• Prep Time: 8 mins
  • Cooking Time: 20 mins
  • Serves: 12

Bakery-Style Chocolate Chip Muffins

  • Recipe Submitted by on

 Ingredients List

  • 2 ½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ -1 teaspoon ground cinnamon (depending on preference)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup coconut oil, melted (liquid state)
  • 1 cup greek yogurt (or sour cream)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup mini chocolate chips
  • turbinado sugar, for sprinkling


Position a rack in the center of the oven and preheat the oven to 425ºF. Spray a muffin pan with cooking spray and set aside.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and half the chocolate chips. Whisk and set aside.
In a medium bowl, combine granulated sugar, brown sugar, coconut oil, greek yogurt, eggs, and vanilla extract. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the remaining chocolate chips.
Divide the muffin batter into the muffin pans. Sprinkle with turbinado sugar if desired. Bake for 5 minutes. Reduce the oven temperature to 375ºF and continue to bake for an additional 10-15 minutes or until a toothpick inserted into the muffins comes out mostly clean with a few crumbs. Let muffins cool completely in the pan for 10 minutes before moving to cooling rack. Muffins are extremely moist. Do not try to remove from pan right away.

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