Greek Yogurt Chocolate Chip Muffins Recipe
These Greek Yogurt Chocolate Chip Muffins are moist, tender, and subtly sweetened with real maple syrup, featuring whole wheat pastry flour for a wholesome touch. Perfect for breakfast or a healthy snack, they combine the richness of Greek yogurt with the delightful bursts of semi-sweet chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup plain whole fat Greek yogurt
- 1/4 cup coconut oil (melted)
- 2 eggs
- 1 tablespoon vanilla bean paste
- 1/2 cup real maple syrup
Add-ins
- 1 cup mini semi-sweet chocolate chips
Instructions
- Mix dry ingredients: In a mixing bowl, whisk together the whole wheat pastry flour, salt, baking powder, and baking soda until well combined.
- Mix wet ingredients: In a separate bowl, whisk together the Greek yogurt, real maple syrup, eggs, vanilla bean paste, and melted coconut oil until smooth and uniform.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients and fold them together gently using a rubber spatula until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Reserve a few chocolate chips for topping, then fold the remaining into the batter evenly.
- Prepare muffin tin: Line a 12-cup muffin tin with parchment paper liners, or lightly grease with cooking spray if using regular liners or no liners.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved chocolate chips on top of each muffin for a decorative finish.
- Bake: Bake the muffins in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Do not overmix the batter to ensure muffins stay light and fluffy.
- You can substitute all-purpose flour if you do not have whole wheat pastry flour.
- Using mini chocolate chips helps distribute chocolate evenly without sinking.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt and ensure chocolate chips are dairy-free.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
