Chocolate Chip Greek Yogurt Muffins

Name: Chocolate Chip Greek Yogurt Muffins
Total time: 35 min
Ingredients: 210 g Flour; 1 tsp Baking powder; ½ tsp Baking soda; ½ tsp Salt; 225 g Greek yoghurt; 104 g Maple syrup; 67 g Extra virgin olive oil; 2 Egg; 2 tsp Vanilla; 90 g Chocolate chip; 1–2 tbsp Sugar, for sprinkling on top

By Ambitious Kitchen · 35 min

Ingredients

Flour210 g
Baking powder1 tsp
Baking soda½ tsp
Salt½ tsp
Greek yoghurt225 g
Maple syrup104 g
Extra virgin olive oil67 g
Egg2
Vanilla2 tsp
Chocolate chip90 g
Sugar · for sprinkling on top1–2 tbsp

Instructions

Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with 10 liners and spray them with nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In another large bowl, whisk the yogurt, maple syrup, olive oil, eggs and vanilla until smooth. Stir in the dry ingredients with a wooden spoon until just combined.
Fold in the chocolate chips until evenly distributed.
Divide the batter among the liners, filling them right to the top. If you like, scatter a few extra chocolate chips and about ½ teaspoon of sugar over each muffin.
Bake at 425°F (220°C) for 7 minutes, then lower the oven to 350°F (175°C) without opening the door, and bake 8–13 more minutes until a toothpick inserted comes out clean or with just a few crumbs. Makes 10 large muffins.

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