Perfect Fluffy Maple Chocolate Chip Muffins {Easy Recipe!}

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These chocolate chip muffins with maple syrup are the perfect homemade snack to keep the kids happy and coming back for more! Whether you’re looking to satisfy a muffin kick or searching for a recipe that’s easy to customize, these muffins are sure to become a family favorite! Packed with the rich sweetness of chocolate and the natural, caramel-like flavor of maple syrup, these muffins are not only irresistible but so easy to make, and a healthier option than store-bought alternatives. The best way to enjoy these muffins is fresh out of the oven!

close up of a plate of homemade chocolate chip muffins

At Our Holistic House, we love a good, easy homemade muffin recipe. For more delicious muffin recipes, check out our Easy Sourdough Discard Blueberry Muffins, Kid-Approved Sourdough Zucchini Muffins, or Whole Wheat Banana Muffins With Maple Sugar.
Or if you’re looking to satisfy a chocolate craving, these Soft and Chewy Chocolate Chip Cookies might also do the trick!

Why You’ll Love These Maple Chocolate Chip Muffins

These chocolate chip muffins with maple syrup offer the perfect fluffy texture that makes them irresistible. Seriously, it’s hard to have just one! They combine the rich sweetness of chocolate with the natural, caramel-like flavor of maple syrup, creating a deliciously unique treat. Plus, the natural benefits of maple syrup, rich in antioxidants and minerals, make these healthier muffins the perfect snack option for moms looking to provide their kids with a nutritious and delicious treat.

Ingredients You Need and Why

Unbleached all purpose flour

Unbleached all purpose flour undergoes minimal processing compared to bleached flour, retaining more of its natural nutrients and flavor. Additionally, unbleached flour typically has a higher protein content, which contributes to better texture and structure in baked goods.

Buttermilk

Buttermilk adds a tangy flavor and helps create a tender crumb in muffins. The acidity in buttermilk reacts with the baking soda in the recipe, providing extra lift and ensuring your muffins are perfectly fluffy. See Substitutions below if you don’t have buttermilk.

Maple Syrup

Maple syrup is a natural sweetener that adds a rich, caramel-like flavor to this muffin recipe. Using maple syrup also keeps the muffins moist and tender. Be sure to use pure maple syrup for the best flavor and nutritional benefits.

Unsalted Butter

Using unsalted butter allows you to control the amount of salt in your recipe. Melted and cooled, it adds richness and moisture to these chocolate chip muffins with maple syrup.

Semi-Sweet Chocolate Chips

Semi-sweet chocolate chips give the muffins the perfect burst of rich chocolate flavor. They balance the sweetness of the maple syrup and add a delightful texture contrast to the fluffy muffins.

three pictures together. Top left: bowl of flour, top right: bag of chocolate chips, bottom: bowls with eggs, buttermilk, melted butter, and maple syrup. All labeled

baking powder
baking soda
salt
eggs
vanilla extract

See recipe card for quantities.

Instructions

close up of bowl of flour with chocolate chips mixed in

Preheat oven to 425°F.

In a medium bowl, mix together the flour, baking soda, baking powder, and 1 cup of chocolate chips.

melted butter and eggs in a mixing bowl with flour and chocolate chips poured on top

In a large bowl or the bowl of a stand mixer, combine the melted butter, eggs, vanilla, maple syrup, and milk. Ensure all wet ingredients are at room temperature for the best results.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed if using a stand mixer, or gently folding with a spatula if using regular mixing bowls, until just combined. Do not overmix to avoid dense muffins.

Portion the muffin batter into a muffin pan lined with paper or silicone muffin cups, using a measuring cup. Divide the batter evenly among the cups. Sprinkle extra chocolate chips on top if desired.

When the oven temperature reaches 425°F, bake the muffins for 5 minutes. Then, reduce the heat to 375°F and bake for an additional 10-15 minutes.

close up of homemade chocolate chip muffins on a plate

Check the readiness of the muffins by poking them with a toothpick. If it comes out clean, the muffins are done and ready to serve. Be mindful not to overbake, as this will leave you with dry, crumbly muffins.

Hint: To minimize dishwashing after baking, try measuring your ingredients using a kitchen scale.

