Yogurt Chocolate Chip Muffins
These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
Course
Breakfast
Servings
Prep Time
12
13
minutes
Cook Time
17
minutes
Servings
Prep Time
12
13
minutes
Cook Time
17
minutes
Ingredients
cooking spray
1 3/4
cups
cake flour
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
0% greek yogurt
1 1/4 cups
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.