I made these yogurt chocolate chip muffins on a whim after finding the recipe on Skinnytaste and instantly loved them. I started teaching more 5:45am bodypump classes and was looking for something small but delicious and filling to eat with my coffee before heading to teach. I thought I was going to be the only one eating these, but my husband enjoyed being able to grab something quick and homemade one on his way out the door for work in the mornings. My son, who usually doesn’t like muffins, gobbled these up. Probably because they have chocolate in them.
The first round I only made chocolate chip, but this time I divided the batter in half and made half chocolate chip, half blueberry since I had some fresh blueberries in the fridge that were dying to be used.
- Baker’s Joy baking spray
- 1 3/4 cups Swans Down cake flour
- 1/2 tsp baking soda
- 3 tablespoons unsalted butter at room temperature
- 2/3 cup sugar
- 2 two large eggs
- 1/2 tbsp vanilla extract
- 10 ounces 0% Greek yogurt (unflavored)
- 1/2 cup semi-sweet chocolate chips (or any type of chocolate chip!)
- 1/2 cup blueberries
1. Preheat your oven to 375 degrees. Line your muffin tin with cupcake liners, then spray each liner with Baker’s Joy. Don’t skip this spraying step or else the paper will stick to your muffins and be difficult to take off! I found that Baker’s Joy works better than normal cooking spray.
2. With a whisk, mix the flour and baking soda together. Set aside.
3. In a separate bowl, combine the butter and sugar together, then beat with a hand mixer for approximately two minutes. Set aside.
4. In a smaller bowl, whisk your two large eggs and vanilla extract together then dump into the bowl with the sugar and butter mixture.
5. Add in the greek yogurt, then the flour mixture. Use your hand mixer on low speed to fully combine. *I used my digital kitchen scale to ensure I was using 10oz of yogurt since I bought a giant tub of it.
We received this digital kitchen weight as a gift for our wedding (almost five years ago!) and it is still one of my favorites. I love this scale because the ‘TARE’ button allows you to cancel out the weight of the bowl or container you are using, so the scale is only showing the weight of the ingredient you’re measuring out. I could not find the exact scale, but here is a link to a similar one.
6. Separate half of the mixture into a different bowl, then add chocolate chips into one bowl and blueberries into the other. If you are only going to add one ingredient such as just chocolate chips, I would suggest adding 1 cup instead of 1/2. And you obviously don’t need to separate the mixture 🙂
And of course, if you want to add more than the suggested amount for some seriously chocolatey-chipped muffins, please do so!! I don’t want to hold you back from living your best life.
7. Spoon the mixture into the baking tin.
8. Bake at 375 degrees for approximately 15-18 minutes, or until the tops become golden brown. Let cool slightly before eating.
If you are making these to eat later, such as for breakfast during the week, I suggest warming them in the microwave for about 10-15 seconds before eating.
Store them in an airtight container or plastic bag for up to three days. After that, they tend to get a bit chewy.