These muffins use Greek yogurt as a substitution for cream. They’re sweet, filling and you can ever eat them for breakfast! (Because who wouldn’t want to eat chocolate chips for breakfast!) I’m in a kick right now where I like to find healthier substitutions in recipes, and I am liking the effect yogurt has on the consistency of this muffin! Yummy!
- 2 cups flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1/4 cup plain Greek yogurt
- 1 cup milk
- 3/4 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees and line a mini muffin pan with mini liners (or regular sized muffin liners, I just love cute little mini foods!)
- Combine the flour, sugar, baking powder and salt in a medium bowl until they are well mixed.
- In a larger, separate bowl, whisk the egg, yogurt and milk until they are well combined.
- Using a mixer, gradually add in the flour combination into the egg mixture. Once mixed, fold in the chocolate chips.
- Fill the muffin liners about 3/4 of the way full with muffin mix. I also added a few extra chocolate chips on top because there is no such thing as too much chocolate.
- Bake the mini muffins for about 9 minutes. Regular sized muffins would probably bake for around 20 minutes. I used a toothpick to test.
- Cool and remove muffins from the pan.