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Greek Yogurt Chocolate-Chip Muffins

Greek yogurt chocolate-chip muffins made with better-for-you ingredients and no sacrifice of flavor! These muffins are soft, tender, moist, and delicious!

Course Breakfast
Cuisine Healthy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 muffins
Calories 146 kcal
Author Chelsea

Ingredients

  • 1 cup white flour
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1/2 cup vanilla flavored Greek yogurt, at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/4 cup coconut oil, measured when melted

Instructions

  1. Set out the egg and Greek yogurt to come to room temperature. Melt and measure the coconut oil and set out to get to room temperature as well.

  2. Preheat the oven to 350 degrees F. Generously grease 9 cavities on a regular-sized muffin tin and dust the cavities generously with flour. Don't use paper liners (these muffins stick). Set aside.

  3. Measure out 1 cup of flour. Remove 1 tablespoon of flour from that cup and return it to the flour container. Take the remaining flour and sift it into a large bowl along with the cornstarch, baking powder, and salt. Toss with the chocolate chips.

  4. In another bowl, add in the vanilla extract, room temperature egg, room temperature Greek yogurt, brown sugar, and room temperature coconut oil (melt, measure, allow it to cool to room temperature). Whisk ingredients together until smooth.

  5. Add the dry ingredients into the wet ingredients and stir until *just* combined. Over-mixing will result in dense muffins.

  6. Spoon an even amount of the mixture into the prepared 9 cavities of a muffin tin. Fill the remaining cavities halfway up with water (to ensure even baking). If desired, sprinkle 1/2 teaspoon brown sugar on the tops of the muffins (optional).

  7. Bake for 18-22 minutes or until lightly browned at the edges; be very careful to not over-bake these muffins or they won't be as soft and moist.

  8. Remove and allow to cool for a few minutes before removing the muffins from the tin on to a cooling rack.

  9. Best enjoyed within 2-3 days; store leftover muffins in an airtight container in the fridge.