How To Make Yogurt Chocolate Chip Muffins
Bite down on soft, tasty treats with our Greek Yogurt and Chocolate Chip Muffins! These muffins are high in protein and perfect for quick breakfast meals.
Preheat the oven to 375 degrees F. Line a muffin tin with 12 muffin liners, then spray with oil.
Mix the flour and baking soda with a whisk in a medium bowl.
In a large bowl with a hand mixer, mix 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, then add to the bowl with the butter and sugar mixture.
Mix in the yogurt, then flour mixture, and mix on low speed for 1 minute, until combined.
With a spatula, fold in the chocolate chips, then spoon to fill the lined muffin tins about ¾ full.
Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool, serve, and enjoy!
- Use an ice cream scoop when lining the muffin tins with the mixture.
- Feel free to also swap the cake flour with Cup4Cup gluten-free flour at a 1:1 ratio.
- Calories: 216.29kcal
- Fat: 7.69g
- Saturated Fat: 4.19g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.12g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 33.27g
- Fiber: 0.84g
- Sugar: 16.71g
- Protein: 4.65g
- Cholesterol: 10.77mg
- Sodium: 79.66mg
- Calcium: 22.88mg
- Potassium: 67.44mg
- Iron: 1.74mg
- Vitamin A: 24.28µg
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