I totally love these Chocolate Chip Yogurt Muffins! Bakery style, warm, melt-in-your-mouth fun!
This recipe was adapted from the Little Sweet Baker.
Personally, I like to use Greek yogurt in a lot of baked goods to get more protein, so I modified Lily’s recipe and it worked out wonderfully.
When baking these muffins, they puffed up really high with a lovely golden brown tones shining through.
Perfect with your morning coffee or for snacking. They’re moist, fluffy, rich in flavor, loaded with mini chocolate chips and calling your name!
Don’t be shy, you can use blueberries, strawberries, nuts or whatever your little heart desires, if you want.
This is a nice base of muffin batter for whatever you want to put in your muffins for flavor and textures.
Let’s chocolate chip!!
Hearty bakery style muffins bursting with chocolate chips and made with Greek yogurt!
- 2 -1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt
- 1/3 cup almond milk or buttermilk
- 1 tablespoon vanilla extract
- 1 - 1/2 cups chocolate chips regular or mini
Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients until just incorporated. Add chocolate chips and gently fold together incorporating the chips throughout.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
Let cool for about 5-10 minutes and enjoy warm.
Make sure you seal the muffins to keep fresh.
Store in an airtight container at room temperature for up to 5 days. They taste awesome warmed up in the microwave if you don't eat them served warm out of the oven.