The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate Chip Yogurt Muffins

mse1152's picture

Chocolate Chip Yogurt Muffins

Here's a tried and true recipe I've used for at least fifteen years. I got it from a magazine or newspaper, I think. You can add fruit, nuts, chocolate, or just bake them plain. Not overly sweet, and with some nutritious ingredients. They come together quickly. You can decide to make them and be taking them out of the oven no more than 30 minutes later. Yields about 2 dozen minis or 1 dozen large, though I rarely get more than 10 big ones.


Yogurt Muffins

Heat oven to 375F.

DRY: 1 cup whole wheat flour (you can use ww pastry flour, but I often use stoneground)

1/2 cup unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/4 cup brown sugar

1/4 tsp. cinnamon

OPTIONAL DRY: Add any of these you like to the dry ingredients.

1/2 cup chopped nuts

1/2 cup chocolate chips

3/4 cup blueberries (best added to dry ingredients if frozen, so they don't clump together)



WET: 1 beaten egg

8 oz. plain or vanilla yogurt (low fat or non-fat, or whole fat, for that matter)

1/4 cup melted butter or margarine

1 tsp. vanilla extract


1/2 to 1 cup mashed banana


Combine all dry ingredients (including options) in a large bowl, and wet ones in a smaller bowl. Add wet ingredients to the dry ones. Stir only till moistened.

Fill large or small muffin tins 3/4 full. Bake about 16-18 minutes for large muffins; 12-13 minutes for minis. If you use mashed banana, you may need to bake for another minute or three. You can also sprinkle the tops with cinnamon sugar before baking. They freeze very well.















Wait Kenny! I have to take the picture first!


Paddyscake's picture

when he sees it! LOL I like that fact that it is low in sugar and fat and high in fiber!

browndog's picture

I so miss the little hands and cute pajama days...*sigh* Mashed banana and chocolate chip is the route I'd take. At my house there's a binder over-stuffed with clipped recipes--it gets more use than any of my cookbooks. Those sure do look tempting, Sue.

mse1152's picture

Literally, this morning we were just noodling around before getting ready to go to a playground, and the idea hit me.  Kenny even 'helped' and it wasn't too much of a mess afterwards.  It's a good fallback thing to have when you want some homebaked goodies quickly.  Anything I can do to get a little fiber into him.  hee hee hee...


Jenm's picture

your recipe. I have used ww pastry flour for muffins without good results - usually flat and heavy. I just made these today and they are perfect! - just what I'm looking for! Great recipe and picture! Jen