These Chocolate Chip Yogurt Muffins are the embodiment of home-baked comfort: tender crumb, a hint of tang from yogurt, and pockets of melting chocolate in every bite. Unlike dense or overly sweet muffins, these maintain a light texture thanks to the neutral oil and dairy trio of yogurt, milk, and egg, which also extend freshness. With a simple whisk-and-fold method—no electric mixer required—they’re perfect for novice bakers, busy parents, or anyone craving a quick breakfast, afternoon pick-me-up, or an easy dessert. Customizable with your favorite mix-ins and adaptable to dietary needs, they’ll soon become your go-to muffin recipe.
Cooking Time
Preparation: 10 minutes
Baking: 20–22 minutes
Cooling: 5 minutes
Total Time: Approximately 37 minutes
Ingredients
150 g (1¼ cups) all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
75 g (⅓ cup + 1 Tbsp) granulated sugar
1 large egg, room temperature
60 ml (¼ cup) vegetable or canola oil
60 ml (¼ cup) plain yogurt (full-fat or low-fat)
60 ml (¼ cup) milk (dairy or plant-based)
1 tsp vanilla extract
90 g (½ cup) chocolate chips, plus extra for topping
Step-by-Step Cooking Directions
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I’d totally eat this all the time if I could.
