Description

These Greek Yogurt Chocolate Chip Muffins are a delicious treat. They are moist, loaded with rich chocolate chips, and perfect for breakfast or a snack!

Ingredients

Scale

1 ¾ cups (250g) all-purpose flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (240g) full fat plain greek yogurt, at room temperature
½ cup (150g) pure maple syrup
⅓ cup (80ml/65g) liquid oil (olive oil recommended)
2 large eggs, at room temperature
1 teaspoon (5ml) pure vanilla extract
¼ cup (60ml) whole milk, at room temperature
½ cup (85g) semisweet chocolate chips
2 tablespoon coarse raw sugar for sprinkling on top

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Instructions

Preheat your oven to 375 degrees F and line a standard 12-cup muffin pan with paper liners.
In a large bowl, mix the flour, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the Greek yogurt, maple syrup, oil, eggs, vanilla, and milk until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Before fully mixing in the flour, fold in the chocolate chips until evenly distributed.
Using a large cookie scoop or two spoons, fill the muffin liners to the top with the batter. Sprinkle additional chocolate chips and some coarse sugar on each muffin.
Bake the muffins for 15-20 minutes until golden on top and a toothpick inserted comes out clean. Allow them to cool slightly before transferring to a wire rack.

Notes

For added flavor, you can substitute the olive oil with melted coconut oil.
Using a mix of regular and mini chocolate chips enhances both the texture and appearance of the muffins.
These muffins are perfect for freezing; just thaw before enjoying!

Nutrition

Serving Size: 1 muffin
Calories: 182
Sugar: 10g
Sodium: 140mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 31mg