Greek Yogurt Chocolate Chip Muffins Recipe
These Greek Yogurt Muffins are moist, tender, and lightly sweetened with maple syrup or honey. Infused with vanilla and studded with mini chocolate chips, they make a deliciously healthy breakfast or snack option that's easy to prepare and perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour including cooling time
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk (unsweetened almond milk recommended)
- 1/3 cup maple syrup or honey
- 1/4 cup mild tasting oil (avocado oil preferred)
- 1 large egg
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
Add-ins
- 1/2 cup mini chocolate chips
Other
- Cooking spray for greasing the muffin tin
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray. Set it aside to be ready for filling.
- Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, milk, maple syrup or honey, oil, egg, vanilla bean paste, baking powder, and baking soda. Whisk these together thoroughly until the mixture is smooth and uniform.
- Add Flour and Combine: Gradually add the all-purpose flour to the wet mixture. Gently stir to combine the batter, taking care not to overmix to avoid tough muffins. Stir just until the flour is incorporated.
- Add Chocolate Chips: Fold in most of the mini chocolate chips, reserving a few to sprinkle on top before baking. Give the batter a few gentle stirs to evenly distribute the chips.
- Fill Muffin Tin: Using a large cookie scoop or spoon, evenly divide the batter between the 12 muffin cups. Decorate each with the reserved chocolate chips by lightly pressing them onto the tops.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a cooling rack to cool further before serving.
Notes
- Do not overmix the batter to keep the muffins tender and fluffy.
- You can substitute milk with any dairy or plant-based milk of your choice.
- Maple syrup or honey can be adjusted based on your preferred sweetness level.
- For a dairy-free option, use non-dairy yogurt and milk alternatives.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
