Yogurt Chocolate Chip Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 ¾ cups (220g) all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt

→ Wet Ingredients

05 - ⅔ cup (130g) granulated sugar
06 - ½ cup (120g) plain Greek yogurt or regular plain yogurt
07 - ½ cup (120ml) milk (whole or 2%)
08 - ⅓ cup (80ml) vegetable oil or melted butter
09 - 2 large eggs
10 - 2 tsp vanilla extract

→ Add-ins

11 - ¾ cup (130g) chocolate chips (semi-sweet, dark, or milk)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, whisk sugar, yogurt, milk, oil, eggs, and vanilla until smooth.
04 - Gradually fold the dry ingredients into the wet ingredients until just combined (do not overmix).
05 - Gently fold in the chocolate chips.
06 - Spoon the batter into the muffin cups, filling them about ¾ full.
07 - Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

# Notes:

01 - Use full-fat yogurt for the best texture.
02 - Sprinkle a little sugar on top before baking for a crunchy top.
03 - Mix in ¼ cup of chopped walnuts or almonds for added texture.
04 - Add a drizzle of melted chocolate on top after baking for more chocolate flavor.

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