Chocolate Chunk Muffins

We love chocolate chunk muffins on the weekend. Or on a Monday, whatever.

These chocolate chunk muffins use Chobani Vanilla Chocolate Chunk greek yogurt - perfect for a quick and easy breakfast on the go! #recipes #muffins #chocolate

The cool thing about these is that I made them with Chobani Vanilla Chocolate Chunk greek yogurt. Um? Heaven.

I went for a loooooooog time before I made the switch to greek yogurt. I’m not sure why. I guess I was comfy in my yogurt eating ways, and I’m basically a creature of habit. Now? I can’t stop with Chobani. And folks, they’re not paying me to say this.

Seriously, I get my container out of the refrigerator and Doodle swipes it right out of my hands, spoon and all.  Wrestling with your 5-year old over a carton of yogurt seems a little embarrassing.  But we do love it around here.

These chocolate chunk muffins use Chobani Vanilla Chocolate Chunk greek yogurt - perfect for a quick and easy breakfast on the go! #recipes #muffins #chocolate

Don’t believe that I can’t stop eating/cooking with/baking with yogurt? I even put it in my dinner last week.

I’ve used in muffins and cakes and breads.

 I highly recommend it.

These chocolate chunk muffins use Chobani Vanilla Chocolate Chunk greek yogurt - perfect for a quick and easy breakfast on the go! #recipes #muffins #chocolate

Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.

I used the same tip in my bakery-style banana muffins with awesome results.

Chocolate Chunk Muffins
 
Ingredients
  • 1¼ c Chobani Vanilla Chocolate Chunk Greek Yogurt
  • 2¼ c all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ⅔ cup packed dark brown sugar
  • 6 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoons vanilla extract
  • ½ cup chocolate chips, optional
  • 2 tablespoons turbinado sugar, for sprinkling
Method
  1. Preheat the oven to 425. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together brown sugar, Chobani, oil, eggs and vanilla. Add dry mixture to Chobani mixture and stir until nearly combined. If desired, gently fold in ¼ cup of the chocolate chips. Evenly divide batter among muffins cup--fill them all the way to the top!
  4. Sprinkle tops of muffins with coarse sugar and the remaining ¼ cup chocolate chips.
  5. Bake for 5 minutes at 425, and then reduce your oven temperature to 375. Bake for an additional 10 to 12 minutes, or until the center of the muffins resist light pressure.
Notes
recipe adapted from Chobani

19 Comments

  1. Connie

    How much on the dark brown sugar? Can’t wait to try these. Thank you!!!

    Reply
    • Ashley

      Hi Connie! Thanks for catching that; I’ve updated the recipe now. It takes 2/3 cups brown sugar. I hope you like them!

      Reply
  2. sally @ sallys baking addiction

    Yep, it’s a trick that will never get old. Works wonders, right? These look amazing Ashley. So perfectly domed and gorgeous on top (and inside! yum!) That’s one of the best chobani flavors!
    sally @ sallys baking addiction recently posted..Skinny Funfetti Milkshake.My Profile

    Reply
    • Ashley

      Your baking tip was the best ever, Sally! I am so glad that you shared it – my muffins have never looked better!

      Reply
  3. Dorothy @ Crazy for Crust

    I still haven’t found the right greek yogurt I can eat straight, but then again, I can’t stand regular yogurt either. But I am LOVING baking with greek yogurt! It’s my favorite sub for butter!
    Dorothy @ Crazy for Crust recently posted..Brownie Cookie S’moresMy Profile

    Reply
    • Ashley

      I started baking with it before I started eating it on its own…it was sort of a slow conversion for me. 🙂 But I do also love regular yogurt, too. Now I’m using it in everything, lol!

      Reply
  4. Jocelyn (Grandbaby Cakes)

    I have still never had a muffin with chocolate chips. These look so flavorful so I definitely need to try them!

    Reply
  5. Linda Cottrell

    how do you modify a recipe to use yogurt?

    Reply
  6. Beb

    hi dear.
    thanks for sharing this recipe. looks yummy and I wanna give it a try.. we dont have this Chobani Vanilla Chocolate Chunk Greek Yogurt available here in Phils.. is there anything that can replace to this ?

    thanks for your favorable reply. More power and God bless you more.

    Kind Regards,
    Beb

    Reply
    • Ashley

      Beb, you may replace it with plain yogurt or sour cream. Thanks so much for stopping by!

      Reply
  7. ayesha

    Chobani Vanilla Chocolate Chunk Greek Yogurt wht is the subsitute
    for it

    Reply
    • Ashley

      Any yogurt will work. 🙂

      Reply
  8. Katie

    I make chocolate chip muffins I use semi sweet chocolate chips and white chocolate chips so good and for the top I mix sugar and brown sugar and spoon over the tops oh so good!!!!!

    Reply
  9. bonnie

    I can’t have the canola oil what could i use to replace it with

    Reply

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