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
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/chocolate-chunk-muffins/