Eggless Greek Yogurt Chocolate Chip Muffins Modified: Nov 15, 2024 by Madhuram · Leave a Comment. 8shares I bought a pack of non-fat Greek Yogurt in Costco, which as 3 containers in it, and was looking for ways to use it other than in smoothies and with granola. Jump to:Step-by-Step InstructionsRecipeComments I also use Greek Yogurt when I make mac and cheese from scratch. It makes it creamy, less fatty than using cream, and increases the protein. I was able to narrow it down to a couple of simple recipes that could be made with ingredients that I already had in the pantry, and I started with this greek yogurt chocolate chip muffins recipe. I chose a muffin recipe because I was planning to meet a couple of my friends that weekend and thought bringing them these muffins would be great. I usually bake something or the other when I meet with friends. It allows me to try new recipes and make them feel loved. My language of love is baking/cooking for my family and friends. The original recipe had eggs, and I thought flax eggs would be a good egg substitute in this recipe. Also, I wanted to double the recipe so I would have enough for my kids to take as a snack for school after giving some of it to my friends. Step-by-Step Instructions Here are the step-by-step instructions on making Greek Yogurt Chocolate Chip Muffins from scratch: 1. Add Dry Ingredients In A Large Bowl. 2. Stir In The Wet Ingredients Into The Flour Mix. 3. Mix Well To Make Muffin Batter. 4. Stir In Chocolate Chips To The Batter. 5. Muffin Batter With Chocolate Chips Evenly Mixed. 6. Scoop Batter Into Prepared Muffin Tins. 7. All Batter Evenly Filled Among The Muffin Cups. 8. Bake For 20 Mins. 9. Greek Yogurt Chocolate Chip Muffins Ready. Recipe Greek Yogurt Chocolate Chip Muffins Madhuram 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. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 20 minutes minsCooling Time 10 minutes minsTotal Time 50 minutes mins Course MuffinsCuisine American Servings 18 MuffinsCalories 312 kcal Cook ModePrevent your screen from going dark Need To Convert Measurements?Check out the Baking Measurement Chart! IngredientsDry Mix:▢ 2 cups all-purpose flour▢ 1 cup whole wheat pastry flour▢ 1 and ¼ cups granulated sugar▢ 3 teaspoons baking powder▢ 1 teaspoon saltWet 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 vinegarAdd ons:▢ 2 cups semi-sweet chocolate chips InstructionsPreheat 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. My 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 & TextureThese 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. NutritionServing: 18gCalories: 312kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 3mgSodium: 211mgPotassium: 187mgFiber: 3gSugar: 22gVitamin A: 22IUVitamin D: 0.1µgCalcium: 83mgIron: 2mg Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!Total8 Facebook0 Twitter0 Pinterest8 Flipboard Yummly0 Reddit0 More Eggless MuffinsVegan Banana Carrot MuffinsDecadent Banana Nutella MuffinsEggless Double Chocolate Banana MuffinsEggless Peanut Butter Banana Muffins
