Ingredients
Scale
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240g) full fat plain greek yogurt, at room temperature
- ½ cup (150g) pure maple syrup
- ⅓ cup (80ml/65g) liquid oil (use olive oil)
- 2 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) whole milk, at room temperature
- ½ cup (85g) semisweet chocolate chips (blend of regular and mini dark chocolate chips)
- 2 tablespoons coarse raw sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F and line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, maple syrup, oil, eggs, vanilla, and milk until smooth.
- Combine the wet and dry ingredients, gently stirring until mostly mixed, then fold in the chocolate chips.
- Use a large scoop or two spoons to fill the muffin liners completely. Top with extra chocolate chips and a sprinkle of coarse sugar.
- Bake for 15-20 minutes, or until golden and a skewer comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure the yogurt is at room temperature for best mixing results.
Do not over-bake to maintain a moist texture.
Feel free to substitute the chocolate chips for your favorite mix-ins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.