These easy chocolate chip muffins are made in just 30 minutes and make six perfectly moist and tender muffins. Each one is stuffed with mini chocolate chips, warm cardamom spice, and topped with a buttery brown sugar streusel crumb. This quick, easy-effort recipe is the best for your next breakfast or brunch!
These chocolate chip muffins are so easy to make in just 30 minutes!
This small-batch recipe makes six perfect bakery-style pastries that are tender, moist, and full of mini chocolate chips and warm cardamom spice. Each one has a fluffy and moist crumb with a complex and distinct warm and cozy flavor from the cardamom spice.
They are perfect additions to your next breakfast or brunch, or are great on their own for sweet snack.
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easy chocolate chip muffin highlights
- Ready in 30 minutes
- Fluffy and tender bakery-style muffins
- Easy to make ahead
- The best addition to your next breakfast or lunch!
ingredient notes
- Cardamom: You can substitute the cardamom with an equal mix of cinnamon and ground ginger or it can be left out.
- Semi-sweet chocolate chips: You could use regular or mini chips. You could also substitute milk or white chocolate instead of dark!
- Greek yogurt: You can substitute the greek yogurt with sour cream instead.
- Baking powder: Check the fresness of your baking powder every few months by sprinkling some in a cup of boiling water. If there is no bubbling, replace it with a fresh can before baking!
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Muffin pan: Any standard size muffin or cupcake pan will work for this recipe. The pan I use is a white ceramic color, if your pan is black or dark, decrease the heat by 25 degrees otherwise they will overbake!
- Paper liners: This recipe uses standard paper baking cups, but can be made with silicone liners as well!
instructions
Before you start: Bring the greek yogurt, milk, and egg to room temperature!
Step 1: Combine the greek yogurt, milk, melted butter, sugar, egg, and vanilla in a small bowl and whisk to combine.
Step 2: In a separate small bowl, combine the flour, salt, baking powder, and cardamom and whisk to combine.
Step 3: Pour the dry ingredients into the bowl of wet ingredients and whisk until almost combined, then add the chocolate chips. Stop mixing as soon as there are no flour streaks. Do not overmix the batter or they will have a tough and dense crumb!
Step 4: Line the baking pan with six paper cup liners and scoop the batter into each, until filled three-fourths of the way. Top with the brown sugar streusel and more mini chocolate chips. Bake at 425 F/218 C for 5 minutes, then decrease the temperature to 375 F/190 C and continue baking for another 15-17 minutes. Let them cool in the pan on a wire rack until cool enough to touch, then remove them from the pan and let them continue to cool completely on the rack.
TIP: For extra tall muffins, leave the batter to sit in the fridge overnight before baking them!
expert baking tips
- Spoon measure the flour: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking.
- Use room temperature ingredients: This kind of batter requires all liquid ingredients be room temperature for the proper consistency. It's best to pull them out at least an hour before you begin mixing!
- Don't overmix the batter: Stop mixing the batter as soon as you see just a bit of flour. Over mixing the batter will result in dense, tough muffins.
- Don't overbake them: Over baking them will also result in a dense, tough final product. Keep an eye on them at the minimum baking time and gently press the tops to see if they spring back.
- Chill the batter overnight: For muffins that are super tall and domed on top, leave the batter in the fridge overnight before baking them!
storage & freezing
- Room temperature: Line a container or ziplock bag with paper towels. Place the cooled muffins on top of the towel and then place another one on top. This will absorb any moisture and keep them from getting soggy. Store them at room temperature for 2-3 days.
- Freezer: Once baked and cool, wrap each one separately in plastic wrap and then store them in a sealed container. They will stay fresh for up to 1 month if stored properly!
- Make-ahead: You can make the batter the day before baking. Store it in a sealed container in the fridge and then scoop it right from the container when ready to bake!
variations
- Fruit: You can add fresh or frozen berries to the muffin batter instead of chocolate chips. I love adding mini bluberries or raspberries!
- Chocolate: Instead of dark chocolate, add milk, white, or a combination to the batter.
- Spices: Not a fan of cardamom? No worries! Substitute it with cinnamon, fresh lemon zest, orange zest, or add extra vanilla.
recipe notes
- Yield: This recipe yields six regular sized muffins.
