Chocolate Chip Greek Yogurt Muffins
Fluffy, bakery-style chocolate chip yogurt muffins made with simple ingredients and naturally sweetened with pure maple syrup. These classic chocolate chip muffins can easily be made gluten-free, and make the best snack or breakfast treat!
Servings 10 muffins
Calories 255cal
Ingredients
- Dry ingredients
- 210 grams (1 ¾ cups) all purpose flour (or sub white whole wheat flour or gf all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet ingredients
- 225 grams (1 cup) plain Greek yogurt (whole-milk or 2% is best)
- 104 grams (⅓ cup) pure maple syrup
- 67 grams (⅓ cup) extra virgin olive oil (or sub avocado oil, melted virgin coconut oil or melted butter)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Mix-ins and topping
- 90 grams (½ cup) chocolate chips, plus 2 to 3 tablespoons for sprinkling on top
- Optional: 1 to 2 tablespoons granulated or coarse sugar, for sprinkling on top
Instructions
- Prep your muffin pan: Preheat the oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we're making 10 BIG muffins!) and spray the liners with nonstick cooking spray to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Combine the wet ingredients: In a separate large bowl, whisk together the greek yogurt, maple syrup, olive oil, eggs, and vanilla extract until smooth and well combined. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.
- Add the chocolate chips: Gently fold the chocolate chips into batter with a wooden spoon until incorporated.
- Bake the muffins: Divide batter evenly into the prepared muffin liners, filling all the way to the top. (Don't be nervous, these are going to bake up beautifully!) If desired, sprinkle the top of each muffin with a few extra chocolate chips and about a ½ teaspoon of sugar. Bake at 425 degrees F for 7 minutes, then reduce the heat in the oven to 350 degrees (DO NOT OPEN THE OVEN) and bake for 8 to 13 minutes more or until the toothpick comes out clean or with just a few crumbs attached. Makes 10 big muffins!
Notes
To make gluten free: Use a gluten free all-purpose flour. My favorite is the King Arthur Measure for Measure Flour.
To make dairy free: I suspect a thicker dairy free yogurt would work well, such as siggi’s plant based cups. Let me know if you give it a try in the comments! Use dairy free chocolate chips as well.
To make vegan: I haven’t tested these with flax eggs, but I worry they may come out too dense. Use dairy free chocolate chips and a dairy free thick greek-style yogurt.
Tip: If you want extra-tall muffins, only fill every other muffin cup with a muffin liner and batter so they are evenly spaced (6 muffins per batch). Bake as directed. This means you will need to bake them in two batches. (Don’t forget to bring the temperature back up to 425°F once the first batch is done baking!)
Nutrition
Serving: 1muffins | Calories: 255cal | Carbohydrates: 31.4g | Protein: 5.9g | Fat: 12.3g | Saturated Fat: 3.8g | Fiber: 1.2g | Sugar: 13.5g