Chocolate Chip Yogurt Muffins
Soft, fluffy, and loaded with gooey chocolate chips, these Chocolate Chip Yogurt Muffins bring bakery-style goodness straight to your kitchen with minimal effort! Infused with the creamy richness of Greek yogurt, these muffins boast a tender crumb and a subtle tang that perfectly complements the sweetness of semi-sweet chocolate chips. Quick to prepare with just 15 minutes of prep time, this recipe is a go-to for busy mornings or sweet afternoon treats. The combination of melted butter, milk, and vanilla creates a moist and flavorful base, while the easy folding technique ensures light and airy muffins every time. Perfect as a breakfast snack or dessert, these homemade muffins can be enjoyed fresh from the oven or stored for up to a week—if they last that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plain Greek yogurt
- 0.25 cup milk
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together the Greek yogurt, milk, melted butter, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together using a spatula or wooden spoon, being careful not to overmix. The batter should be thick and just combined.
Fold in the chocolate chips until evenly distributed throughout the batter.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are okay).
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 466.2 g | 170% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 253.0 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 864 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.
