Chocolate Chip Muffins
"These simple chocolate chip muffins are deliciously moist and packed with protein, all thanks to the inclusion of Greek yogurt. They make for an ideal make-ahead breakfast option!"
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Ingredients
- cooking spray
- 3 tablespoons unsalted butter
- 2/3 cup sugar
- 3 large egg whites
- 1/2 tbsp vanilla extract
- 10 ounces 1 1/4 cups 0% Greek yogurt
- 9 tbsp semi-sweet chocolate chips
- 1/2 tsp baking soda
- 1 3/4 cups cake flour
Instructions
- 1
Begin by setting your oven to 375°F. Prepare a muffin tin by placing 12 muffin liners inside and lightly spraying them with cooking oil.
- 2
In a medium-sized bowl, combine the flour and baking soda using a whisk until evenly blended.
- 3
In a larger bowl, use a hand mixer to cream together the butter and sugar on a medium speed for approximately 2 minutes until the mixture is fluffy.
- 4
In a separate small bowl, whisk together the egg whites and vanilla extract, then incorporate this mixture into the bowl containing the butter and sugar.
- 5
Gradually add the yogurt, followed by the flour mixture, and mix on low speed until just combined, about 1 minute.
- 6
Using a spatula, gently fold in the chocolate chips, then scoop the batter into the prepared muffin tins, filling each about three-quarters full (an ice cream scoop works well for this).
- 7
Place in the oven and bake at 375°F until a toothpick inserted into the center of a muffin comes out clean, which should take around 16 to 18 minutes. Allow the muffins to cool before enjoying.
Nutrition Information
Notes & Tips
- *I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!