Starbucks Traditional Chocolate Chip Muffins (Copycat)
A copycat of Starbucks' classic chocolate chip muffins: moist yogurt-based muffins loaded with semisweet chips and finished with a cinnamon-walnut crumble topping. Makes 12.
⏱️ Prep: 15 min🍳 Cook: 30 min🍽️ Makes 12
Nutritionper 1 muffin (~90 g)›
290
Calories
5g
Protein
38g
Carbs
13g
Fat
Ingredients
| 1/2 cup (115 g) | butter, softened |
| 1 cup (200 g) | sugar |
| 2 | large eggs, room temperature |
| 1 cup (245 g) | plain yogurt |
| 1 teaspoon | vanilla extract |
| 2 cups (250 g) | all-purpose flour |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 3/4 cup (130 g) | semisweet chocolate chips |
| 1/4 cup (45 g) | semisweet chocolate chips (topping) |
| 2 tablespoons (25 g) | brown sugar (topping) |
| 2 tablespoons (15 g) | chopped walnuts, optional (topping) |
| 1 teaspoon | ground cinnamon (topping) |
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the yogurt and vanilla. Combine the flour, baking soda, baking powder and salt, then add to the creamed mixture just until moistened. Fold in the chocolate chips. Fill 12 paper-lined muffin cups two-thirds full.
- Combine the topping ingredients (chocolate chips, brown sugar, walnuts if using and cinnamon) and sprinkle over the batter. Bake at 175°C (350°F) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan to a wire rack. Serve warm.