Description
These moist and delicious chocolate chip muffins are made with whole wheat flour and sweetened with honey, featuring a perfect balance of cinnamon and rich chocolate chips. Ideal for a wholesome breakfast or snack, they’re easy to prepare, require simple ingredients, and bake quickly to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour or all-purpose flour (215 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup runny honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Other Ingredients
- 1 cup chocolate chips (semi-sweet to dark)
- 1 tablespoon turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat and Prepare: Preheat the oven to 375 degrees Fahrenheit. Line 12 muffin cups with liners or grease them with butter, coconut oil, or cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In a medium bowl, combine the melted coconut oil and honey, whisking them together. Add the eggs and beat well, then stir in the Greek yogurt and vanilla extract. If the coconut oil solidifies when combined, gently warm the mixture in the microwave in 30-second bursts to liquefy.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix with a large spoon until mostly combined. It’s okay to have some streaks of flour and lumps; avoid overmixing to keep muffins tender.
- Fold in Chocolate Chips: In a small bowl, toss the chocolate chips with the cinnamon to prevent sinking. Gently fold them into the batter without overmixing.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling them nearly full. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
- Bake: Bake the muffins in the preheated oven for 18 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean (chocolate streaks are fine).
- Cool and Store: Remove the muffin tin and place it on a cooling rack to cool. Store leftover muffins covered at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Notes
- Use different flour options as needed: whole wheat pastry, white whole wheat, regular whole wheat, or all-purpose flour.
- Substitute non-dairy alternatives to make the recipe vegan or dairy free: use non-dairy chocolate chips, vegan yogurt, and homemade buttermilk with vinegar and non-dairy milk.
- Replace eggs with flax eggs to make the recipe egg free.
- To make gluten free, use an all-purpose gluten-free flour blend like Bob’s Red Mill.
- Turbinado sugar on top adds a lovely crunch but is optional.
- Chocolate chips can be swapped for white chocolate, buttermilk chips, or coated candies like M&M's for variety.
- Higher fat Greek yogurt will make muffins richer; plain yogurt may affect rise and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
