Protein-Rich Chocolate Chip Yogurt Muffins — Bakery-Style & Easy
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 10
- Calories
- 255 kcal
- Carbs
- 31.40 g
Ingredients
- 210 gramsAll purpose flour ((or sub white whole wheat flour or gf all purpose flour))
- 1 teaspoonBaking powder
- 0.5 teaspoonBaking soda
- 0.5 teaspoonKosher salt
- 225 gramsPlain Greek yogurt ((whole-milk or 2% is best))
- 104 gramsPure maple syrup
- 67 gramsExtra virgin olive oil ((or sub avocado oil, melted virgin coconut oil or melted butter))
- 2 largeEggs ((at room temperature))
- 2 teaspoonsVanilla extract
- 90 gramsChocolate chips ((plus 2 to 3 tablespoons for sprinkling on top))
- 1-2 tablespoonsGranulated or coarse sugar ((for sprinkling on top, optional))
Instructions
- 1
Preheat the oven to 425°F. Line a 12 cup muffin tin with 10 muffin liners and spray the liners with nonstick cooking spray.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
In a separate large bowl, whisk together the Greek yogurt, maple syrup, olive oil, eggs, and vanilla extract until smooth.
- 4
Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.
- 5
Gently fold in the chocolate chips until incorporated.
- 6
Divide the batter into the prepared muffin liners, filling all the way to the top. Sprinkle with extra chocolate chips and sugar if desired. Bake at 425°F for 7 minutes, then reduce heat to 350°F and bake for an additional 8-13 minutes until a toothpick comes out clean.