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Moist Greek Yogurt Chocolate Chip Muffins

moist greek yogurt chocolate chip muffins - featured image

These muffins are perfectly soft with a tender crumb and bursts of chocolate, made moist and flavorful by Greek yogurt. They are quick, easy, and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) Greek yogurt, full-fat or plain
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  3. In another bowl, whisk the sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy.
  4. Pour the wet mixture into the dry ingredients and gently fold using a rubber spatula until just combined. A few lumps are fine.
  5. Toss the chocolate chips in a little flour, then fold them into the batter evenly.
  6. Divide the batter evenly among the 12 muffin cups, filling about 3/4 full.
  7. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with few moist crumbs. The tops should be golden and spring back lightly when touched.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over-mix the batter to keep muffins tender. Toss chocolate chips in flour before folding to prevent sinking. Use room temperature eggs for best mixing. Tent with foil if muffins brown too quickly. Muffins keep well at room temperature for 3 days and freeze up to 3 months.

Nutrition

Keywords: Greek yogurt muffins, chocolate chip muffins, moist muffins, easy muffins, homemade muffins, breakfast muffins, snack muffins