Soft and chewy chocolate chip cookie muffins are a healthy breakfast your entire family will enjoy. The perfect texture combination of a tender muffin and a chewy cookie! Made with wholesome ingredients like natural sweeteners and whole grains. Bake in just 30 minutes!
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Why You Need to Make These Muffins
- Kid-friendly: These homemade muffins are a family favorite! Kids love them and they are great for busy mornings.
- Perfect Muffin Tops: The top of the muffins pop right off! You would think that they are chocolate chip cookies! The muffin bottoms have the perfect texture of a muffin.
- Great Texture and Taste: These chocolate chip cookie muffins have the perfect texture of a fluffy muffin and a chewy chocolate chip cookie.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Oat flour: Oat flour is one of my favorite flours to use when making muffins. We love it in our oat flour chocolate chip cookies.
- Almond flour: Complements the oat flour by adding moisture, bite, and texture.
- Baking soda: Provides texture and helps the muffins to rise.
- Salt: Balances out the sweet flavors.
- Butter: Room temperature, softened butter or melted butter works best. I used unsalted butter.
- Coconut sugar: Coconut sugar mimics brown sugar but sweetens these muffins naturally.
- Maple syrup: Maple syrup offers an additional dimension of natural sweetness. Granulated sugar may be substituted.
- Eggs: Provide moisture and structure. Also help to provide a delicious cookie and muffin texture.
- Vanilla Greek yogurt: Adds moisture and protein.
- Vanilla extract: Provides a warm bakery taste, just like in chocolate chip cookies.
- Mini chocolate chips: Semi-sweet chocolate chips work very well!
See recipe card for quantities.
How to Make This Chocolate Chip Muffin Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Wet Ingredients
Preheat oven to 350° F. Line a muffin tin with muffin liners and spray them to avoid sticking. Add the wet ingredients to a large mixing bowl. Stir until well mixed.
Step 2: Dry Ingredients
Add the dry ingredients to the large bowl. Stir until just combined.
Step 3: Add Chocolate Chips
Use a wooden spoon or rubber spatula to stir in the chocolate chips until just combined.
Step 4: Bake!
Use a large cookie scoop to place the muffin batter into a lined muffin pan. Bake the muffins for about 20 minutes or until a toothpick inserted into the center comes out clean.
Hint: do not substitute flours. I haven't tested any other flours. For a muffin recipe with all purpose flour, try these chocolate chip protein muffins.
Substitutions
- Dairy-free - use dairy-free yogurt and butter to make these dairy -free (just like in our dairy-free chocolate chip cookies).
- Gluten-free - I use gluten-free oat flour. To make these gluten-free, ensure that all of your ingredients are gluten-free. Many of them already are naturally gluten-free, but be sure to verify your ingredients.
Variations & Muffin Add-ins
- High-protein - stir in a few tablespoons your favorite protein powder.
- Nutty & crunchy - stir in chopped walnuts.
- Bakery-style - top the muffins with some coarse sugar.
- Truffle - stir in chopped dried cherries.
Equipment
I used a muffin tin, muffin liners, large cookie scoop, and coconut oil spray to make this recipe.
Storage
Store leftovers in an airtight container at room temperature for 3-4 days. Store refrigerated for up to one week.
Freeze chocolate chip cookie muffins in a freezer-safe container for up to 3 months.
Top Tip
Don't overmix the batter. I generally begin to stir in the chocolate chips once the dry ingredients are about ¾ of the way mixed in.
Recipe FAQs
Greek yogurt is the secret ingredient I use to make moist muffins. I use it in almost all of my muffin recipes.
Yes! These muffins are great to make ahead for a week of healthy breakfasts or snacks. See storage notes.
Other Healthy Muffin Recipe to Try!
Looking for other easy muffin recipes like this? Try these:
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Healthy Chocolate Chip Cookie Muffins
Equipment
Ingredients
Dry Ingredients
- ½ cup oat flour
- 2 tablespoon almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup butter softened or melted
- ¼ cup coconut sugar
- 2 tablespoon maple syrup
- 2 large eggs
- ½ cup vanilla Greek yogurt
- 1 ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin liners and spray them with cooking spray.
- In a large mixing bowl, combine the butter and sugar. Stir in the eggs, maple syrup, Greek yogurt, and vanilla extract. Use a whisk to combine them thoroughly¼ cup butter, ¼ cup coconut sugar, 2 tablespoon maple syrup, 2 large eggs, ½ cup vanilla Greek yogurt, 1 ½ teaspoon vanilla extract
- Add the oat flour, almond flour, baking soda, and salt. Stir until just combined, and then stir in the chocolate chips.½ cup oat flour, 2 tablespoon almond flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Use a large cookie scoop to scoop out six large muffins. Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.¼ cup mini chocolate chips
Notes
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