Substitutions

Buttermilk

If you do not have buttermilk, you can make a simple substitute by combining 1 cup of regular milk with 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for about 5 minutes to curdle. This will mimic the acidity and thickness of buttermilk, providing the same tender crumb and lift in your muffins.

Whole grain flour

Whole wheat flour is made by grinding the entire wheat kernel, including the bran, germ, and endosperm. This type of flour is rich in fiber, nutrients, and has a robust, slightly nutty flavor. However, keep in mind that whole grain flour absorbs more moisture, so you may need to add 1-2 tablespoons more buttermilk.

Whole wheat pastry flour

Whole wheat pastry flour is milled from soft wheat varieties, making it finer and lighter than regular whole wheat flour. It retains all the nutritious parts of the wheat kernel but has a lower protein content (around 8-10%). This lower protein level makes it ideal for tender, delicate baked goods such as pastries, cookies, muffins, and cakes. Whole wheat pastry flour provides a similar nutritional profile to regular whole wheat flour but results in a lighter, fluffier texture in baked goods.

Spelt flours

Spelt flour is an ancient grain that provides a mildly sweet, nutty flavor similar to whole wheat flour but with a slightly lighter texture. It can be used as a one-to-one substitute for all-purpose or whole wheat flour in this recipe. Because spelt flour is easier to digest and absorbs moisture well, you may need to adjust the liquid slightly, just like with whole wheat flour. Using spelt flour will still result in delicious, fluffy muffins. Please note none of these flour options are gluten free. See FAQ’s for gluten free suggestion.

Chocolate Chips

Substitute in any kind of chocolate chips you like. I often use white and dark chocolate chips for the perfect blend of sweet and rich flavors.

Variations

Berry burst – Skip the chocolate altogether and use fresh blueberries or raspberries for a fruity twist that adds natural sweetness and extra moisture to your muffins. This recipe really is so easy to customize to your taste preferences!
Healthy banana chocolate chip muffins – To turn this recipe into a banana muffin recipe, simply mash 2 ripe bananas and mix them into the wet ingredients.

Equipment

Stand mixer, or large mixing bowl
Medium mixing bowl
Muffin pan
Silicone muffin liners, or paper
Wire rack

Storage

Store chocolate chip muffins with maple syrup in an airtight container in the fridge for up to 5-7 days. In the freezer, they will keep for up to 3 months when stored in a freezer-safe container or a freezer bag.

Top tip

For best results, avoid overmixing the batter. This will ensure your muffins remain light and fluffy!

FAQ

Can I use gluten-free flour to make chocolate chip muffins with maple syrup?

Yes, you can use gluten-free flour to make these muffins. Substitute the all-purpose flour with a high-quality gluten-free flour blend that is designed for baking. I like Bob’s Red Mill 1 to 1. Keep in mind that the texture might be slightly different from muffins made with all-purpose flour.

What adjustments do I need to make to turn this recipe into mini muffins?

To turn this recipe into mini muffins, simply use a mini muffin pan and reduce the baking time. Bake the mini muffins at 375°F for about 10-12 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as mini muffins bake faster than regular-sized muffins.

Can I make these muffins dairy-free?

Yes, you can make these muffins dairy-free. Substitute the buttermilk with a non-dairy milk alternative, like coconut milk, mixed with 1 tablespoon of apple cider vinegar or lemon juice to mimic the acidity of buttermilk. Additionally, replace the melted butter with an equal amount of melted coconut oil for a delicious, dairy-free option.

How do I prevent my chocolate chips from sinking to the bottom of the muffins?

In this recipe, we suggest adding the chocolate chips to the flour, baking soda, baking powder mix. By coating the chocolate chips in the dry ingredient mix, this helps suspend them evenly throughout the muffins during baking.

Can I use a different sweetener instead of maple syrup?

Yes, you can use a different sweetener instead of maple syrup. Honey, agave nectar, or even raw organic cane sugar would all make excellent alternatives. Keep in mind that substituting the sweetener may slightly alter the flavor and moisture content of the muffins. If using granulated sugar, you may need to add a bit more liquid to the batter to maintain the same consistency.

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