Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: cooking spray; 1 3/4 cups cake flour; 1/2 tsp baking soda; 3 tablespoons unsalted butter; 2/3 cup sugar; 3 large egg whites; 1/2 tbsp vanilla extract; 10 ounces 1 1/4 cups 0% Greek yogurt; 9 tbsp semi-sweet chocolate chips

User Reviews

4.8

543 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 servings
Calories
187 kcal
Course
Breakfast, Brunch
Cuisine
American

Chocolate Chip Muffins

Iris Warren

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These easy chocolate chip muffins are moist and high in protein thanks to the addition of Greek yogurt. The perfect to make ahead breakfast!

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Ingredients

Servings

cooking spray
1 3/4 cups cake flour (see notes below for GF*)
1/2 tsp baking soda
3 tablespoons unsalted butter (room temperature)
2/3 cup sugar
3 large egg whites (or two large eggs)
1/2 tbsp vanilla extract
10 ounces 1 1/4 cups 0% Greek yogurt
9 tbsp semi-sweet chocolate chips

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Instructions

Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
Mix flour and baking soda with a whisk in a medium bowl.
In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Notes

*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!

Nutrition Information

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Serving 1muffin Calories 187kcal (9%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 5.5g (8%) Saturated Fat 3.5g (18%) Cholesterol 8mg (3%) Sodium 256mg (11%) Fiber 0.5g (2%) Sugar 17g (34%)