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Greek Yogurt Muffins

Greek Yogurt Muffins

These greek yogurt muffins recipe results prove that a desperate weekday morning and a tub of expiring yogurt can turn into one of the most reliable healthy baking snacks in the rotation. This recipe delivers soft, protein-packed muffins that double as high protein breakfast muffins, satisfying even the pickiest negotiators at the breakfast table. Whether served plain, loaded with chocolate chips, or adapted into healthy mini muffins for kids, this batter earns a permanent spot in the weekly meal prep lineup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 servings
Course: Muffins
Cuisine: North American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Greek yogurt
  • 1/2 cup milk (I used unsweetened almond milk)
  • 1/3 cup maple syrup or honey
  • 1/4 cup mild tasting oil (I used avocado oil)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup mini chocolate chips
  • Cooking spray (I use Misto)

Equipment

  • Muffin tin. Standard 12-cup size
  • Large cookie scoop
  • large mixing bowl

Method
 

  1. Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
  2. In a large bowl, add Greek yogurt, milk, maple syrup, oil, egg, vanilla, baking powder, and baking soda. Whisk well to combine.
  3. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
  4. Add almost all of chocolate chips, reserving some for the tops, and give a few more gentle stirs.
  5. Using large cookie scoop, divide batter between 12 openings of a muffin tin and decorate with remaining chocolate chips, pressing on them lightly.
  6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

Recipe Notes

Greek yogurt: I always use plain and unsweetened, since flavored yogurt throws off the sugar balance in the batter.
Maple syrup: I use this most of the time, though honey substitutes just as well as long as it stays liquid.
Oil: I use avocado oil or light olive oil, since a mild flavor keeps the muffins from tasting off.
Chocolate chips: I use mini chips, since they distribute more evenly than regular-sized chips throughout the batter.
Flour: I always spoon mine into the measuring cup to avoid dense, heavy muffins.