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Chocolate Chip Muffin Loaves

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Soft, buttery Chocolate Chip Muffin Loaves are so tasty that you just might have a hard time sharing them!

Chocolate Chip Muffin Loaves

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.

Chocolate Chip Muffin Loaves

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 Muffin Loaves

Chocolate Chip Muffin Loaves
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Chocolate Chip Muffins

Prep

Cook

Total

Yield 8 mini loaves

Ingredients

  • 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

Instructions

  1. Preheat your oven to 375º F and line an 8 well mini loaf pan with paper liners.
  2. In a mixing bowl combine the flours, baking powder, baking soda and sea salt; set aside.
  3. 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.
  4. Beat in the egg and then add the Greek yogurt, milk and vanilla bean paste and mix well.
  5. Slowly add the dry mixture to the wet, being careful not to over mix the batter.
  6. Fold in the chocolate chips.
  7. Evenly divide the batter between the paper liners and sprinkle the tops with coarse sugar.
  8. Bake for 20-22 minutes or until lightly golden and a tester comes out with just a few crumbs.

Notes

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:

Chocolate Cherry Loaf

Chocolate Cherry Loaf

Chocolate Chunk Cranberry Gingerbread

Chocolate Chunk Cranberry Gingerbread | It Bakes Me Happy

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Comments

  1. Gah! These are so darn cute, Emily! I love all things mini, especially bread loaves. Funny – I’m not sure why I’ve never made mini loaves. I even bought some fancy paper loaf pans last year and still haven’t used them! I need to change that stat!

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