Chocolate Chip Muffins
This should not come as a shock, but my kids love chocolate chips. (I bet yours do too!) And I’ve found that a little goes a long way in terms of enticing the kids to try new foods and adding flavor to recipes. Which is to say: That these muffins have a base that includes whole grain flour and protein-packed Greek yogurt, and also chocolate for an extra burst of deliciousness. They’re an easy breakfast or snack option to share with the kids—plus they freeze beautifully.
Ingredients You Need
To make this recipe you need:
whole-wheat flourbaking powderbaking sodasaltwhole milk plain Greek yogurtmaple syrupunsalted buttereggs vanilla extractchocolate chips
TIP: See the Notes at the bottom of the recipe for allergy-friendly swaps.
Step-by-Step Instructions
Here’s a look at the process involved in making this recipe. Scroll down for the full recipe at the bottom of the post. TIP: These are delicious served warm or at room temperature.
Best Tips for Success
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.I like using whole milk Greek yogurt in this recipe.Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.Egg-free: Reduce the yogurt to ¾ cup. Add ¼ cup milk and add ¼ teaspoon additional baking soda.Gluten-free: Use cup for cup gluten-free all purpose flour.Dice up as needed for younger eaters.Top with butter, nut butter, or jam as desired.You may also like Yogurt Muffins, Banana Chocolate Chip Muffins, and Pumpkin Chocolate Chip Muffins.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
