Ingredients
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cooking spray
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1 3/4 Cups Cake Flour See Notes Below For Gf*
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1/2 Tsp Baking Soda
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3 tablespoons unsalted butter (room temperature)
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2/3 cup sugar
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3 Large Egg Whites or Two Large Eggs
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1/2 Tbsp Vanilla Extract
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10 Ounces 1 1/4 Cups 0% Greek Yogurt
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9 Tbsp Semi-Sweet Chocolate Chips
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Directions
Prep Time: 10min | Cook Time: 20min | Serves: 12
My ricotta cheese chocolate chip muffins have been so popular, they inspired me to try a Greek yogurt version. These yogurt chocolate chip muffins were such a hit with my daughter Madison! She said they are the BEST muffins she ever tasted! That’s huge considering she’s pretty picky, and perfect as I found a new make-ahead breakfast recipe to add to my rotation.,I put the leftovers in the refrigerator after the second day, then popped them in the microwave a few seconds to get the chill out. She’s been eating them all week with no complaints.,,I felt these tasted just right, not too sweet. If you want to make this a little lighter, you cut the sugar to 1/2 cup and the butter to 2 tbsp so they will be 6 points each.,To lower the carbs, swap the sugar for Sugar alcohols such as xylitol or erythritol, or Splenda the muffins will be 5 SP each.,Swap the chocolate chips for blueberries for variations.,Refrigerate up to 3 to 4 days.,To freeze muffins, place cooled muffins in a ziplock bag for up to 1 month. Soften in 30-second increments using the defrost setting or let them thaw a few hours on the counter.,To make them gluten-free, I used Cup4Cup (affil link) and had great results.,Best Whole Wheat Pancake Recipe,Banana Nut Pancakes,Bananas Foster Overnight French Toast,Baked Oatmeal with Blueberries and Bananas,Blueberry Oatmeal Muffins
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Steps
1
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Mix flour and baking soda with a whisk in a medium bowl |
2
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In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes. |
3
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In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture. |
4
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Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute. |
5
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With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop). |
6
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Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating. |
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