Chocolate Chip Yogurt Muffins {Bakery Style}
Hearty bakery style muffins bursting with chocolate chips and made with Greek yogurt!
Servings: 12 Servings
Calories:
Ingredients
- 2 -1/2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt
- ⅓ cup almond milk or buttermilk
- 1 tablespoon vanilla extract
- 1 - ½ 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. Check tops aren't wet on top for doneness. Insert a toothpick into the center of a muffin before removing it from the oven. If it comes out clean or with a little moisture of crumbs, the muffins are done.
- Let cool for about 5-10 minutes and enjoy warm.
- Make sure you seal the muffins to keep fresh.
Notes
Recipe Card PRO TIPS
• Room‑temp ingredients: Helps the batter mix smoothly and gives you a taller rise.• Don’t overmix: Stir just until combined for the fluffiest crumb.
• High‑heat start: Bake at 425°F for the first 5 minutes for bakery‑style muffin tops.
• Fill them up: Fill muffin cups almost to the top for big, domed muffins.
• Rest the batter: Let it sit 5–10 minutes before baking for extra lift.
• Use mini chips: They distribute more evenly for chocolate in every bite.