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5 from 2 votes
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Chocolate Chip Cardamom Muffins

This recipe is made in just 30 minutes and makes 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!
Servings 6 servings
Prep 5 mins
Cook 22 mins
Total 27 mins
Course : Breakfast, Dessert
Cuisine : American
Author : Cambrea Gordon


  • 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
  • cup cane sugar
  • 1 teaspoon vanilla extract

Brown Sugar Streusel


  • 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!


Step by step process photos and video are provided above, in the body of this post.

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!


Serving: 1serving | Calories: 378kcal | Carbohydrates: 42g | Protein: 18g | Fat: 15.7g | Saturated Fat: 10.2g | Cholesterol: 58mg | Sodium: 417mg | Potassium: 409mg | Fiber: 1.1g | Sugar: 24.3g | Calcium: 237mg | Iron: 2mg