and taste!

Chocolate Chip Muffins

Kari Taillon
An amazingly moist brown sugar chocolate chip muffin
Prep Time 15 mins
Cook Time 17 mins
Resting in pan 5 mins
Total Time 37 mins
Course Breakfast
Servings 12 muffins


  • muffin pan
  • muffin liners (optional)
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • hand mixer
  • whisk
  • rubber spatula


  • 188 grams flour all purpose
  • 1.5 tsp baking powder
  • .125 tsp baking soda (1/8tsp)
  • .25 tsp sea salt
  • .75 tsp ground cinnamon
  • 1 pinch nutmeg (optional)
  • 80 grams butter room temperature
  • 90 grams brown sugar
  • 1 large egg room temperature
  • 60 grams unsweetened applesauce room temperature
  • 120 grams vanilla yogurt room temperature
  • .5 tsp pure vanilla extract
  • 160 grams chocolate chips (1 cup)


  • Preheat Oven to 425 and line lightly oil a 12 count muffin pan.
  • Whisk the first 6 ingredients together in a large bowl, then add the chocolate chips. Set aside.
  • With a hand mixer, (or stand mixer, if preferred), beat the room temperature butter and brown sugar on medium high speed until light and fluffy.
  • Then add the egg, apple sauce, yogurt and vanilla and beat until well combined, on low-medium speed.
  • Now, with the rubber spatula, put the wet ingredients into the dry ingredients and gently combine. The batter will be very thick.
  • Divide the batter equally into the muffin cavities.
  • Sprinkle the tops with course or sparkling sugar, if desired. This will result in a nice crunchy top.
  • Bake on 425 for 5 minutes and then at the 5 minute mark, lower the temperature to 350 and bake for 12 additional minutes.
  • Check for doneness by inserting a toothpick or cake tester.
  • Let rest for five minutes in the pan and then remove and cool on a cooling rack.
  • Enjoy when fully cooled!


Keyword chocolate chip, chocolate chip muffin, muffin

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