Bakery Style Chocolate Chip Cardamom Muffins
These delicious, freshly baked muffins are packed full of mini semi-sweet chocolate chips and warm and minty cardamom spice!
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Servings: 6 muffins
Calories: 378kcal
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
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!
Step by step process photos and video are provided above, in the body of this post.
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.
- 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.
Nutrition Facts
Bakery Style Chocolate Chip Cardamom Muffins
Amount Per Serving (1 muffin)
Calories 378
Calories from Fat 141
% Daily Value*
Fat 15.7g24%
Saturated Fat 10.2g64%
Cholesterol 58mg19%
Sodium 417mg18%
Potassium 409mg12%
Carbohydrates 42g14%
Fiber 1.1g5%
Sugar 24.3g27%
Protein 18g36%
Calcium 237mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tell us how you liked it in the comments section below!