Description
Deliciously moist and wholesome Greek Yogurt Chocolate Chip Muffins made with whole wheat pastry flour, Greek yogurt, and sweetened naturally with real maple syrup. Perfectly balanced with mini semi-sweet chocolate chips, these muffins are an excellent breakfast or snack option that combines indulgence with nutrition.
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour (or all purpose flour)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup plain whole fat Greek yogurt
- 1/4 cup coconut oil (melted)
- 2 eggs
- 1 tablespoon vanilla bean paste
- 1/2 cup real maple syrup
Add-ins
- 1 cup mini semi-sweet chocolate chips
Instructions
- Whisk Dry Ingredients: In a mixing bowl, whisk together the whole wheat pastry flour, salt, baking powder, and baking soda until well combined to ensure even distribution of the leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together plain whole fat Greek yogurt, real maple syrup, eggs, vanilla bean paste, and melted coconut oil until smooth and thoroughly mixed.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients and fold together gently using a rubber spatula until just combined, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Reserve a small handful of the mini semi-sweet chocolate chips for topping. Fold the remaining chocolate chips into the muffin batter evenly.
- Prepare Muffin Tin: Line a muffin tin with parchment paper muffin liners or grease the cups with cooking spray if not using liners to prevent sticking.
- Fill Muffin Cups: Evenly divide the muffin batter among the 12 muffin cups. Sprinkle the reserved chocolate chips on top of each muffin for an attractive finish and extra chocolate in each bite.
- Bake Muffins: Preheat the oven to 350°F (175°C) and bake the muffins for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean, indicating doneness. Let the muffins cool before serving.
Notes
- Do not overmix the batter to avoid dense muffins.
- Whole wheat pastry flour gives a nutty flavor and tender texture; all-purpose flour can be substituted if unavailable.
- Using mini chocolate chips helps distribute chocolate evenly.
- Ensure coconut oil is fully melted but not hot to avoid cooking the eggs prematurely.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
