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Yogurt Chocolate Chip Muffins
4.74
from
172
votes
These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
12
servings
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
cooking spray
1 3/4
cups
cake flour
(see notes below for GF*)
1/2
tsp
baking soda
3
tablespoons
unsalted butter
(room temperature)
2/3
cup
sugar
3
large egg whites
(or two large eggs)
1/2
tbsp
vanilla extract
10
ounces
1 1/4 cups 0% Greek yogurt
9
tbsp
semi-sweet chocolate chips
Instructions
Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
Mix 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, add to bowl with butter/sugar mixture.
Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.
Notes
*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!
Nutrition
Serving:
1
muffin
,
Calories:
187
kcal
,
Carbohydrates:
30
g
,
Protein:
6
g
,
Fat:
5.5
g
,
Saturated Fat:
3.5
g
,
Cholesterol:
8
mg
,
Sodium:
256
mg
,
Fiber:
0.5
g
,
Sugar:
17
g
- WW Points:
9