Bakery-Style Chocolate Chip Muffin Loaf Cake
A tender, moist loaf cake that combines the best of chocolate chip muffins and pound cake. Made with yogurt for extra moisture and packed with semi-sweet chocolate chips throughout. The golden brown exterior gives way to a soft crumb studded with melted chocolate pockets. Perfect for breakfast, afternoon tea, or dessert. This version uses both granulated and brown sugar for depth of flavor, while the yogurt keeps it incredibly moist for days.
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 cup plain 2% yogurt
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chipsdark chocolate chips1:1intense
more complex flavor
Instructions
- 1
Heat oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan, line with parchment paper strip down the middle with overhanging sides
- 2
Beat butter, granulated sugar and brown sugar in stand mixer bowl on medium-high until light and fluffy for about 3 minutes
- 3
Add eggs one at a time, scraping down bowl sides as needed, then beat in yogurt and vanilla extract
- 4
Whisk together flour, baking powder, baking soda and salt in large bowl
- 5
Add flour mixture to butter mixture and mix on low speed to combine
- 6
Reserve 1/4 cup chocolate chips and mix remaining 3/4 cup chocolate chips into batter
- 7
Scrape batter into prepared pan, smooth top and sprinkle with reserved chocolate chips
- 8
Bake for 1 hour until golden brown and skewer inserted in center comes out clean
- 9
Cool 10 minutes in pan, then remove and cool completely on wire rack before slicing
Tips
Room temperature butter creams better with sugars, creating the light fluffy texture that makes this loaf tender.
Reserve some chocolate chips for sprinkling on top to create an attractive bakery-style appearance.
Don't overmix once flour is added to prevent a tough, dense loaf.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature, slice with sharp knife for clean cuts.
Common Mistakes
Don't overmix batter once flour is added to avoid tough texture.
Ensure butter is truly at room temperature for proper creaming.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I use frozen chocolate chips?
Yes, no need to thaw frozen chocolate chips. They work perfectly and may help prevent sinking during baking.
What if I don't have a 9x5 inch pan?
Use an 8x4 inch pan but increase baking time by 10-15 minutes, or use a 9 inch round pan and reduce time by 10 minutes.
How long does this keep?
Stays fresh covered at room temperature for 5 days or refrigerated for 1 week. Can be frozen for up to 3 months.