One-Bowl Chocolate Chip Muffins with Greek Yogurt
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These Greek Yogurt Chocolate Chip Muffins are soft, moist, and packed with chocolate chips in every single bite! Made with simple ingredients like plain Greek yogurt for extra moisture, maple syrup instead of sugar, and semi-sweet chocolate chips, these muffins come together in just one bowl and are ready in about 30 minutes. They’re the perfect easy breakfast or sweet treat to enjoy warm from the oven or share with friends!
My favorite way to start any morning is with a warm, chocolate-y muffin. I went through a major muffin phase earlier this year, so I’ve been recipe testing my booty off for the perfect muffin recipe. I decided for this reicpe, I would swap some of the traditional muffin ingredients like sugar for maple syrup, and add a bunch of greek yogurt to make these muffins as moist as they could be!
Simple swaps, just one bowl, and 30 minutes are all you need to make these. I’d say that’s a win! Cut one of these in half (still warm from the oven of course), and slather it with some homemade brown sugar cinnamon butter– NOW we’re talking! My dream breakfast treat.
Simple Swaps
I’ve added a few ingredients to these greek yogurt muffins that you won’t typically find in regular muffin recipes:
- greek yogurt- I added this, a whole cup, to bring in extra moisture to these muffins! You can use any plain greek yogurt you have on hand.
- maple syrup- instead of regular sugar, I used maple syrup for a different sweetener! Honey would also be great as a substitution. I did test these once with regular granulated sugar and they turned out perfectly.
- butter- I used butter in my testing because I enjoy the way it tastes, but you could swap this for melted coconut oil instead!
One Bowl Recipe
If a recipe needs only one bowl to make, you can bet I’m a huge fan! The less dishes I have to do after the easier! This muffin recipe is super simple to whip up in a few minutes, pop in the oven, and enjoy after letting them cool a bit!
- In a large bowl, start by whisking together the wet ingredients until fully combined.
- Add in the dry ingredients to that same bowl, and use a rubber spatula to fold them in gently. Be careful not to over mix this part, which could lead to dry muffins!
- Fold in the chocolate chips (most important ingredient in my opinion).
- Scoop the batter into each muffin cup (make sure they are greased). I fill mine up almost to the top! Sprinkle a few more chocolate chips over the top.
- Bake until lightly golden and a toothpick comes out of the center with little to no crumbs. I let my muffins rest in the pan for 5 minutes, and then transfer them to a wire cooling rack after.
My Muffin Hot Tip
My favorite way to eat muffins came from a breakfast place in South Carolina, where they would cut a muffin in half, and put it face down on a hot griddle with butter. This toasts the muffin and adds some warm butter to each side. Try it- I promise it’s so good you’ll never eat a muffin another way. Plus it’s perfect for leftover muffins.
Higher Oven Temperature
I start these muffins out on a higher oven temperature than regular muffin recipes, because I love nothing more than a muffin with a large, domed, bakery-style top! All you need is 5 minutes at that higher temperature, and then lower the temperature down for the remainder of the baking time. This should give you those beautiful muffin tops we know and love.
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One-Bowl Chocolate Chip Muffins with Greek Yogurt
Ingredients
- 1 cup (200 g) plain greek yogurt, at room temperature
- ½ cup (161 g) maple syrup or honey
- ½ cup (113.5 g) unsalted butter, melted and cooled
- 2 (2) large eggs, at room temperature
- ½ cup (120 ml) milk, at room temperature
- 2 teaspoon (2 teaspoon) vanilla extract
- 2 ½ cups (312.5 g) all-purpose flour, spooned and leveled
- 2 teaspoon (2 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (180 g) chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 425℉. Line a muffin tin with liners or spray with nonstick spray and set aside.
- In a large bowl, whisk the greek yogurt, maple syrup, cooled butter, eggs, milk, and vanilla until well combined.1 cup plain greek yogurt, ½ cup maple syrup or honey, ½ cup unsalted butter, 2 large eggs, ½ cup milk, 2 teaspoon vanilla extract
- Add in the flour, baking powder, baking soda, and salt, use a rubber spatula to mix until just combined.2 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Gently fold in the chocolate chips. Be careful not to over mix, the batter should be thick and some clumps may remain.1 cup chocolate chips
- Pour the batter evenly into the prepared muffin pan, filling each almost to the top. Top with extra chocolate chips (optional).
- Bake the muffins at 425℉ for 5 minutes, and then reduce the oven temperature to 350℉. Continue baking for another 10-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before removing them. Place them on a wire cooling rack to cool completely.
Notes
- Muffins can be stored in an airtight container on the counter for 2-3 days, or in the fridge for up to 6 days.
- Freeze these muffins in a freezer-safe container for up to 3 months. To defrost, allow the muffins to sit at room temperature.
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