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Greek Yogurt Chocolate Chip Muffins
You will love these healthier Greek Yogurt Chocolate Chip Muffins that are packed with protein and sweetened with maple syrup. I make these a few times a week and they never last long as my kids devour them. This recipe is so simple to make and they're not too sweet at all with only ½ cup of maple syrup for a whole dozen muffins.
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240g) full fat plain Greek yogurt, at room temperature
- ½ cup (150g) pure maple syrup
- ⅓ cup (80ml/65g) liquid oil (I like to use olive oil)
- 2 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) whole milk, at room temperature
- ½ cup (85g) semisweet chocolate chips (I use a blend of regular and mini dark chocolate chips)
- 2 tablespoon coarse raw sugar for sprinkling on top
Instructions
- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin pan with paper liners. Here are really great parchment paper liners that I like to use for these muffins as they won't stick at all to these ones.
- Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
- Combine the wet ingredients. Combine Greek yogurt, maple syrup, oil, eggs, vanilla and milk in another large bowl and whisk until smooth and evenly combined. Add the dry ingredients to the bowl with the wet ingredients and stir together gently with a large spatula until mostly incorporated. Before all of the flour is combined, add the chocolate chips and fold them through until evenly distributed.
- Use a large cookie scoop or two spoons to divide batter evenly into the prepared muffin liners, filling them so they are all the way full. Sprinkle extra chocolate chips and a generous sprinkle of coarse sugar over top.
- Bake for 15-20 minutes until golden on top and a skewer inserted into the center comes out clean. They should feel firm to the touch. Do not over-bake. Remove the pan from the oven and let cool for 5 minutes, then transfer muffins individually to a wire rack to cool.
