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Chocolate Chip Muffins

If you have a sweet tooth and need a little extra incentive to get out of bed in the morning, make these chocolate chip muffins on Sunday afternoon and serve for weekday breakfasts-on-the-go. Made with Greek yogurt and semi-sweet chips, they are light, tender, and tasty.

Serves 12
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
169 calories per serving


> Cooking spray
> 2/3 cup plain soymilk
> 3 Tbsp butter, melted
> 2 Tbsp non-fat plain Greek yogurt
> 1 1/2 tsp vanilla extract
> 1 large egg, lightly beaten
> 1 cup whole wheat flour
> 1 cup all-purpose flour
> 1/3 cup sugar
> 2 tsp baking powder
> 1/4 tsp salt
> 1/2 cup semisweet chocolate chips


Preheat oven to 400°. Spray a 12 cup muffin tin with cooking spray or use cupcake liners, and set aside. In a large bowl, combine soymilk, butter, yogurt, vanilla and egg, mixing until well combined. In a separate bowl, sift together flour, sugar, baking powder and salt. Slowly add the milk mixture to the flour mixture, stirring until moist.
Gently fold in the chocolate chips until evenly distributed. Spoon batter into muffin cups and bake for 18 minutes or until toothpick inserted in the center of the muffins comes out dry. Remove muffins from pan and allow to cool on a wire rack.

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