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.
Get creative.
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!!
Chocolate Chip Yogurt Muffins {Bakery Style}
Ingredients
- 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
Instructions
- 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.
Notes
I really want to try these muffins (they look yummy!) but I don’t have almond milk or buttermilk. Is there another substitute? Or will it change the consistency .
Hi Claudia! You can use regular milk, or any kind of milk you wish. The consistency should be fine, enjoy!
I freeze them . When I want any I just zap for 30 sec in the microwave then put them in the oven at 350F for about 5minutes. This crisps up the muffin tops just the way I like them. This is a very yummy recipe. I have made it several times using berries as well..
Those are great tips Thelma! Thanks so much for sharing! xo
Really great muffins! About to make them for the third time. Also have made your banana chocolate chip recipe quite a few times – our go-to for preschool snack days. Thank you : )