Easy Bakery Style Yogurt Dark Chocolate Chip Muffins recipe. Perfect nut free snack to bring to your school or work, it makes a quick breakfast idea.
First week of school is done, and I am feeling good!
Good, but SO tired. Is it just me, or is the first week back to work always the hardest?
Time for some celebratory baking for the weekend. These Yogurt Dark Chocolate Chip Muffins are the perfect end to a long week.
At my old school, we were told that we could not bring any nuts or peanuts to school whatsoever. Meanwhile, at the school I am currently at, they said to limit eating it because of all of the students with allergies.
I’m not really sure what that means, so I am still going to try to make snacks that don’t have any nuts whatsoever.
That is where these Yogurt Dark Chocolate Chip Muffins come in handy!
This summer I have been making my raspberry muffins and my blueberry muffins on repeat. But now that berry season is winding down, I need to find a new muffin staple.
The great thing about these Yogurt Dark Chocolate Chip Muffins is that they can be made all year round.
Thank goodness there isn’t a “chocolate season”. I don’t think I could survive!
One of my favourite ingredients in my arsenal is the sparkling sugar. Sprinkling some of that on top of any muffin elevates it from GOOD to GREAT.
I think I bought my first container of sparkling sugar as an impulse buy near the cash register on my way to pay. And now I keep coming back for more!
Let’s hope I don’t eat all of the muffins by Monday. I will need something to help me make it through the second week!
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Yogurt Dark Chocolate Chip Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup granulated sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup plain yogurt
- 5 Tbsp salted butter, melted
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
- sparkling sugar
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, combine the all purpose and whole wheat flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, beat together the egg, yogurt, butter and vanilla. Slowly stir in the dry ingredients until fully incorporated. Fold in the chocolate chips.
- Divide the batter evenly using a cookie scoop into a paper-lined muffin pan and sprinkle with sparkling sugar. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
I LOVE baking with yogurt. These look fantastic, Cathleen!! I’ll take a dozen!
Me too 🙂 THanks Katherine!