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Chocolate Chip Muffins

4.75 from 183 votes

These easy chocolate chip muffins are moist and high in protein thanks to the addition of Greek yogurt. The perfect to make ahead breakfast!

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 12 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

cooking spray
1 3/4 cups cake flour (see notes below for GF*)
1/2 tsp baking soda
3 tablespoons unsalted butter (room temperature)
2/3 cup sugar
3 large egg whites (or two large eggs)
1/2 tbsp vanilla extract
10 ounces 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.

Notes

*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!

Nutrition

Serving: 1muffin, Calories: 187kcal, Carbohydrates: 30g, Protein: 6g, Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 8mg, Sodium: 256mg, Fiber: 0.5g, Sugar: 17g

- WW Points: 9

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