5 from 15 votes
Chocolate Chip Yogurt Muffins
Chocolate Chip Yogurt Muffins blend whole wheat pastry flour and warm spices with Greek yogurt for moist, tender muffins filled with bursts of chocolate chips. These muffins have a moist crumb and gentle cinnamon flavor, enriched by natural sweetness from maple syrup and enhanced by vanilla. They bake to a golden top, creating a satisfying breakfast or snack option with a balance of hearty grains and indulgent chocolate.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
Calories:
254 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 254
% 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.