Greek yogurt chocolate chip muffins are a perfect breakfast, brunch or dessert. Light and fluffy, with beautiful airy texture! Made with Greek yogurt, which replaces some of the vegetable oil, thus reducing the fat content!
Servings 12regular size muffins. Use one regular size muffin pan (12 muffins)
2cupsall-purpose flour, sifted or otherwise aerated (see my note below)
⅔cupGreek yogurt(I used 2% plain Greek yogurt)
Important note about properly measuring flour using measuring cups:
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
How to make muffins:
Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners.
In a medium bowl, mix together flour, white sugar, salt, and baking powder.
In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
Fold in the chocolate chips into the batter from step 4.
Fill muffin cups with the muffin batter about ¾ full. Bake for about 20 minutes in the oven, or until toothpick inserted in the center of the muffin comes out clean.