There’s nothing like having a great version of a staple item. These chocolate chip muffins are so moist and delicious and really easy to prep (one bowl). They’ll be one of your keeper recipes forever.
I first tasted these chocolate chip muffins when a neighbor brought them over to my house. She didn’t really know who had moved in…but we were both pleasantly surprised when we both saw each other’s familiar faces at the door.
A camp friend I hadn’t seen in…how long? Twenty years? It was nice to chat a little and catch up.
Anyway, when she left, we tasted the muffins. They were delicious. So moist. Really good. I wanted the recipe immediately.
Thankfully, I didn’t need to knock on her door. We had both run to the butcher after our encounter and I told her right away, “I want the recipe for those muffins!”
“No prob, it’s from my mother-in-law!”
By the time I got home, she had already dropped off a handwritten note with the ingredients and instructions. Oh, yay!
Don’t use regular-sized chocolate chips. Keep the mini on hand for this recipe. It makes a big difference as the chocolate gets scattered everywhere, adding both moistness and flavor.
- 2 cups flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
- ¾ cup oil
- 1 egg
- 1 cup soy milk
- Dash of salt
- 9 ounces mini chocolate chips
- Preheat oven to 350⁰F.
- Combine all ingredients in a bowl.
- Line muffin pans with cupcake liners. Divide batter between cups.
- Bake for 20-35 minutes, depending on whether you like the tops soft or crispy.
Rm says
What can I substitute for sugar?
Will white spelt flour work instead of regular flour ?
Yaeli says
Can you use half whole wheat flour?
I’m going to try it with coconut sugar
Yael says
This happens to be an excellent recipe i make it all the time(without the cinnamon) and its,so good! Thank u we all love them!
Julia Zaidenberg says
Is there a sub for soy milk?
Rivka Berkowitz says
Can you send a healthy makeover of this recipe:) ?
Sara says
I’ll be trying these tonight iyH! 20-25 minutes? Can you clarify? Thanks!
Victoria Dwek says
20-25 minutes will yield a soft muffin. 30-35 will yield a crispy one.
sara says
What can I use instead of soy milk when baking? I don’t want to use regular milk either. Is juice ok?
Esther says
tablespoon of baking powder?
Victoria Dwek says
Yup!
Chani says
I made this but it tasted quite bitter. Is it supposed to say one teaspoon baking powder?
Miri says
Do these freeze well?
Victoria Dwek says
I’m sure they will!
Victoria Dwek says
To all those who asked about substitutions. This is the only version of these muffins I have made. If you want to try substitutions, you are welcome to. I don’t know what the results will be but if you have success, you are welcome to share in comments. Enjoy!
Bella says
Well I used almond cocunut milk as a substitute for soy milk and the results were not that great at all. I dont know if that was the reason but my muffins came out doughy.
Bella says
Im sorry, I just reviewed the recipe and I realized I may have forgotten to put in the oil…. and I 2x the recipe ????
Bella says
Will have to try them again! Thanks again for all your great recipes and post.
Sara says
I used coconut milk and they came out great!
Leah says
Mixer needed. ?
Victoria Dwek says
No mixer needed!
Chani says
Does the instant coffee need to be dissolved in water first?
Victoria Dwek says
No it’ll dissolve on its own when you mix everything together.
Bina says
Used white spelt flour, coconut sugar, coconut oil, unsweetened almond milk, and healthier chocolate chips, and they came out AMAZING!
miriam says
mixer needed???
Victoria Dwek says
Nope!
Raquel says
Is 1 tablespoon of baking powder correct?
Bracha says
Yes!
Shayna says
Are you able to us whole wheat flour
Bracha says
Best muffins!!!!!!!!! Made them 3 times since Thursday and it’s only Sunday!