Soft, buttery Chocolate Chip Muffin Loaves are so tasty that you just might have a hard time sharing them!
Ok confession time – sometimes I’m super weak when it comes to muffins! Ok most of the time if I’m being totally honest. Case in point, I originally baked these as muffins a couple of weeks ago when some friends were visiting from out of town. Miraculously there happened to be one muffin left over and so I decided to photograph it to share. Well that muffin was missing one of it’s corners and the photos turned out a little to blue for my picky taste, so I re-baked and photographed them yesterday. CAUTION! They are addictive, deliciously, chocolatey addictive little loaves of goodness. I’m pretty sure I ended up eating about 4of them the first time around and another 2 of these mini loaves yesterday.
Like I said, i’m weak. Especially when it comes to chocolate. I like to sprinkle a little coarse sugar on top of the muffin loaves before baking. You can skip this step, but trust me they really are just a little bit better with the coarse sugar. It gives them a little crunch that contrasts nicely with the soft muffin texture. Make some today, you’ll be glad you did. I hope that you will enjoy these chocolate chip muffin loaves as much as we do, happy baking!
Chocolate Chip Muffins
Yield 8 mini loaves
- 1 1/2 c unbleached all purpose flour
- 3/4 c whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 Tbs butter
- 3/4 c sugar
- 1 egg, extra large
- 1/2 c Greek yogurt
- 1/3 c milk
- 1 tsp vanilla bean paste
- 2/3 c miniature chocolate chips
- coarse sugar for sprinkling
- Preheat your oven to 375º F and line an 8 well mini loaf pan with paper liners.
- In a mixing bowl combine the flours, baking powder, baking soda and sea salt; set aside.
- In the bowl of your stand mixer cream the butter and sugar until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- Beat in the egg and then add the Greek yogurt, milk and vanilla bean paste and mix well.
- Slowly add the dry mixture to the wet, being careful not to over mix the batter.
- Fold in the chocolate chips.
- Evenly divide the batter between the paper liners and sprinkle the tops with coarse sugar.
- Bake for 20-22 minutes or until lightly golden and a tester comes out with just a few crumbs.
recipe adapted from Easy Blueberry Muffins by Bakers Royale
Courses breakfast, muffin
Do you love love breakfast breads as much as I do? Then you have to try these: