Description
Delicious homemade chocolate chip muffins made with whole wheat flour, Greek yogurt, and sweetened with honey. These muffins are moist, tender, and loaded with semi-sweet chocolate chips and a hint of cinnamon, perfect for breakfast or a snack.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups whole wheat pastry flour or all-purpose flour (215 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup runny honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semi-sweet to dark chocolate chips
Topping (Optional)
- 1 tablespoon turbinado sugar (raw sugar), for sprinkling on top
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit. Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups with butter, coconut oil, or cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the melted coconut oil and honey together. Add the eggs and beat well until fully incorporated. Then stir in the Greek yogurt and vanilla extract. If the coconut oil solidifies upon contact with the cold ingredients, gently warm the mixture in the microwave in 30-second bursts until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently mix with a big spoon until just combined. There will still be some streaks of flour and lumps, which is perfect to keep the muffins tender.
- Fold in Chocolate Chips: In a small bowl, toss the chocolate chips with the cinnamon to prevent sinking. Gently fold the chocolate chips into the batter without overmixing to keep the muffins light.
- Fill Muffin Cups: Divide the batter evenly into the 12 muffin cups, filling them pretty full. Sprinkle the tops with turbinado sugar if using, for a lightly crunchy topping.
- Bake: Bake in the preheated oven for 18 minutes, or until golden on top and a toothpick inserted into the center comes out clean or with just melted chocolate but no batter.
- Cool: Remove the muffin tin from the oven and place it on a cooling rack. Allow the muffins to cool completely before removing from the cups.
- Storage: Store leftover muffins covered at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Notes
- The recipe is adapted from a healthy blueberry muffin base.
- Use whole milk Greek yogurt for a richer muffin; avoid plain regular yogurt as it may affect texture and rise.
- To make vegan: use non-dairy chocolate chips, replace yogurt with vegan yogurt or homemade vegan buttermilk (⅔ cup non-dairy milk with 2 teaspoons vinegar), and replace eggs with flax eggs.
- For dairy-free muffins: follow the vegan substitutions for yogurt and chocolate chips.
- For egg-free muffins: use flax eggs instead of regular eggs.
- To make gluten-free: use a gluten-free all-purpose flour blend instead of whole wheat flour.
- Try different add-ins like white chocolate chips or chocolate-coated candies for variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 13 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
