Yogurt Chocolate Chip Muffins Recipe
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Name a baked good more comforting and satisfying than a chocolate chip muffin. We’ll wait! This recipe is made with our all-time favourite secret ingredient, low sugar yogurt, to create a light, fluffy, yet delightfully moist bite. It’s one of those delicious chocolate chip muffins that’s bursting with flavour – you’ll want to keep it in your arsenal for a quick breakfast or afternoon snack.
If you’re feeling like switching things up, you can substitute the semi-sweet chocolate chips for almost any topping under the sun! Chopped nuts, blueberries, peanut butter chips, dried cranberries … whatever your sweet tooth is craving that day, we say go for it!
Recipe
ingredients
1 cup of Low Sugar yogurt, plain flavour
1/4 cup of softened butter
1 egg at room temperature
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 cup semi-sweet chocolate chips
directions
- First step: preheat the oven to 400 degrees Fahrenheit. While you wait, lightly grease a 12-cup muffin tin or place a paper liner inside each cup.
- Wet ingredients – In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Then, stir in the room temperature egg until everything is combined. Finally, mix in the yogurt and vanilla extract.
- Dry ingredients: In a separate container, combine the flour, baking powder, and salt.
- Add the dry ingredients into the bowl of wet ingredients.
- Fold the chocolate chips into the batter.
- Use a spoon to transfer the batter into the muffin tin. They should be about 3/4 full, leaving enough room for the muffins to rise.
- Bake the chocolate chip muffins until the tops are golden (about 20 minutes).
Pro tip – Poke a toothpick through the top of one muffin to see if they’re ready. If the toothpick comes out with wet or sticky batter on the end, leave the muffins in the oven and adjust the baking time.
