Chocolate Chip Greek Yogurt Muffins
by: claire cary
If you're looking for a higher protein sweet treat, look no further than these fluffy greek yogurt muffins. They're made in one bowl, perfectly sweet, gluten free, moist, tender and can be made with blueberries or chocolate chips.
Equipment
Ingredients
Wet
- ⅓ cup unsalted butter melted then cooled
- ⅔ cup white sugar
- 2 eggs
- 1 ¼ cup plain full fat greek yogurt
- 2 teaspoons vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
Instructions
- Preheat oven to 425 degrees Fahrenhit.
- Line a 12 cavity muffin tin with liners and set aside.
- In a medium mixing bowl, whisk together the melted butter and sugar. Whisk in the remaining wet ingredients until smooth.
- Whisk in the dry ingredients (aside from the chocolate chips) making sure to spoon and level the flour to measure. The batter will be very thick! Fold in the chocolate chips.
- Let the batter rest for about 10 minutes- this will help the muffins get really fluffy when they bake.
- After 10 minutes, scoop into the muffin tin, filling each all the way up so they grow nice and tall.
- Bake at 425 for 5 minutes, then reduce the heat to 350 and bake an additional 14-17 minutes or until a toothpick comes out clean.
- Let cool before serving or the muffin will get stuck to the wrapper. Enjoy!
Notes
Feel free to swap the chocolate chips for blueberries if you prefer!
Serving: 1muffin / Calories: 256kcal / Carbohydrates: 37g / Protein: 7g / Fat: 10g / Saturated Fat: 6g / Polyunsaturated Fat: 0.4g / Monounsaturated Fat: 2g / Trans Fat: 0.2g / Cholesterol: 44mg / Sodium: 228mg / Potassium: 43mg / Fiber: 2g / Sugar: 22g / Vitamin A: 232IU / Vitamin C: 0.1mg / Calcium: 105mg / Iron: 1mg
