Greek Yogurt Chocolate Chip Muffins (Low Sugar Recipe) Recipe
These Greek Yogurt Chocolate Chip Muffins are a delicious low sugar treat perfect for breakfast or snack time. Made with wholesome ingredients like plain flour, Greek yogurt, and just a touch of sugar, they offer a moist, tender crumb with bursts of chocolate in every bite. Easy to prepare and baked to golden perfection, these muffins balance indulgence with healthier choices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: Greek-inspired
- Diet: Low Fat
Ingredients
Dry Ingredients
- 2.5 cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup sugar (adjust up to ½ cup if desired)
Wet Ingredients
- 2 eggs, lightly whisked
- ⅔ cup oil (canola or a mixture of canola and olive oil)
- 1 cup authentic full fat strained Greek yogurt
- ¼ to ½ cup milk
- 1 teaspoon vanilla bean paste (optional)
Add-Ins
- 1.5 cups chocolate chips
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 355°F (180°C) and line a muffin pan with muffin liners. Lightly spray the liners with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the plain flour, baking powder, baking soda, salt, and sugar. Stir well to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate jug or smaller bowl, whisk together the eggs, oil, Greek yogurt, milk (starting with ¼ cup), and vanilla bean paste if using.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon until just combined; it's okay if the batter has some lumps. If the batter seems too thick, add a little more milk until it's thick but not dry.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter to evenly distribute without overmixing the batter.
- Fill and Bake: Spoon the batter into the prepared muffin cases, filling them almost to the top. Bake in the preheated oven for 17 to 25 minutes. Start checking at 17 minutes by inserting a skewer in the center—when it comes out clean without raw batter, the muffins are done. The tops should be golden brown.
- Cool and Serve: Transfer the muffins to a wire rack and allow them to cool completely to prevent sticking. If desired, warm a muffin in the microwave for 15 seconds after peeling off the case to enjoy it warm.
Notes
- You can adjust the sugar amount between ⅓ and ½ cup based on your sweetness preference.
- Using full fat Greek yogurt adds creaminess and moisture to the muffins.
- If the batter feels too thick, don’t hesitate to add up to ½ cup milk for proper consistency.
- Be careful not to overmix the batter to avoid tough muffins.
- These muffins reheat well and can be enjoyed warm with a quick microwave zap.
