These delicious bakery style chocolate chip cardamom muffins are made in just 30 minutes and are packed full of mini semi-sweet chocolate chips and warm cardamom spice. The muffins have a soft and moist crumb and a chewy texture just like a bakery style muffin. The cardamom spice gives the muffin a complex and distinct warm and cozy feeling, with hints of lemon and mint that pairs well with the rich chocolate flavor.
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Why This Recipe Works
- These muffins come together in just 30 minutes.
- Mixing the batter is as simple as 3 steps.
- You can make the batter ahead of time and keep it in the fridge before you want to bake it.
- They bake into soft, fluffy, perfect bakery style muffins!
Step by Step Video
Ingredient Notes and Substitutions
- Cardamom- a delicious, warm, slightly minty spice that can be found in any spice aisle. You can substitute this with an equal mix of cinnamon and ground ginger for a similar flavor, or it can be left out.
- Semi-sweet chocolate chips- this recipe calls for mini chocolate chips, but you could use regular sized chips as well.
- Greek yogurt- this recipe calls for full-fat greek yogurt, which is necessary for the muffin to be soft and tender. Sour cream is very similar in nature and could be substituted instead.
All of the ingredients for this recipe should be at room temperature!
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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.
Step 4: Line a muffin tin with 6 liners and scoop the batter into each liner, about ¾ full. Top with the brown sugar streusel and more mini chocolate chips. Bake at 425 degrees F/218 degrees C for 5 minutes, then decrease the temperature to 375 degrees F/190 degrees C and continue baking for another 15-17 minutes.
The Secret to Light and Fluffy Muffins
Light and fluffy muffin texture is easy to achieve with the help of a few key ingredients like butter. The butter will trap little air bubbles in the batter that will expand when the muffins are baking and create that light and airy texture.
Making sure your ingredients are all at room temperature will also help create a light and fluffy texture. Because the fat in the recipe is liquid (melted butter) your other ingredients should be warm as well.
If you're in a pinch for time and your eggs aren't warm, a quick trick is to stick the egg in a cup or bowl of hot tap water. Leave it in the water for 5 minutes, changing the water half way if it gets cold and you'll have a perfectly room temperature egg to use!
Recipe Variations
This muffin recipe can easily be tailored to take on other popular flavors and variations other than cardamom and chocolate chip.
Simply omit the cardamom and/or chocolate chips and add:
- Fresh or frozen blueberries and some lemon zest
- Regular chocolate chips
- Fresh or frozen raspberries
Storage and Freezing Instructions
To store the muffins: Make sure the muffins are completely cooled, then line a container with paper towels. Place the muffins on top of the paper towel and then place another one on top. Seal the container and keep them at room temperature. The paper towels will absorb any of the moisture the muffins give off in the container which will result in fresh, not soggy muffins!
To freeze the muffins, once the muffins are completely cool, wrap each one separately in plastic wrap and then place them in an airtight container. Seal and place in the freezer. Take the muffins out and let them get to room temperature before enjoying!
FAQ + Expert Tips
See section above.
See section above.
Expert tips
- Don't over mix your batter- Stop mixing the batter as soon as you see just a bit of flour. Over mixing the muffin batter will result in dense, tough muffins.
- Don't over bake them- Over baking the muffins 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.
More Delicious Breakfast Recipes
- Earl Grey Pancakes from Scratch
- Blackberry Raspberry Pop Tarts
- Brown Sugar Bruleed French Toast
- Gluten Free Strawberry Banana Bread
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!
Bakery Style Chocolate Chip Cardamom Muffins
Ingredients
- 1 cup all purpose flour
- ¾ teaspoon 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 sugar
- 1 teaspoon vanilla extract
Brown Sugar Streusel
- ¼ cup brown sugar
- ¼ cup 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.
- In a medium bowl, add the melted buter, milk, sugar, vanilla, greek yogurt and the egg and whisk them together.
- In a separate bowl, combine the flour, salt, baking powder, cardamom, and 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 the muffin tin. Top with the brown sugar streusel and a few more mini chocolate chips then place it in the oven. Bake for 5 minutes at 425 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
- Don't over mix your batter- Stop mixing the batter as soon as you see just a bit of flour. Over mixing the muffin batter will result in dense, tough muffins.
- Don't over bake them- Over baking the muffins 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.
- 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.
- Make sure the muffins are completely cooled, then line a container with paper towels. Place the muffins on top of the paper towel and then place another one on top. Seal the container and keep them at room temperature. The paper towels will absorb any of the moisture the muffins give off in the container which will result in fresh, not soggy muffins!
- To freeze, wrap each baked muffin in plastic wrap and store in a sealed container in the freezer for up to 1 month.
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