Lately I have been exploring different ingredients in my baking. I started to use Truvia Baking Blend in place of sugar and Splenda. I really, really love this switch to Truvia. I then started to look into different swaps with ingredients. I have been swapping apple sauce in place of oil in quite a few of my recipes. Now, I am starting to swap out butter and oil for Greek yogurt. I have to say, so far I am impressed. I made this successful swap in my Yogurt Chocolate Chip Cookies, and those were delicious. So I wanted to give you another yummy recipe featuring Greek yogurt.
I don’t think I need to emphasize my love for breakfast pastries anymore. Even if you are new to this blog you have probably picked up on that by now. So, I wanted to make another muffin for quick breakfasts. My favorite muffin may just be the chocolate chip kind. I love chocolate and muffins, so to me it is a great combination. So, I swapped out the oil and butter in the muffin recipe for Greek yogurt. I can’t express how delicious these are. Not only are they soft and moist, the Greek yogurt adds such a delicious flavor to the muffin. It goes perfectly with the sweet chocolate. I devoured these bad boys. No sharing whatsoever. I can’t recommend these enough! This may be my favorite muffin I’ve made yet. Also, you can totally eat these for dessert since they are slightly sweet. It’s a double win breakfast/dessert muffin!
This batter comes together easily, and you don’t need anything special to make it. In a medium bowl combine flour, Truvia, baking powder, and salt until well mixed. In a separate, larger bowl, whisk liquid egg whites, yogurt, and milk until well combined. Use a large spoon or spatula to stir flour mixture into egg mixture until only a few streaks of flour remain. Fold in chocolate chips.
Then fill muffin liners 3/4 way full with batter. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. You can also make these muffins in a jumbo muffin pan if you have one. You will just need to increase the baking time to around 20 minutes. Let muffins cool in the pan for a few minutes before carefully removing and placing on a wire rack to cool completely.
These chocolate chip muffins are delicious. I love that these are oil and butter free. The Greek yogurt gives these so much moisture and a nice tang to balance out the chocolate chips. These are perfect for breakfast or dessert. I gobbled these up quickly, perhaps too quickly. By the time Samuel asked if there were any left, I had to admit I ate them all. So if you are anything like me, I recommend making a full batch or a double batch. If you like chocolate chip muffins, these are perfect!
Chocolate Chip Yogurt Muffins
Total calories: 1,520
Servings: 12 muffins
- 2 cups all-purpose flour
- ¼ cup Truvia Baking Blend
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp liquid egg whites
- ¼ cup plain Greek yogurt
- 1 cup milk (any kind)
- ¾ cup chocolate chips (milk or semi-sweet will work)
- Preheat oven to 350°F. Line either muffin pan with 12 liners. Spray with nonstick cooking spray.
- In a medium bowl combine flour, Truvia, baking powder, and salt until well mixed.
- In a separate, larger bowl, whisk liquid egg whites, yogurt, and milk until well combined. Use a large spoon or spatula to stir flour mixture into egg mixture until only a few streaks of flour remain. Fold in chocolate chips.
- Fill muffin liners 3/4 way full with batter. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes before carefully removing and placing on a wire rack to cool completely.
½ cup granulated sugar for ¼ cup Truvia Baking Blend
1 egg for 3 tbsp liquid egg whites