Greek Yogurt Chocolate Chip Muffins

Easy-to-bake chocolate chip muffins made with a considerable quantity of non-fat Greek yogurt, which amps up the protein content in the muffin, a perfect lunchtime snack for the kids and a tea time snack for the adults.

Prep Time20

Cook Time20

Cooling Time10

Total Time50

Method: Baking

Course: Muffins

Servings: 18 Muffins

Ingredients

Dry Mix:

2 cups all-purpose flour
1 cup whole wheat pastry flour
1 and ¼ cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt

Wet Mix:

1 and ½ cups Greek yogurt plain
½ to 1 cup milk 2%
½ cup vegetable oil
2-3 tablespoons water if needed, See My Notes
2 flax eggs
2 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Add ons:

2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 400F/200C. Line two 12-cup muffin tins with a paper liner, gently grease them lightly with non-stick cooking spray and set aside. In a small cup, whisk together 2 tablespoons of flaxseed meal with 6 tablespoons of water and keep it aside to form a glutinous substance to mimic eggs.
Add all the ingredients listed under the Dry Mix in a large bowl, stir well, and make a well.
Add the Greek yogurt, ½ cup of milk (to begin with), vegetable oil, flax eggs, vanilla extract, and apple cider vinegar to the dry mix, and mix it with a wooden spoon. I felt the mixture did not come together as a proper muffin batter. So I added an additional ½ cup of milk and some water to get the right consistency. Do not over-mix.
Stir in 1 and ¾ths cups of chocolate chips into the batter. Reserve the ¼ cup of chocolate chips for later.
Scoop about a third of the batter and fill each muffin liner. The batter was enough to fill only 18 muffin cups instead of the 24 I thought I wanted to bake by doubling the recipe.
Sprinkle the reserved ¼ cup of chocolate chips on top of all the muffins.
Bake the muffins for 5 mins at 400F and reduce the temperature to 375F for another 15 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove the pans from the oven and let them cool on wire racks for about 10 minutes. After that, remove the muffins from the pan and either enjoy them warm or store them in an air-tight container after they are cooled completely.

Notes

I replaced some all-purpose flour with whole wheat pastry flour; sometimes whole wheat flour soaks in more moisture and might require more liquid ingredients. I guess I didn't get the proper muffin batter consistency when I used the same quantity of liquid mentioned in the original recipe. So I had to use some additional milk and water. So start with the minimal milk mentioned in the recipe and then increase it if needed.
I also increased the quantity of sugar by ¼th of a cup because the Greek Yogurt was a bit sour, and I wanted to offset that.
You can keep this as a base recipe to bake Greek yogurt muffins and use your choice of add-ons like berries, shredded carrot, zucchini, and nuts to make various muffins.
I follow the method of baking muffins at a higher temperature first, say 400F, then reduce it to 375F and bake for the rest of the time. This allows the muffins to have beautiful dome tops like those you can buy in bakeries.

Taste & Texture

These Greek yogurt chocolate chip muffins had a mild sour undertone, but the sweetness from the sugar and chocolate chips balanced it just right. None of my kids or friends didn't feel that it was sour. Nonetheless, the taste was good overall, and these muffins had a spongy texture.

Nutrition