“If you give a moose a muffin, he’ll want some jam to go with it.” So begins the logical, fun-loving story of If You Give a Moose a Muffin.
If you haven’t read the book, the premise is simple:
If a big hungry moose visits your house, you might give him a muffin, so he feels at home. What goes well with muffins? Jam. The muffins are so good that the moose eats all of the muffins and wants more. More muffins require a trip to the store, and the moose can’t miss a trip to a store. But it’s cold outside, and he needs a sweater, but one of the buttons is loose… You get the idea. It’s a great story about cause and effect. But what is the true moral of the story? Always keep fresh muffins and jam on hand because you never know who will drop by.
If I had to guess what kind of muffin the moose ate, I’d say chocolate chip. Is there anything better than a warm, buttery muffin loaded with chocolate chips? No. Especially chocolate chip muffins that only need one bowl and come together at a moment’s notice. Perfect for those unexpected house guests.
Here is what you need to know about this chocolate chip muffin recipe:
- The secret to this recipe is a combo of greek yogurt and buttermilk. A 1:1 mixture of the two creates the perfect amount of tang and moisture and helps give the muffins a big domed top. If you don’t have buttermilk, you can make your own by combining lemon juice or white vinegar with milk (I like using 2% for baking).
- You can use whatever chocolate chips you have on hand. I like using Hershey’s mini semi-sweet chocolate chips, so there is chocolate in every bite.
- To prevent dense and dry muffins, don’t overmix the batter. Fold the dry ingredients in, and stop when no more flour is visible.
- Store the muffins in an air-tight container at room temperature for two to three days or in the fridge for a week.
If you like this recipe, try my Chocolate Chunk Muffin Recipe.
Chocolate Chip Muffins
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 6 tbsp buttermilk
- 6 tbsp Greek yogurt
- 1 tsp vanilla
- 1 tbsp baking powder
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips (I used Hershey's minis)
- coarse or granulated sugar, for sprinkling (optional)
- Preheat the oven to 425°F. Line a standard-size muffin tin with cupcake liners. Set aside.
- In a large mixing bowl, combine the melted butter and granulated sugar, beating until combined. Add the eggs one at a time, beating between each. Add the yogurt, buttermilk, and vanilla extract, and mix until well combined.
- Add the flour, baking powder, and salt to the butter mixture. Mix until it begins to come together (not fully incorporated). Fold the chocolate chips into the batter, mixing until just combined. Your batter will be thick.
- Scoop the batter into the prepared muffin tins, filling about 3/4 of the way. Sprinkle tops with sugar, if desired.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for 15 more minutes or until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 10 minutes. Enjoy!