Greek yogurt chocolate-chip muffins made with better-for-you ingredients and no sacrifice of flavor! These muffins are soft, tender, moist, and delicious!
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.
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.
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.
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.
Add the dry ingredients into the wet ingredients and stir until *just* combined. Over-mixing will result in dense muffins.
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).
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.
Remove and allow to cool for a few minutes before removing the muffins from the tin on to a cooling rack.
Best enjoyed within 2-3 days; store leftover muffins in an airtight container in the fridge.