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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