Chocolate Chip Yogurt Muffins
I know most of you guys come to my blog for gluten and/or dairy-free recipes, but I love baking with good old all-purpose flour and dairy ingredients from time to time. These easy-to-make chocolate chip yogurt muffins are made with the simplest ingredients, and are such a delicious treat to keep around.
I’m a huge advocate for enjoying all-foods in moderation. As someone who doesn’t have sensitivities to either food group, I love that this recipe is made with ingredients most people have around.
These wholesome muffins are lightly sweetened with maple syrup, and even pack in protein from the greek yogurt. They take only 10 minutes of prep time, and are a nourishing treat to keep around.
In case you need convincing, here are a few reasons why I love these these chocolate chip muffins-
- simple to make
- deliciously satisfying
- made with minimal, pantry-staple ingredients
- lower in sugar
- bursting with chocolate chips in every bite
How to make yogurt muffins
In a large bowl, whisk together the wet ingredients:
- greek yogurt- I use anywhere from 0-2% milkfat
- eggs
- maple syrup
- milk of choice
- vanilla extract
- neutral oil, like avocado, light olive oil or vegetable oil
Whisk in the dry ingredients:
- All-purpose flour- or a 1:1 GF flour blend. I have not tested this recipe with almond, oat or another gluten-free flour.
- baking soda
- salt
- mini chocolate chips
Bake the muffins at 350 degrees for around 20-25 minutes, or until a toothpick inserted comes out clean.
Keep them stored in an airtight container for up to 3 days in a cool place, or refrigerate them for up to 1 week.
You’ll need just a few simple ingredients for these chocolate chip yogurt muffins. They come together in one bowl and are so easy to make. You guys are going to love them!
More muffin recipes you’ll love:
Walnut Carrot Cake Muffins
Gluten-free Crumb Cake Muffins
Apple Cinnamon Muffins
Chocolate Chip Yogurt Muffins
Ingredients
- 1 1/2 cups all-purpose flour, or a 1:1 GF flour blend
- 1/2 cup plain Greek yogurt (0-2% milkfat)
- 1/2 cup pure maple syrup
- 1/3 cup neutral oil
- 1/4 cup milk of choice
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Directions
- Preheat the oven to 350 F
- In a large bowl, combine the yogurt, eggs, maple syrup, milk, oil and vanilla and whisk together until smooth.
- Add in the flour, baking soda and salt and whisk together until smooth.
- Fold in most of the chocolate chips with a rubber spatula, reserving some to top.
- Line a muffin tray with muffin liners and scoop about 3 tbsp of batter into each cup. Top them off with extra chocolate chips.
- Bake for 20-25 minutes, until the tops are firm to touch.
- Keep stored in an airtight container for up to 3 days, or refrigerate for up to 1 week.
Hi Gal, I just baked these, with a few ingredient swaps (coconut yoghurt used & brown rice malt syrup) beautiful muffins! Thanks for the recipe
So glad you tried them, Laura!