High Protein Greek Yogurt Chocolate Chip Muffins
Soft, bakery style high protein Greek yogurt chocolate chip muffins with 8 grams of protein per muffin from real whole ingredients, no protein powder. Ready in under 35 minutes and perfect for make-ahead breakfasts all week.
Servings: 12 muffins
Calories: 245kcal
Equipment
- Large mixing bowl
- medium mixing bowl
- Whisk
- Rubber spatula
- Standard 12 cup muffin tin
- Tulip liners or standard paper liners
- kitchen scale
- Ice cream scoop or large spoon
Ingredients
DRY INGREDIENTS
- 300 g all purpose flour 2 1/2 cups
- 10 g baking powder 2 1/2 teaspoons
- 3 g baking soda 1/2 teaspoon
- 4 g fine sea salt 3/4 teaspoon
WET INGREDIENTS
- 56 g unsalted butter melted and cooled to slightly warm (4 tablespoons)
- 130 g granulated sugar 2/3 cup
- 50 g light brown sugar packed (1/4 cup packed)
- 375 g nonfat plain Greek yogurt room temperature (1 1/2 cups)
- 60 g whole milk room temperature (1/4 cup)
- 2 large eggs room temperature
- 10 g pure vanilla extract 2 teaspoons
MIX-IN
- 150 g semi sweet chocolate chips plus a small handful reserved for topping (scant 1 cup)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a standard 12 cup muffin tin with tulip liners or paper liners and lightly spray with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a medium bowl, whisk the melted butter with the granulated sugar and brown sugar for about 2 minutes until well combined and slightly glossy.
- Microwave the Greek yogurt for 30 seconds and stir well. It should feel slightly warm, not hot. Add the warmed yogurt and the milk to the butter and sugar mixture. Whisk until fully combined with no streaks.
- Add the eggs one at a time, whisking well after each addition.
- Add the vanilla extract and whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Stop as soon as no dry flour streaks remain. Do not overmix.
- Fold in the chocolate chips, reserving a small handful for topping.
- Let the batter rest for 5 minutes. This allows the leavening to activate and helps the muffins dome evenly.
- Scoop the batter into the prepared liners, filling each nearly to the top. Press a few reserved chocolate chips onto the top of each muffin.
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes, until the tops are set and golden. Do not rely on the toothpick alone. Press the top of a muffin gently with your finger. It should spring back completely with zero give. If it leaves any indent, bake for another 1 to 2 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Room temperature ingredients matter. Cold yogurt can cause the melted butter to seize and leave you with a broken batter. Microwave the yogurt for 30 seconds and stir before adding. Pull the eggs and milk from the refrigerator at least 30 minutes before baking.
Do not overmix. Once the wet and dry ingredients meet, fold only until the flour disappears. A few small lumps are fine. Overmixing develops gluten and results in a tough, rubbery muffin.
The 5 minute batter rest is important. It gives the leavening time to activate and helps produce an even dome during baking. Do not skip it.
Use the finger press test for doneness. High moisture batters can look and feel done before the internal structure has fully set. Press the top gently. It must spring back completely with no give at all. If it leaves any indent, give it another minute or two.
Fill the liners nearly full. This is what produces the tall bakery dome. Filling too low results in a flat muffin that does not clear the liner.
Storage: Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Microwave for 15 to 20 seconds to restore soft texture. Freeze individually wrapped for up to 3 months. Microwave from frozen for 30 to 45 seconds.
Make ahead: These are ideal for meal prep. Bake a full batch on Sunday for grab-and-go breakfasts all week. They hold up beautifully in the refrigerator and reheat in seconds.
Mini muffins: Fill a mini muffin tin about 3/4 full and bake at 375 degrees for 12 to 14 minutes. Use the finger press test to confirm doneness.
Substitutions: Full fat Greek yogurt can be substituted for nonfat. The muffins will be slightly richer and the protein per muffin will be slightly lower. Plain unsweetened yogurt only. Vanilla yogurt adds extra sugar and affects texture. Chocolate chips can be swapped for blueberries, diced strawberries, or chopped dark chocolate. Keep the add-in quantity at approximately 150 grams total.
