Description
Delicious and wholesome chocolate chip muffins made with whole wheat flour, sweetened naturally with honey, and enriched with Greek yogurt for a moist texture. Perfect for a nutritious breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour or all-purpose flour (215 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup runny honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Add-ins
- 1 cup chocolate chips (semi-sweet to dark)
- Optional: 1 tablespoon turbinado sugar (raw sugar), for sprinkling on top
Instructions
- Preheat oven and prep muffin cups: Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners or grease the cups with butter, coconut oil, or cooking spray.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a medium bowl, beat the melted coconut oil and honey together with a whisk. Add the eggs and beat well. Then add the Greek yogurt and vanilla extract, mixing thoroughly. If the coconut oil solidifies due to cold ingredients, gently warm the mixture in the microwave in 30-second intervals until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently with a large spoon until the mixture is mostly combined. It's okay if a few flour streaks and lumps remain; do not overmix.
- Prepare chocolate chips: In a small bowl, stir the chocolate chips with the ground cinnamon. This helps prevent the chips from sinking during baking.
- Fold in chips: Gently fold the chocolate chips and cinnamon into the batter, being careful not to overmix to avoid tough muffins.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling them quite full. Sprinkle the tops with turbinado sugar if desired.
- Bake: Bake for 18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean (chocolate streaks are fine).
- Cool and store: Transfer the muffin tin to a cooling rack and let cool. Store leftover muffins covered at room temperature for up to 3 days, refrigerated for up to 5 days, or freeze for up to 3 months.
Notes
- Use Greek yogurt with any fat percentage; higher fat yogurt yields richer muffins.
- For vegan muffins, replace yogurt with ⅔ cup non-dairy milk plus 2 tsp vinegar (rested 5 minutes) or 1 cup vegan yogurt, chocolate chips with dairy-free type, and eggs with flax eggs.
- Make dairy free by using dairy-free chocolate chips and vegan yogurt or buttermilk substitute.
- To make egg free, substitute eggs with flax eggs.
- For gluten free muffins, use an all-purpose gluten-free flour blend instead of whole wheat flour.
- Try other chips like white chocolate, buttermilk chips, or colorful coated chocolate candies for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
