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Fluffy chocolate chip yogurt muffins with chocolate chips and maple syrup on a wooden table
Alyssa

Chocolate Chip Yogurt Muffins

Fluffy, bakery-style chocolate chip yogurt muffins made with simple ingredients and naturally sweetened with pure maple syrup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: Breakfast
Cuisine: American
Calories: 255
Ingredients Method

Ingredients
  

  • 210 grams All purpose flour (or sub white whole wheat flour or gf all purpose flour)
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Kosher salt
  • 225 grams Plain Greek yogurt (whole-milk or 2% is best)
  • 104 grams Pure maple syrup
  • 67 grams Extra virgin olive oil (or sub avocado oil, melted virgin coconut oil or melted butter)
  • 2 large Eggs (at room temperature)
  • 2 teaspoons Vanilla extract
  • 90 grams Chocolate chips (plus 2 to 3 tablespoons for sprinkling on top)
  • 1-2 tablespoons Granulated or coarse sugar (for sprinkling on top, optional)

Method
 

  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.