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Chocolate Chip Muffins Made with Greek Yogurt

I love chocolate chips....and muffins....and cupcakes...and when I have to, I love yogurt {like when my husband mentions that I should eat healthier...hence my love of CHOCOLATE CHIP YOGURT ~ I get around it anyway I possibly can}.  A few weeks ago I was at the grocery store and saw something that caught my eye, Chobani Greek Yogurt Vanilla Chocolate Chunk Low-Fat Yogurt.

Almost everything I love in a food was in that title...and then....I picked up the tub of yogurt and turned it around....and....get ready for this....there was a mention on the back of a recipe for Chocolate Chunk Muffins.  Hold me back!!! I put the yogurt in the cart....headed for the checkout and spoke nothing to anyone.  This was mine....all mine! I couldn't wait to look up the recipe and give it a try.  That Sunday morning when everyone was still asleep I got to work whipping up these Chocolate Chip Muffins.

Chocolate Chip Muffins Made with Greek Yogurt

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Ingredients

  • 1 ¼ cup Chobani Vanilla Chocolate Chunk Greek Yogurt
  • 2 ¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • cup packed dark brown sugar {I used light brown sugar}
  • 6 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons coarse brown sugar {I used raw sugar}

Instructions

  • Preheat Oven to 375 F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
  • Whisk together flour, baking powder, baking soda and salt.
  • Whisk together brown sugar, Chobani, oil, eggs and vanilla.
  • Add dry mixture to Chobani mixture and stir until nearly combined.
  • Evenly divide batter among muffin cups.Sprinkle tops of muffins with sugar and bake until center of muffins resist light pressure, 16 to 18 minutes. Cool completely before serving.
Calories:
Author: Mary Beth

When they were done and finally cool enough to eat I made myself a fresh cup of coffee with my Thrift Store Keurig and sat down for a special moment.  One bite and I knew...this was one of the best muffins I had ever had.  They were moist, rich, just the right density, full of flavor, sweet but not overwhelming.

These were Bakery Style...dare I say Coffeehouse Style Muffins.  These turned out so well that I can hardly wait to try some other recipes from the Chobani website.  When I do, I'll be sure to let you know.

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3 Comments

  1. Cindy Eikenberg says:

    Mary Beth, these muffins look amazing!!! I just bet they taste fabulous and I have a huge weakness for muffins. Love that you made them with yogurt - I have to try this!!! Thanks so much for sharing and pinning! Have a happy Wednesday! Hugs!

    1. Mary Beth says:

      Thanks so much, Cindy! I have a weakness for almost anything baked.

      Hugs,
      Mary Beth

  2. Diane | An Extraordinary Day says:

    They look extraordinary!!! Pinning!!! 🙂