The best Chocolate Chip Muffins are moist, tasty and easy to make. And what if I tell you that you can make them perfect even without refined sugar and by using only healthy fats?
This recipe is suitable for kids, toddlers and adults and with it you will produce high quality muffins that no one would resist!
What is special about the recipe
These are bakery style muffins sweetened with coconut sugar and loaded with refined sugar-free chocolate chips. Definitely some of the best muffins that I have tried. They are moist and tasty, muffins that you would love for breakfast or for afternoon snack.
I made them for my son's birthday celebration at school and they were a big hit.
ingredients mix the oil, the butter and coconut sugar mix in the eggs 
add the yogurt with the baking soda
About the ingredients
For these muffins to become moist and tasty, you need to use both butter and oil. I prefer the extra virgin olive oil as it is one of the healthiest oils in the world. Despite some misconceptions about its qualities after hated, it is great for cooking and baking at moderate temperatures.
The coconut sugar is one of the most important ingredients in this recipe. It is unrefined and has lower glycemic index than many other high carb sweeteners. It also has a nice taste similar to caramel which brings a wonderful flavour to the baked goods.
The plain yogurt is another great addition to the batter. It carries certain acidity which in combination with the baking soda contributes for the moist and fluffy texture. You can potentially use greek yogurt but keep in mind that you might need to add also few tablespoons of water if the batter becomes too thick.
You also need all purpose flour, eggs, baking powder, salt and of course, lots of chocolate chips to load these tasty muffins. I used chocolate chips sweetened with coconut sugar: you can choose any kind you like.
add the dry ingredients add the chocolate chips batter consistency fill the muffin cases
Recipe summary
The preparation is very easy so there is little room for mistake in this recipe.
- Starting with the coconut sugar, butter and oil, whisk them carefully to break any crumbs in the sugar. Add also the eggs, the yogurt, combined with the soda and at the end the rest of the dry ingredients.
- Make sure the flour is perfectly absorbed in the batter.
- At the end add the chocolate chips.
- Bake for about 20 minutes at 360º F/ 180º C or until a toothpick inserted in the centre of a central muffin comes out clean.
👉The full detailed instructions are below the post, in the recipe card!
Baking tips
I like to use paper cases for the muffins but if you don't have them, you can use folded parchment paper or no paper at all. In the second case simply oil the cups of the muffin tin before adding the batter.
You need to fill the cups about ¾ full in order to have that fluffy muffin top that the bakery-style muffins have.
Don't overbake the muffins! Make sure you remove them from the oven when a toothpick comes out clean or with a few crumbs.
I am sure you will love this recipe! It is great for potlucks, parties, school snacks and kids celebrations.
Below you can find more delicious recipes that are great for kids:
- Hazelnut Linzer Cookies
- Kids Friendly Apple Tiramisu
- Healthy apple date cake for kid's birthday
- Pumpkin, Ricotta and Quinoa muffins
- Sugar Free Banana Cranberry Muffins
📝 Recipe
Coconut Sugar Chocolate Chip Muffins
Equipment
- muffin tin with at least 12 cups
Ingredients
- 3 cups/ 360 g all purpose flour
- 3 large eggs
- ½ cup / 115 g butter, melted
- ⅓ cup/ 75 ml oil
- 1 ¼ cup / 250 g coconut sugar
- 1 ⅔ cups / 280 g chocolate chips, see notes
- 1 ⅓ cup / 320 g plain yogurt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ⅓ teaspoon salt
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 360º F/ 180º C. Line a large muffin tin with paper cases. If not using cases just grease the cups.
- In a medium bowl combine flour, baking powder and salt. Whisk and set aside.
- In a large mixing bowl whisk oil, melted butter and coconut sugar until combined. Add the eggs and vanilla. Whisk very well, until smooth.
- In a small bowl combine the yogurt with the baking soda and stir. Add them to the sugar mixture and whisk again to combine.
- Gradually add the dry ingredients mixing gently with a rubber spatula, until absorbed.
- At the end fold the chocolate chips into the batter.
- Use an ice cream scoop to fill the muffin cases ¾ full. Optionally sprinkle some more chocolate chips on top of each muffin (I didn't do it, hence why the chips are not so visible on the photos).
- Bake for 20 minutes or until the tops start becoming golden and a toothpick inserted in a central muffin comes out clean (or covered by chocolate but not with batter).
- Let the muffins cool for 2-3 minutes and then transfer them to a wire rack to cool completely.
Notes
- To keep these muffins healthier it is recommended to use refined sugar-free chocolate chips. I used chocolate chips sweetened with coconut sugar.
- You can reserve some chocolate chips from the original quantity for the top or get some more.
- Feel free to substitute half of the all purpose flour with whole grain flour: wheat, spelt or einkorn.
- Keep the muffins in airtight containers for 2-3 days.
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