Chocolate Chip Yoghurt Muffins
Start your day on a sweet note with these moist and fluffy Chocolate Chip Yoghurt Muffins, a delightful twist on the classic muffin recipe! Made with creamy plain yoghurt and a touch of vanilla, these bakery-style treats are irresistibly tender, while semi-sweet chocolate chips add melty bursts of decadence in every bite. Quick to prepare with minimal effort, the recipe uses simple pantry staples and comes together in just 35 minutes, making it perfect for busy mornings or last-minute dessert cravings. Whether enjoyed fresh out of the oven or saved for an afternoon snack, these muffins strike the perfect balance between indulgence and wholesome comfort. Plus, they're easy to store, maintaining their soft texture for days—if they last that long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Plain yoghurt
- 0.5 cups Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
- 2 tablespoons Milk (optional, for consistency)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix until combined.
In a separate bowl, whisk together the yoghurt, vegetable oil, eggs, and vanilla extract until smooth and well-blended.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chocolate chips gently to distribute them evenly throughout the batter.
If the batter seems too thick, add 1-2 tablespoons of milk and mix lightly until a smoother consistency is achieved.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 465.4 g | 169% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 255.5 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
