Greek Yogurt Chocolate Chip Muffins (Print-Friendly Format)
Moist muffins with greek yogurt, chocolate chips, and maple syrup bring a naturally sweet and tender bite.
# Required Ingredients:
→ Dry Ingredients
01 -
190 grams whole wheat pastry flour or all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.25 teaspoon salt
→ Wet Ingredients
05 -
240 grams plain whole milk Greek yogurt
06 -
60 milliliters coconut oil, melted
07 -
2 large eggs
08 -
1 tablespoon vanilla extract
09 -
120 milliliters pure maple syrup
→ Mix-ins
10 -
170 grams mini semi-sweet chocolate chips
# How to Make It:
01 -
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
02 -
In a separate bowl, whisk together the Greek yogurt, maple syrup, eggs, vanilla extract, and melted coconut oil until smooth.
03 -
Add the dry ingredients to the wet ingredients and gently fold together using a rubber spatula until just combined. Avoid overmixing to maintain a light texture.
04 -
Reserve a few spoonfuls of chocolate chips for topping, then fold the remainder into the muffin batter.
05 -
Line a muffin tin with parchment paper liners or lightly grease the cups. Evenly divide the batter among 12 cups, then sprinkle with reserved chocolate chips.
06 -
Bake in a preheated oven at 175°C for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
07 -
Remove muffins from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Additional Information:
01 -
For a tender crumb, avoid overmixing the batter. Gently fold ingredients until just blended.
02 -
To measure coconut oil correctly, portion it while solid, then melt before adding.
03 -
Muffins can be frozen once completely cooled. Store in an airtight bag and reheat in the microwave for 15 to 30 seconds.
04 -
Whole wheat pastry flour can be replaced with all-purpose flour if desired.