These Yogurt Chocolate Chip Muffins are so moist and excessive in protein because of Greek Yogurt! Excellent to make forward for breakfast!
Yogurt Chocolate Chip Muffins
My ricotta cheese chocolate chip muffins have been so common, they impressed me to strive a Greek yogurt model. These yogurt chocolate chip muffins had been such a success with my daughter Madison! She stated they’re the BEST muffins she ever tasted! That’s big contemplating she’s fairly choosy, and excellent as I discovered a brand new make-ahead breakfast recipe so as to add to my rotation.
I put the leftovers within the fridge after the second day, then popped them within the microwave a couple of seconds to get the nippiness out. She’s been consuming all of them week with no complaints.
Yogurt Muffin Notes:
- I felt these tasted good, not too candy. If you wish to make this a little bit lighter, you narrow the sugar to 1/2 cup and the butter to 2 tbsp so they are going to be 6 factors every.
- To decrease the carbs, swap the sugar for Sugar alcohols corresponding to xylitol or erythritol, or Splenda the muffins will probably be 5 SP every.
- Swap the chocolate chips for blueberries for variations.
- Refrigerate as much as 3 to 4 days.
- To freeze muffins, place cooled muffins in a ziplock bag for as much as 1 month. Soften in 30-second increments utilizing the defrost setting or allow them to thaw a couple of hours on the counter.
- To make them gluten-free, I used Cup4Cup (affil hyperlink) and had nice outcomes.
Extra Breakfast Recipes You Could Like:
- Finest Complete Wheat Pancake Recipe
- Banana Nut Pancakes
- Bananas Foster In a single day French Toast
- Baked Oatmeal with Blueberries and Bananas
- Blueberry Oatmeal Muffins
Yogurt Chocolate Chip Muffins
4.74 from
172 votes
9
Cals:
187
Protein:
6
Carbs:
30
Fats:
5.5 These Yogurt Chocolate Chip Muffins are so moist and excessive in protein because of Greek Yogurt! Excellent to make forward for breakfast!
Course:
Breakfast, Brunch
Delicacies:
American
Prep:
10 minutes minutes
Cook dinner:
20 minutes minutes
Whole:
half-hour minutes
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Saved! WW Factors
Yield:
12 servings
Serving Dimension:
1 muffin 1x 2x 3x
Substances
- ▢ cooking spray
- ▢ 1 3/4 cups cake flour, see notes beneath for GF*
- ▢ 1/2 tsp baking soda
- ▢ 3 tablespoons unsalted butter, room temperature
- ▢ 2/3 cup sugar
- ▢ 3 giant egg whites, or two giant eggs
- ▢ 1/2 tbsp vanilla extract
- ▢ 10 ounces 1 1/4 cups 0% Greek yogurt
- ▢ 9 tbsp semi-sweet chocolate chips
Directions
- Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
- Combine flour and baking soda with a whisk in a medium bowl.
- In a big bowl with a hand mixer, combine and cream the butter and sugar on medium setting for about 2 minutes.
- In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar combination.
- Combine within the yogurt, then flour combination and blend on low velocity till mixed, 1 minute.
- With a spatula, fold within the chocolate chips and spoon to lined muffin tins about 3/4 crammed (I used an ice cream scoop).
- Bake at 375° or till a toothpick inserted within the heart comes out clear, about 16 to 18 minutes. Let cool earlier than consuming.
