We love chocolate chunk muffins on the weekend. Or on a Monday, whatever.
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.
Don’t believe that I can’t stop eating/cooking with/baking with yogurt? I even put it in my dinner last week.
I highly recommend it.
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.
- 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
- Preheat the oven to 425. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- 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!
- Sprinkle tops of muffins with coarse sugar and the remaining ¼ cup chocolate chips.
- 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.