Chocolate Chip Yogurt Muffins

Chocolate Chip Yogurt Muffins

These small-batch muffins use ordinary pantry flour, Greek yogurt, and mini chocolate chips. Yogurt supplies moisture and mild tang, while a short high-temperature start encourages rounded tops. Measuring flour lightly and folding only until combined are more important than beating the batter perfectly smooth.

Ingredients

• 1 1/2 cups all-purpose flour, 180 grams
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 large egg
• 1/2 cup plain Greek yogurt
• 1/2 cup milk
• 1/3 cup light brown sugar, packed
• 1/4 cup neutral oil
• 1 teaspoon vanilla extract
• 1/2 cup mini semisweet chocolate chips, divided

Equipment

Use a kitchen scale or measuring cups, two mixing bowls, whisk, flexible spatula, instant-read thermometer, and standard 12-cup metal muffin pan.

Yield and timing

Makes 12 muffins. Preparation takes 15 minutes and baking takes about 16 to 20 minutes, followed by 10 minutes of cooling.

Method

1. Heat the oven to 425°F. Grease the muffin cups well or line them with paper liners. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
2. In the second bowl, whisk the egg, yogurt, milk, brown sugar, oil, and vanilla until smooth. If the yogurt is cold and lumpy, let the mixture stand for 2 minutes and whisk again.
3. Pour the wet mixture into the dry ingredients. Fold just until only a few flour streaks remain. Fold in all but 2 tablespoons of the chocolate chips. The batter should look thick and slightly lumpy.
4. Divide the batter evenly, filling each cup about three-quarters full. Scatter the reserved chips on top. Bake at 425°F for 5 minutes, then reduce the oven to 350°F without opening the door.
5. Continue baking for 11 to 15 minutes. The tops should spring back lightly, and a tester inserted away from melted chocolate should show moist crumbs, not raw batter. The centers should reach about 200°F. Cool in the pan for 5 minutes, then transfer to a rack.

Better muffin cues

Dense muffins usually come from packing too much flour into a cup or overmixing after flour is wet. Weighing 180 grams is the most repeatable method. If using cups, spoon flour into the cup and level it. Pale, flat tops can mean the oven was not fully preheated. Melted chocolate on a tester is not underbaked batter, so check in a second location before extending the bake.

Substitutions and storage

White whole-wheat flour may replace half the all-purpose flour; add 1 tablespoon milk if the batter becomes unusually stiff. Regular plain yogurt works if it is not watery. Blueberries may replace the chips, but dry them carefully and fold gently. Cool muffins completely before enclosing them. Store at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or warm briefly; overheating makes the crumb tough.