Welcome to your new favourite healthier 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!
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.
2.5 cups plain flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ⅓ cup sugar
Combine the wet ingredients in a jug or smaller bowl.
2 eggs, ⅔ cup oil, 1 cup Greek yogurt, ¼ cup milk, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry and mix with a wooden spoon until just combined (a few lumps are fine. Don’t overmix). Add a little more milk if necessary (the mixture will be quite thick but it shouldn't be dry).
Gently fold the chocolate chips into the batter.
1.5 cups chocolate chips
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!
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Notes
Batter consistency: 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.Baking time: 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.Storing and freezing: 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 for up to 3 months. Defrost and then reheat for 15-20 seconds in the microwave or a few minutes in a warm oven.Blueberry/Banana versions: You can easily make Greek yogurt 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.If you have overripe bananas, you may also wish to try these Greek yogurt banana muffins (with caramel chips!).