Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Grease or line one 12 mini muffin tin (or for regular muffins, a 6 muffin tin.)
- Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.½ cup + 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon sea salt
- In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, yogurt, melted butter and vanilla and whisk again.1 large eggs, ¼ cup white sugar, ¼ cup plain Greek yogurt, 2 tablespoons + 2 teaspoons unsalted butter, ½ teaspoon vanilla extract
- Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the chocolate chips into the batter and then divide it evenly into the muffin cups.½ cup semi-sweet mini chocolate chips
- Bake muffins for 12-14 minutes (19-21 minutes for regular-sized muffins), or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Serve, and enjoy!
Nutrition
Notes
To melt the butter or coconut oil: Place in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.
Storage: Store in an airtight container for up to 4 days in the fridge or up to 2 months in the freezer.
