Description
Delightfully fluffy muffins filled with gooey mini chocolate chips, perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons Greek yogurt
- 6 tablespoons buttermilk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine the melted butter and sugar in a large bowl, stirring until smooth and well blended.
- Add the eggs, vanilla extract, Greek yogurt, and buttermilk to the mixture, blending until combined.
- Whisk together the baking powder, salt, and flour in another bowl.
- Gradually add the dry ingredients to the wet ingredients, gently folding until just combined.
- Fold in the mini chocolate chips, ensuring they’re evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container for up to 3 days or refrigerate for up to a week. Muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg