Easy Greek Yogurt Chocolate Chip Muffins
Soft and bakery-style Greek Yogurt Chocolate Chip Muffins with a protein boost from yogurt. A quick, family-friendly recipe perfect for breakfast, lunchboxes, or snacks.
Ingredients
- 2 cups all purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter (or ¼ cup butter and ¼ olive or avocado oil - see recipe notes)**
- 1 cup plain Greek yogurt
- ½ cup milk 2% or whole
- 1 egg
- 1 tsp vanilla extract
- ¾ cup chocolate chips
Instructions
Preheat the oven to 375℉ and prepare your muffin tins by adding muffin liners or spraying with cooking spray.
In a large bowl, add the flour, sugar, baking soda and salt. Whisk until mixed well. Set bowl aside.
In a medium sized bowl, add the butter. Microwave for 20 seconds. Stir and microwave another 15-20 seconds. You want the butter soft and mostly melted.
Add the Greek yogurt, milk, egg and vanilla extract to the bowl with melted butter. Whisk until well combined.
Pour the bowl of wet ingredients into the large bowl of dry ingredients. Using a spatula or large spoon, stir until just combined. Add the chocolate chips and gently fold into the batter.
Fill each muffin cup almost full. Top with a few additional chocolate chips, if desired.
Bake at 375℉ for 15-17 minutes. Muffins are done when a toothpick inserted into the center comes out clean. (Mine are done right at 15 minutes but each oven can be slightly different.)
Let them cool for 5-10 minutes in the tray before removing. Enjoy or let them fully cool before storing.
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Recipe Notes
**If you prefer to use less butter, you could also substitute avocado or olive oil for half the butter. Using all butter gives it an extra layer of richness, but they still taste amazing when you use half oil and half butter.