Greek Yogurt Choc Chip Muffins
(Low Sugar)
From Rachel’s Kitchen
Total Time: 45 minutes | Prep Time: 25 minutes
Cook Time: 10 minutes | Yield: 4–6 servings
Tip: I sprinkled a little bit of brown sugar on top before baking.
Ingredients
Dry ingredients
2.5 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup sugar, I find this enough but some people might like to add a little more, say ½ cup sugar
Wet ingredients
2 eggs, lightly whisked
⅔ cup oil, I usually use avodao oil, or a mixture of avocado and olive oil, but any is fine
1 cup Greek yogurt, I use authentic full fat strained Greek yogurt
¼ to ½ cup milk
1 teaspoon vanilla extract (optional)
Other
1.5 cups chocolate chips
Instructions
Pre-heat the oven to 355 F and line a muffin pan with muffin liners. Spray lightly with oil.
Combine the dry ingredients in a large bowl.
Combine the wet ingredients in a jug or smaller bowl.
Pour the wet ingredients into the dry and mix with a wooden spoon until just combined (a few lumps are fine. Don’t overmix). Add a little more milk if necessary (the mixture will be quite thick but it shouldn't be dry).
Gently fold the chocolate chips into the batter.
Spoon the batter into the muffin cases (you can fill almost to the top) and bake for 17 to 25 minutes. After 17 minutes keep checking every couple of minutes. A skewer pushed into the centre of the muffin should come out without raw batter on it, and the muffins should be nicely golden brown.
Let cool completely on a wire rack before eating so that the muffin cases don’t stick. Reheat for 15 seconds in the microwave after peeling off the muffin case if you’d like to enjoy a muffin warm!
Original recipe from Scrummylane