Our tried-and-tested chocolate chip muffin recipe! These chocolate chip muffins are fluffy and moist, all thanks to the addition of Greek yogurt!
There was a time when if we craved muffins we would just go to the pantry and grab the box mix. Those days are long gone. With this recipe, you’ll never want to make the box mix again!!
These muffins. You guys, they are so fluffy and chocolatey! We’re talking big, bakery style chocolate chip muffins here. No mini muffins in this house!;)
Chocolate chip muffins have been a favorite breakfast recipe of ours for a long time. First came the box mix–which satisfied us for a while–then, we got to making chocolate chip muffins from scratch. In past recipes we have made, they called for large amounts of sour cream. Now, one cup of sour cream has a whopping 455 calories, and only 4.8 grams of protein. No sour cream in this recipe!!;)
>>Our secret ingredient…Greek yogurt! Plain Greek yogurt has only 170 calories per cup, yet it also provides a lot of protein! In comparison to sour cream, Greek yogurt has 285 less calories, and 18.2 more grams of protein!! Greek yogurt is the perfect substitute for sour cream, because they have similar textures. It also makes baked goods suuuuper moist. SO, in this recipe, we use Greek yogurt.:)
Besides the Greek yogurt, the rest of this muffin is pretty straight-forward. We use mini chocolate chips instead of morsels in order to get chocolate in every bite. And as always–the recipe is quick and easy to make.:)
We are so excited to share this recipe, and we hope you guys enjoy it as much as we do!♥
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
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Our tried-and-tested chocolate chip muffin recipe! These chocolate chip muffins are fluffy and moist, all thanks to the addition of Greek yogurt!
- 2 cups (290g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 6 tablespoons (85g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 and 1/2 teaspoons vanilla extract
- 1/2 cup (125mL) buttermilk
- 1/2 cup (200g) plain Greek yogurt (See Notes)
- 3/4 cup (159g) mini semi-sweet chocolate chips
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Preheat oven to 375°F. Line a muffin pan with cupcake liners. Line a second muffin pan with 5 cupcake liners. Set aside. Note: If you do not have a second muffin pan, be sure to let your pan cool for 10-15 minutes before baking the other 5 muffins.
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In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, use a hand mixer or stand mixer to cream the butter on medium speed for 2 minutes. Add the sugar and cream on medium speed for 2 minutes. Add the eggs, beating on low speed until just combined in between each addition. Add the vanilla, and mix until just combined.
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Add 1/3 of the flour mixture into the butter mixture and mix on low speed until mostly combined. Add 1/2 of the buttermilk and 1/2 of the Greek yogurt, and mix until mostly combined. Add another 1/3 of the flour mixture, again mixing until mostly combined. Add the rest of the buttermilk and Greek yogurt and mix until mostly combined. Finally, use a spatula to gently mix in the rest of the flour mixture until just combined.
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Using a spatula, fold the mini chocolate chips into the batter. Scoop the muffin batter into the tins, about 2/3 full. Bake at 375°F for 15 minutes, or until golden brown.
Full fat and 2% plain Greek yogurt both work in this recipe; we used 2%.
Make Ahead Tip: These muffins can be stored in an airtight container at room temperature for 2-3 days.
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Looks amazing!!! ❤️
Thank you so much!:)