Description
These Double Chocolate Greek Yogurt Muffins are moist, rich, and made with wholesome ingredients. Packed with protein and intense chocolate flavor for a guilt-free treat.
Ingredients
- 1 3/4 cups white whole wheat flour (or half all-purpose, half whole wheat)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips (plus 2 tablespoons for topping)
- 1 cup plain Greek yogurt (whole milk or 2% fat preferred)
- 1/2 cup maple syrup or honey
- 1/3 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup milk (any kind), room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or spray liberally with non-stick spray.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- In a medium bowl, whisk the Greek yogurt, maple syrup, brown sugar, eggs, melted butter, milk, and vanilla extract until smooth and glossy.
- Pour the wet ingredients into the dry mixture and gently fold with a silicone spatula until just combined and no flour streaks are visible; do not overmix.
- Fold in the 1 cup of chocolate chips until evenly distributed throughout the thick batter.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top for a tall muffin.
- Sprinkle the remaining 2 tablespoons of chocolate chips over the tops of the batter.
- Bake for 15–18 minutes, or until the tops are set and a toothpick inserted into the center comes out with just a few moist crumbs (avoid hitting a chocolate chip).
- Allow the muffins to cool in the pan for 5 minutes to firm up.
- Transfer them to a wire rack to cool completely before serving.
Notes
- Substitute the butter with melted coconut oil or avocado oil for a heart-healthy fat option.
- Use dark chocolate chunks instead of semi-sweet chips for a richer, less sweet flavor profile.
- Add 1 teaspoon of instant espresso powder to the dry ingredients to intensify the chocolate flavor.
- Replace the milk with brewed coffee for a mocha twist that deepens the cocoa taste.
- Swap the white whole wheat flour for a gluten-free 1:1 baking blend to make these wheat-free.
- Use room temperature yogurt, milk, and eggs to ensure the batter emulsifies properly, resulting in a lighter crumb.
- Sift the cocoa powder if it is lumpy to avoid biting into pockets of dry, bitter powder.
- Do not overbake these muffins; because they are dark in color, rely on the toothpick test rather than visual browning cues.
- Greek yogurt provides acidity that reacts with the baking soda, so get the muffins into the oven quickly after mixing for the best rise.
- Store in an airtight container at room temperature for up to 3 days, with a paper towel to absorb excess moisture.
- Freeze individually wrapped muffins for up to 3 months in a freezer-safe bag.
- Reheat in the microwave for 15–20 seconds to melt the chocolate chips again for a “fresh-baked” experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American