Greek Yogurt Choc Chip Muffins (Low Sugar Recipe)
User Reviews
4.9
Greek Yogurt Choc Chip Muffins (Low Sugar Recipe)
Description
This muffin recipe blends dry ingredients including flour, leavening agents, salt, and sugar with wet ingredients such as eggs, neutral cooking oil, full-fat Greek yogurt, milk, and optional vanilla extract. The batter is gently mixed to avoid overworking, maintaining some lumps to keep the muffins tender. Chocolate chips are folded in last for bursts of sweetness throughout.
Baked at 180°C (355°F) for 17-25 minutes, the muffins develop a golden brown crust and a moist interior. The recipe advises checking muffins after 17 minutes for doneness with a skewer. Cooling completely prevents the muffin cases from sticking, and muffins can be reheated briefly for warmth.
Variations such as substituting blueberries for chocolate chips or adding bananas are possible. The muffins freeze well for up to three months and keep fresh in an airtight container for several days, providing a versatile option for home baking.
Ingredients
Dry ingredients
- 2.5 cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup sugar I find this enough but some people might like to add a little more, say ½ cup sugar
Wet ingredients
- 2 egg lightly whisked
- ⅔ cup neutral cooking oil I usually use canola oil, or a mixture of canola and olive oil, but any is fine, generic cooking oil
- 1 cup Greek yogurt I use authentic full fat strained Greek yogurt
- ¼ cup milk Actually, ¼ to ½ cup.
- 1 teaspoon vanilla extract optional
Other
- 1.5 cups chocolate chips
Instructions
- Pre-heat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.
- Combine the dry ingredients in a large bowl.
- Combine the wet ingredients in a jug or smaller bowl.
- Pour the wet ingredients into the dry and mix with a wooden spoon until just combined (a few lumps are fine. Don’t overmix). Add a little more milk if necessary (the mixture will be quite thick but it shouldn't be dry).
- Gently fold the chocolate chips into the batter.
- Spoon the batter into the muffin cases (you can fill almost to the top) and bake for 17 to 25 minutes. After 17 minutes keep checking every couple of minutes. A skewer pushed into the centre of the muffin should come out without raw batter on it, and the muffins should be nicely golden brown.
- Let cool completely on a wire rack before eating so that the muffin cases don’t stick. Reheat for 15 seconds in the microwave after peeling off the muffin case if you’d like to enjoy a muffin warm!
Notes
- A good batter consistency is soft and dropping; add a little milk if too thick to ease spooning into muffin cases.
- Baking times vary by yogurt brand and muffin size; begin checking after 17 minutes for a clean skewer test.
- Allow muffins to cool completely before removing liners to prevent sticking.
- These muffins freeze well for up to three months in sealed containers or bags; reheat briefly before serving.
- Blueberry or banana variations can be made by substituting or adding these fruits with minor sugar adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 15 muffins (depending on size)
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 81mg | 3% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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