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These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
Yield: 12 servings
4.75 from 153 votes

Yogurt Chocolate Chip Muffins

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Brunch
Cuisine: American
These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

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: 1muffin, Calories: 187kcal, Carbohydrates: 30g, Protein: 6g, Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 8mg, Sodium: 256mg, Fiber: 0.5g, Sugar: 17g
WW Points Plus: 5