American

Chocolate Chip Muffin Loaf Cake

by:
July 24, 2020
5
2 Ratings
Chocolate Chip Muffin Loaf Cake
Photo by Miranda Keyes
  • Prep time 25 minutes
  • Cook time 1 hour
  • Makes 1 loaf cake
Author Notes

When I was in high school, my friends and I would rush to the corner store around the corner to feed our teenage appetites. We would shell out one dollar each for a giant muffin that were actually just cakes in disguise. These giant muffins, individually wrapped in plastic wrap, came in either blueberry, double chocolate, or chocolate chip. Rather than continuing to pretend these muffins were anything other than cake, I baked them up in their true form, a sliceable, chocolate chip-studded loaf. —Miranda Keyes

What You'll Need
Ingredients
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 cup plain 2% yogurt
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips
Directions
  1. Heat oven to 350 degrees Fahrenheit. Grease a 9x5” loaf pan and line with one long strip of parchment paper down the middle of the pan, with overhanging sides.
  2. In the bowl of your stand mixer combine butter, granulated sugar and light brown sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add in eggs, one at a time, scraping down sides of bowl as needed. Beat in yogurt and vanilla extract.
  3. In a large bowl whisk together flour, baking powder, baking soda and salt. Tip flour mixture into butter mixture and mix on low speed to combine. Reserve 1/4 cups chocolate chips. Mix remaining 3/4 cups chocolate chips into batter.
  4. Scrape batter into prepared baking pan. Smooth top and sprinkle with reserved chocolate chips. Bake for 1 hour, until golden brown and a skewer inserted into the centre of the cake comes out clean. Let cool 10 minutes. Remove from baking pan and let cool on a wire rack before slicing.
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7 Reviews

Blaksheep_547
Blaksheep_547 April 10, 2021
This did not work for me. The cake is tasty. But the chocolate chips all sank to the bottom, even the ones I aded to the top as instructed.. So of course the bottom was wet with a big blob of melted chocolate. Didn't look at all like the photos. Made it for a dinner party, so had to scramble for another dessert to serve. Embarassing...
 
FrugalCat
FrugalCat April 11, 2021
Toss your chips in a little flour first and they won't sink into a blob.
 
drbabs
drbabs February 16, 2023
I think 1 cup of butter (should it be 1/2 cup or 1 stick? I’ve made that mistake myself.) is too much. While I agree that tossing the chocolate chips in flour helps, I made this with 1/2 cup vegetable oil in place of the butter. Much easier— no stand mixer— and it was really good.
 
Yvette
Yvette August 5, 2020
I made this for my kids and was not really interested in trying it but it is delicious - buttery flavour, nice crumb and slightly crisp exterior. Perfect with a cup of tea.
 
FrugalCat
FrugalCat July 25, 2020
My former job at a bakery- I watched, horrified, as they put blueberries into vanilla cake batter for the blueberry muffins. I said "I was eating cupcakes for breakfast all these years?" The baker laughed and replied, "No, for the muffins we use a bigger pan and put streusel crumds on top"
 
Miranda K.
Miranda K. July 26, 2020
That's amazing! Cupcakes with blueberries and streusel sound delicious! ;)
 
Pups224
Pups224 July 25, 2020
I have not made this loaf, bur it reminds me of an old German recipe called bishop’s brot. It’s similar to this one but is more like a pound cake with chocolate chips and raisins. An old family favorite.