These moist and fluffy yogurt chocolate chip muffins are perfect for breakfast or a snack. The addition of yogurt adds a slight tang and keeps them incredibly soft, while chocolate chips provide just the right amount of sweetness.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) plain yogurt (Greek or regular)
- ½ cup (120ml) milk
- ½ cup (100g) sugar (granulated or brown)
- ¼ cup (60ml) melted butter or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup (130g) chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the yogurt, milk, sugar, melted butter (or oil), egg, and vanilla extract.
- Combine Wet & Dry: Gradually fold the wet mixture into the dry ingredients until just combined. Do not overmix—it’s okay if the batter is slightly lumpy!
- Add Chocolate Chips: Gently fold in the chocolate chips.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations:
✔️ Use Greek yogurt for extra richness.
✔️ Swap chocolate chips for blueberries or nuts for variety.
✔️ Sprinkle a few extra chocolate chips on top before baking for a bakery-style look.
Enjoy your soft, chocolatey muffins! 🍫🧁
Would you like any modifications—maybe a healthier version? 😊
