Chocolate Chip Yogurt Muffins

5 11 Published Jun 06, 2022, Updated Jul 09, 2024 These muffins are very similar to my healthy chocolate chip muffins, but with even more protein-packed yogurt!

Why You Need to Make These Muffins

They’re perfectly moist and fluffy and work for breakfast, snacking or even as dessert! They’re made with simple ingredients you likely already have in your kitchen. This is a great recipe to make with kids! They’ll love helping you mix all the ingredients together and will definitely love the chocolate chips in there. I know my little one is a big fan!

Ingredients Needed

whole wheat pastry flour – whole wheat pastry flour gives you the best of both worlds. You’ll get the light and fluffy texture that regular all-purpose flour provides, but still have the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. unsweetened almond milk – I used unsweetened almond milk, but any type of milk will work, including cow’s milk. If you’re interested, here’s how to make homemade almond milk. eggs – helps bind the liquid and oil together. Make sure your eggs are at room temperature or they can make the coconut oil solidify while mixing. Greek yogurt – Greek yogurt keeps these muffins moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results. coconut oil – helps make the muffins moist and fluffy! The oil also helps prevent the muffins from sticking to the liners. maple syrup – the natural sweetener of choice for these muffins. I haven’t tried making these with honey but it should just work as well. vanilla extract – a flavor enhancer. baking soda and baking powder – to help the muffins rise. salt – brings all of the flavors together. cinnamon – a nice warming spice for these muffins. chocolate chips – I like using Lily’s dark chocolate chips because they are low in calories and sugar, but any chocolate chips will work.

How to Make

Step 1: Start by combining the dry ingredients. In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon. Step 2: In a medium bowl, whisk the eggs, yogurt, oil, maple syrup, almond milk and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in your chocolate chips. Step 3: Line a muffin pan with paper or silicone muffin cups and then divide the batter evenly into the muffin tin. Top with extra chocolate chips. Step 4: Bake at 400ºF for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.

Tips for Success

Make sure you’re using room temperature milk, eggs, maple syrup and Greek yogurt! If any of these ingredients are cool or cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp. When combining your dry and wet ingredients make sure you blend until just combined and don’t over-mix otherwise your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the chocolate chips. I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking. Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out! If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick. If you’re trying to speed up the process, place your muffins in the fridge to cool down quicker.

How to Store Leftovers

After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To defrost, place muffins in the fridge overnight, at room temperature or defrost in the microwave.