Chocolate Chip Yogurt Muffins
User Reviews
5
Chocolate Chip Yogurt Muffins
Description
The Chocolate Chip Yogurt Muffins recipe uses whole wheat pastry flour combined with baking powder, baking soda, salt, and cinnamon for a mildly spiced base. The wet ingredients—eggs, Greek yogurt, melted coconut oil, maple syrup, almond milk, and vanilla—bring moisture and sweetness to the batter. Chocolate chips folded in add sweet pockets of melted chocolate in every bite. The muffins bake at 400°F until golden and set.
The resulting muffins have a tender yet substantial texture from the whole wheat flour and yogurt's moisture. Cinnamon adds subtle spice that pairs naturally with the rich chocolate chips. Maple syrup contributes gentle sweetness without overpowering the other flavors, while the coconut oil keeps the crumb soft. These can be enjoyed at breakfast or as a portable snack.
The muffins store well at room temperature for a few days and can be refrigerated or frozen for longer storage. The recipe notes suggest substitutions for some ingredients, such as using white whole wheat or all-purpose flour instead of pastry flour, vegan yogurt in place of Greek, and alternatives to maple syrup. These variations help accommodate dietary needs or ingredient availability.
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- 2 egg at room temperature, large
- 1 cup Greek yogurt at room temperature, plain, full fat
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup almond milk at room temperature, unsweetened
- 1 teaspoon vanilla extract
- 1 cup chocolate chips plus more for topping
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Fold in chocolate chips.
- Divide the batter evenly into the prepared muffin tins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- If whole wheat pastry flour is unavailable, substitute with white whole wheat flour, a mix of all-purpose and whole wheat flour, or all-purpose flour.
- Vegan yogurt may work as a substitute for Greek yogurt, though not tested.
- Maple syrup can be replaced with agave, honey, or monk fruit syrup.
- Any dairy or dairy-free milk, including almond milk, works well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 254kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 188mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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