Chocolate Chunk Muffins
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’ve used in muffins and cakes and breads.
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.
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How much on the dark brown sugar? Can’t wait to try these. Thank you!!!
Hi Connie! Thanks for catching that; I’ve updated the recipe now. It takes 2/3 cups brown sugar. I hope you like them!
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.
Your baking tip was the best ever, Sally! I am so glad that you shared it – my muffins have never looked better!
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’mores
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!
I have still never had a muffin with chocolate chips. These look so flavorful so I definitely need to try them!
Wow these photos are amazing. You can’t beat a good ol chocolate chip muffin.
These muffins look great, love the slightly melted chocolate in the middle!
Pamela @ Brooklyn Farm Girl recently posted..Harvesting Onions and Radishes
What a yummy snack!! I pinned these!! 🙂
Jess recently posted..Wednesday Wordless
how do you modify a recipe to use yogurt?
Hi Linda! Here a link to the chart I like to use: https://chobani.com/kitchen/just-add-good/
Hope that helps!
Mmm, who doesn’t love a good chocolate chip muffin?! These look delicious, and I definitely need to make these soon. Pinned!
Rachel @ Bakerita recently posted..Gluten-Free Chocolate Brownie Cookies
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
Beb, you may replace it with plain yogurt or sour cream. Thanks so much for stopping by!
Chobani Vanilla Chocolate Chunk Greek Yogurt wht is the subsitute
for it
Any yogurt will work. 🙂
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!!!!!
I can’t have the canola oil what could i use to replace it with