- Double the recipe: Looking to make more muffins? Double the recipe for a dozen!
faq's
There are a few different tests: the tops should spring back when pressed and when a tooth pick is inserted into the middle it should come out with just a few moist crumbs on it.
This recipe has not been tested with gluten-free flour, but I would love to hear how they turn out!
Definitely! I have made these with almond and oat milk before and they turned out great.
related recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Cardamom Muffins
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- ½ teaspoon cardamom
- ½ cup semi-sweet mini chocolate chips
- 4 tablespoon unsalted butter, melted
- ¼ cup plain, full-fat greek yogurt room temperature
- 1 egg, room temperature
- ¼ cup milk, room temperature
- ⅓ cup cane sugar
- 1 teaspoon vanilla extract
Brown Sugar Streusel
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 1 ½ tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 425 F. Grab a muffin tin and line with 6 liners. Set aside.
- In a small bowl, combine the brown sugar, flour and melted butter for the streusel topping. Use a spoon to mix everything toghether until it forms a crumble. If it's still too dry, add a bit more melted butter. Set the bowl aside.¼ cup brown sugar, ¼ cup all-purpose flour, 1 ½ tablespoon unsalted butter, melted
- In a medium bowl, add the melted buter, milk, sugar, vanilla, greek yogurt and the egg and whisk them together.4 tablespoon unsalted butter, melted, ¼ cup plain, full-fat greek yogurt, ¼ cup milk, room temperature, ⅓ cup cane sugar, 1 teaspoon vanilla extract, 1 egg, room temperature
- In a separate bowl, combine the flour, salt, baking powder, cardamom, and chocolate chips.1 cup all-purpose flour, ¾ teaspoon kosher salt, 1 ½ teaspoon baking powder, ½ teaspoon cardamom, ½ cup semi-sweet mini chocolate chips
- Pour the dry ingredients into the wet bowl and mix to combine. Stop mixing as soon as there are no more flour streaks!
- Scoop the batter into each liner until ¾ths full. Top with the brown sugar streusel and a few more mini chocolate chips, bake for 5 minutes at 425 F, then lower the heat to 375. Bake for another 15-17 minutes, or until the tops spring back when touched.
- Let cool and enjoy!
Notes
Expert tips
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking.
- Use room temperature ingredients: This kind of batter requires all liquid ingredients be room temperature for the proper consistency. It's best to pull them out at least an hour before you begin mixing!
- Don't over mix the batter: Stop mixing the batter as soon as you see just a bit of flour. Over mixing the batter will result in a dense and tough crumb.
- Don't over bake them: Over baking them will also result in a dense and tough crumb. Keep an eye on them at the minimum baking time and gently press the tops to see if they spring back.
- Chill the batter overnight: For a tall and domed top, leave the batter in the fridge overnight before baking them!
Freezing and Storage Instructions
- Room temperature: Line a container or ziplock bag with paper towels. Place the cooled muffins on top of the towel and then place another one on top. This will absorb any moisture and keep them from getting soggy. Store them at room temperature for 2-3 days.
- Freezer: Once baked and cool, wrap each one separately in plastic wrap and then store them in a sealed container. They will stay fresh for up to 1 month if stored properly!
- Make-ahead: The batter can be made the day before baking. Store it in a sealed container in the fridge and then scoop it right from the container when ready to bake!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Nisa Vahalik says
Hi! I’m so excited to make these and was wondering if I could make this batter in advance & keep refrigerated until needed? Or if it had to be used right away? Thank you so much for sharing this delish looking recipe!!!
cambreabakes says
Hi Nisa! I don't see any problem in making it in advance! I normally bake my batter off right away but I think it would be fine. Let me know if you have any more questions, I hope you love the muffins!
Cam
Jessica says
These were perfectly soft and tender! Love the warm flavor the cardamom gives the muffin and the chocolate paired perfectly with it.
cambreabakes says
Thanks so much for taking the time to review and comment on this recipe Jessica! I am so glad to hear it turned out well for you! Best, Cambrea
Hanaa says
I love cardamom so much so when I saw these muffins I knew I had to try them! They were so flavorful and so cozy!! I will definitely make these again!
cambreabakes says
Hi Hanaa! I am so glad to hear you loved this recipe, it's one of my fall favorites! Thanks for taking the time to leave a comment and review! Best, Cambrea