Chocolate Chip Muffin Recipe

Organic Chocolate Chip Muffins 

Yield: 12 to 14 muffins
Prep time: 15 minutes
Bake time: 15 minutes
Total time: 3 minutes


2 1/2 cups (312g) Organic all purpose flour
1 tbsp baking powder
1 tsp baking soda
1/4 salt
1/2 cup (114g) organic butter or melted coconut oil
1 cup (200g) organic cane sugar
2 eggs, room temperature 
1 cup buttermilk, room temperature
2 tbsp pure vanilla extract
275g organic dark chocolate chips


  1. Preheat oven to 425 degrees. 
  2. Line 12-cup muffin tray with paper liners. 
  3. In large bowl, mix flour, salt, baking powder, and baking soda. Set aside.
  4. In medium bowl, mix sugar, eggs, buttermilk, and vanilla. 
  5. Add melted butter (or coconut oil), slightly cooled. You will want to add this as the last ingredient to the egg mixture or else the butter will harden and become lumpy. 
  6. Fold in egg-butter mixture into the dry mixture. Do not over mix. 
  7. Fold in chocolate chips. Batter will have an airy texture. 
  8. Scoop batter evenly into each muffin cup. 
  9. Bake at 425F for 5 minutes, turn oven down to 375F, bake for a further 10-13 minutes until slightly golden brown. 
  10. Let cool on wire rack.
  11. Muffins are best enjoyed the day they are made, but can be kept in an airtight container for up to 3 days.
  12. 12-14 muffins