Breakfast
Chocolate Chip Muffins
These chocolate chip muffins bake up with a tender, moist crumb that melts on the tongue, each bite releasing pockets of rich semi-sweet chocolate against a lightly sweet, buttery backdrop.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 12
Nutrition per Serving
- Calories
- 187
- Protein
- 6g
- Carbs
- 30g
- Fat
- 6g
- Fiber
- 1g
- Sugar
- 17g
- Sodium
- 256mg
Ingredients
- cooking spray
- 1 3/4 cup cake flour (see notes below for GF*)
- 1/2 tsp baking soda
- 3 tbsp unsalted butter (room temperature)
- 2/3 cup sugar
- 3 large egg whites (or two large eggs)
- 1/2 tbsp vanilla extract
- 10 oz 1 1/4 cups 0% Greek yogurt
- 9 tbsp semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
- Mix flour and baking soda with a whisk in a medium bowl.
- In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
- In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
- Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
- With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
- Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.