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Chocolate Chip Greek Yogurt Muffins

Deliciously Moist Chocolate Chip Greek Yogurt Muffins Recipe

Healthy Chocolate Chip Greek Yogurt Muffins are a delicious balance of indulgence and nourishment, providing a soft, moist treat with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cups All-Purpose Flour Substitute half with whole wheat flour for denser texture.
  • 0.5 cups Sugar May replace with honey or maple syrup.
  • 1 tbsp Baking Powder Essential for rising.
  • 0.5 tsp Baking Soda Reacts with yogurt's acidity.
  • 0.25 cups Unsweetened Cocoa Powder For rich chocolate flavor.
  • 0.5 tsp Salt Balances flavor.
  • 1 cups Greek Yogurt Opt for full-fat for best results.
  • 0.25 cups Neutral Oil or Melted Butter Can substitute with melted coconut oil.
  • 2 large Large Eggs Binds ingredients and adds moisture.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 cups Chocolate Chips Try dark chocolate for richer flavor.
  • 0.25 cups Milk Use to adjust batter consistency.
  • 1 tbsp Optional Sweetener Maple syrup, honey, or sugar for extra sweetness.

Equipment

  • oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease each cup.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cocoa powder, and salt until evenly mixed.
  3. In a separate bowl, combine the Greek yogurt, neutral oil or melted butter, large eggs, vanilla extract, and milk. Stir until smooth.
  4. Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Fold in chocolate chips if desired.
  5. Allow the batter to rest for about 5 to 10 minutes.
  6. Spoon the muffin batter into your prepared muffin tin, filling each cup about two-thirds full.
  7. Place the muffin tin in the preheated oven and bake for 15 to 20 minutes until a toothpick comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

Use room temperature ingredients for best results and avoid overmixing to ensure a soft texture. Store in an airtight container for up to 3 days, or freeze for longer storage.

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