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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