Give me all the chocolate chips ???? ???? ???? What is a chocolate chip muffin without the chocolate chips? Um bread? Or something like that. After a weekend filled with craziness, my Monday morning needs a big cup of coffee and a jumbo bakery-style chocolate chip muffin studded with teeny tiny chocolate chips because someone (points to self) is greedy and wants a bit of chocolate in every.single.bite. Chocolate Chip muffins are totally the bomb-diggity. Did you need me to put that in words? Don’t we kind of already have a telepathic thing going on here where you just get me. You do. Today’s muffin recipe is one that i’ve used over and over again. Remember when I made us those super tender raspberry muffins with a hint of lemon zest? Well it’s that same recipe just tweaked a bit to make it perfect for these bakery-style chocolate chip muffins with just a hint of cinnamon to give it that out-of-this-universe flavor. And yes friends, it’s totally waistline friendly. Coconut oil is quickly becoming a big staple in most of my baking these days. I love the the use of an ingredient that’s cholesterol-free and gives baked goods that same light and airy texture that butter would. And sometimes (read: a lot of times), it actually makes baked goods taste better than butter would. Sorry old friend. Did I mention there’s greek yogurt in these muffins too? It’s one of my favorite ingredients to use in baked goods. Love how it keeps things on the lighter side (take that calories! ????????) while making the baked product tender, moist, flakey, and of course, delicious. And if you’ve got sour cream on hand that you need to get rid of, add it right into these babies. I’ve tested the recipe with one or the other (and half and half) and every time, they come out beautifully! Wanna know my favorite part about these muffins? NO MIXER NEEDED. Yes! I’m sorry, am I the only food blogger out there that HATES busting out the hand/stand mixer? Probably. But I mean, isn’t it soooo much easier to wash 2 bowls and a spatula vs. a metal bowl and beaters? Probably not in reality, but in this brain on mine, it’s sooo much easier. What else is great –> these chocolate chip muffins freeze well! So make a big batch and freeze half, unless the muffins run off on their own like mine did. I made a dozen of these and planned on freezing half. We ran through them so fast I didn’t even have a chance to tuck some away. So you can count on another batch being made this week for quick breakfasts later in the month. Happy Monday, guys!
Recipe slightly adapted from Super-Moist Lemon Raspberry Muffins.
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