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Moist Chocolate Chip Muffins With Greek Yogurt Easy

Moist Chocolate Chip Muffins With Greek Yogurt Easy

  • Total Time: 35 minutes
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt (full-fat or 2% recommended)
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (vegetable or canola)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons milk (if the batter is too thick)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it generously with non-stick cooking spray. Ensuring your oven is fully preheated is the secret to getting those beautiful high muffin tops. Set the prepared tin aside while you mix the batter.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Make sure there are no large clumps of brown sugar. Aerating the dry ingredients at this stage ensures a more uniform texture in the finished muffins.
  3. In a separate medium-sized bowl, combine the Greek yogurt, eggs, oil, and vanilla extract. Whisk until the mixture is completely smooth and the eggs are fully incorporated. If your Greek yogurt is particularly thick, you can add a tablespoon or two of milk to help the consistency, though the batter should remain relatively thick.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing just before the flour disappears entirely. Add the chocolate chips and fold them in with just a few more strokes. Remember, overmixing at this stage will lead to tough, dense muffins.
  5. Divide the batter evenly among the 12 muffin cups. They should be filled almost to the top for a classic bakery look. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Cook Time: 35 minutes

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Find it online: https://yeuen.com/moist-chocolate-chip-muffins-with-greek-yogurt-easy/