Greek yogurt choc chip muffins (low sugar recipe)
Welcome to your new favourite chocolate chip muffins! These Greek yogurt choc chip muffins are really quick and easy to make, protein-packed, and quite low in sugar. They always seem to turn out well!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 to 15 muffins (depending on size)
- 2.5 cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1/3 cup sugar I find this enough but some people might like to add a little more, say ½ cup sugar
- 2 eggs lightly whisked
- 150 ml oil I usually use canola oil, or a mixture of canola and olive oil, but any is fine
- 1 cup Greek yogurt I use authentic full fat strained Greek yogurt
- ¼ cup milk plus a tiny bit more if you need it
- 1 teaspoon vanilla extract optional
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.)
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!
Your batter should be a soft dropping consistency so you can put it into your muffin cases easily. If it seems too thick, just add a tiny bit more milk.
The baking time can vary a bit depending on what brand of yogurt you use and/or how big your muffin cases are.
Just check every couple of minutes after 17 minutes until your muffins are nicely browned and a skewer pushed into the centre of a muffin comes out fairly clean (there might be a bit of chocolate on the skewer but there shouldn’t be any raw batter).
I’ve found cooking time to be as little as 17 minutes and as long as 25 minutes depending on the size of my muffins.
How long do the muffins last, and can I freeze them?
These muffins will keep quite well for a few days in an airtight container, but they also freeze well. Simply freeze in Ziploc bags or a plastic/glass container with a lid. Defrost and then reheat for 15 seconds in the microwave or a few minutes in a warm oven.
Or if you prefer blueberry muffins...
You can easily make blueberry muffins instead with this same recipe! Simply add a tiny bit more sugar to the batter (if you like - say 1/2 cup instead of 1/3 cup) and replace the choc chips with 1.5 cups of blueberries.
Or make half chocolate, half blueberry muffins! Both are delicious and always turn out well.
Calories: 365kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 169mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 1.7mg