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Greek Yogurt Chocolate Chip Muffins Recipe

Greek Yogurt Chocolate Chip Muffins Recipe
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★★★★★

4.7 from 15 reviews

These Greek Yogurt Chocolate Chip Muffins are a deliciously moist and fluffy treat made with wholesome ingredients like whole wheat pastry flour, real maple syrup, and creamy whole fat Greek yogurt. Perfect for breakfast or a snack, they’re lightly sweetened, packed with chocolate chips, and easy to make using simple pantry staples.

Ingredients

Scale

Wet Ingredients

  • 1 cup plain whole fat Greek yogurt
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup real maple syrup

Dry Ingredients

  • 1 1/2 cups whole wheat pastry flour or all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Mix-Ins

  • 1 cup mini semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, maple syrup, eggs, vanilla extract, and melted coconut oil until smooth.
  3. Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the mixture until just combined. Avoid over mixing to keep muffins light and fluffy.
  4. Add Chocolate Chips: Reserve a few chocolate chips for topping. Fold the remaining chocolate chips into the batter carefully.
  5. Prepare Muffin Tin: Line a 12-cup muffin tin with parchment paper liners, or grease with cooking spray if not using liners.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved chocolate chips on top of each muffin.
  7. Bake: Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • To achieve a light and fluffy texture, do not over mix the batter. Mix just until combined, especially when folding in chocolate chips.
  • Measure coconut oil when solid, then melt in the microwave for 15 to 45 seconds until liquid before adding to the batter.
  • These muffins freeze well. Cool completely, store in a ziplock bag in the freezer, and reheat in the microwave for 15-30 seconds before eating.
  • You can substitute whole wheat pastry flour with all-purpose flour if preferred.

Nutrition

Keywords: Greek yogurt muffins, chocolate chip muffins, healthy muffins, whole wheat muffins, easy breakfast recipes, snack muffins, low sugar muffins

Find it online: https://dishedbydana.com/greek-yogurt-chocolate-chip-muffins-recipe/