Easy Chocolate Chip Muffins made with Yogurt
Spoil yourself with these Easy Chocolate Chip Muffins that are made extra fluffy and delicious with creamy Greek yogurt. Perfect for a quick breakfast or a satisfying snack, they come together in just minutes and have the perfect amount of chocolate flavor in every bite!
Servings: 12 muffins
Calories: 303kcal
Equipment
Ingredients
Dry ingredients
- 2 ¼ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups chocolate chips plus more for the tops of the muffins
- Sparkling sugar optional for the tops of the muffins
Wet ingredients
- 4 tablespoon unsalted butter melted and cooled
- 4 tablespoon vegetable oil or another neutral oil
- 1 cup Greek yogurt room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 425°F. Spray the wells of your muffin tin with nonstick spray or line with paper liners and lightly spray them. Melt your butter and add your vegetable oil to bring it down to room temperature.
- In a medium mixing bowl, whisk together your dry ingredients. Set aside.
- In a large mixing bowl, combine Greek yogurt, eggs, and vanilla extract. Whisk together completely.
- Fold in the dry ingredients until about halfway combined, then drizzle in the butter mixture and mix until the incorporated. This is a very thick batter.
- Fold in the chocolate chips, just until evenly dispersed in the batter.
- Use a medium scoop, or a couple spoons, to divide the muffin batter evenly into the the prepared muffin pan wells. They will be quite full. Top with extra chocolate chips and sparkling or granulated sugar if desired.
- Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven.
- Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.
- Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer.
Notes
Cooling time is important! Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them at least 15 minutes to get it together
Small batch: Don't need a dozen muffins? This recipe is easily divided in half for 6 muffins.
Storage: Store muffins up to 3 days at room temperature in an airtight container with paper towels to absorb excess moisture.
Freezing: Flash freeze muffins by placing on a baking tray in the freezer until solid, about 2 hours. Individually wrap each muffin in plastic wrap and store in a large freezer bag for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 303kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 126mg | Fiber: 1g | Sugar: 26g | Vitamin A: 162IU | Calcium: 83mg | Iron: 1mg
