Egg Yolk Chocolate Chip Muffins
Rich, buttery, and irresistibly soft, these egg yolk muffins are the perfect way to use up leftover egg yolks. Each bite is filled with melty chocolate chips and a golden, tender crumb that tastes straight out of a bakery.
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Equipment
- Measuring cups and spoon
- Muffin Tin
- Paper liners or non-stick spray
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup unsalted butter melted and cooled
- ¼ cup milk
- ¾ cup all-purpose flour + 2 tbsp
- 1 tsp baking powder
- pinch of salt
- ⅓ cup chocolate chips or chocolate sprinkles
- ½ tsp almond extract optional, for a bakery-style twist
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 6–8 paper liners or lightly grease it.
- Whisk 4 large egg yolks and ½ cup granulated sugar in a bowl until pale and slightly thickened.4 large egg yolks, ½ cup granulated sugar
- Add 1 tsp vanilla extract, ½ tsp almond extract (if using), ⅓ cup unsalted butter, and ¼ cup milk. Whisk until smooth.1 tsp vanilla extract, ⅓ cup unsalted butter, ¼ cup milk, ½ tsp almond extract
- Sift in ¾ cup all-purpose flour, 1 tsp baking powder, and a pinch of salt. Stir gently until just combined.¾ cup all-purpose flour, 1 tsp baking powder, pinch of salt
- Fold in ⅓ cup chocolate chips or chocolate sprinkles, reserving a few for topping.⅓ cup chocolate chips or chocolate sprinkles
- Divide the batter between muffin cups, filling about ¾ full. Top with extra chocolate chips if desired.
- Bake for 18–22 minutes or until golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
🌡️Storage
- Best enjoyed fresh on the day of baking.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- To reheat, warm a muffin in the microwave for 10–15 seconds for that just-baked taste.
- You can also freeze them for up to 2 months. Thaw at room temperature or gently reheat before serving.
💭 Top tips
- Don’t skip whisking the yolks and sugar well.
- This step gives your muffins that soft, almost cake-like crumb. Whisk until the mixture looks pale and slightly fluffy — it’s worth the extra minute!
- Use room temperature ingredients.
- Cold yolks or milk can make the butter seize up and create a lumpy batter. Let everything warm up a bit before mixing for the smoothest result.
- Avoid overmixing.
- Once you add the flour, stir gently until there are no streaks left. Overmixing will make the muffins dense instead of tender.
- Customize your mix-ins!
- You can swap the chocolate chips for white chocolate chunks, caramel bits, or even tiny pieces of dried fruit. Have fun experimenting!
- Add a sprinkle on top.
- A few extra chocolate chips or a pinch of raw sugar on top before baking gives the muffins a lovely bakery-style finish.
- Best enjoyed fresh.
- These muffins taste incredible when slightly warm. If you’re baking ahead, pop them in the microwave for 10–15 seconds to bring back that just-baked goodness.
Nutrition
Serving: 1Muffin | Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 61mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 371IU | Calcium: 54mg | Iron: 1mg
Calories: 221kcal
Servings: 8 muffins
