Description
These Greek Yogurt Muffins are moist, tender, and deliciously rich with a subtle tang from the yogurt. Enhanced with chocolate chips for a sweet twist, they make a perfect breakfast treat or afternoon snack in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup plain Greek yogurt
- ½ cup milk (2% or whole)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until evenly combined.
- Cream Wet Ingredients: In a separate bowl, beat the softened butter until creamy. Add the Greek yogurt, milk, egg, and vanilla extract, mixing until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold them together until just combined, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- You can substitute chocolate chips with blueberries or nuts for variation.
- Ensure butter is softened, not melted, for the best texture.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Greek yogurt adds moisture and a slight tang, enhancing the muffin’s flavor and texture.
