1. Can I make these muffins dairy-free?

Yes, you can! To make a dairy-free version, simply use a plant-based Greek-style yogurt (like a thick almond or coconut yogurt), a dairy-free butter substitute (like Earth Balance), and your favorite non-dairy milk. The recipe works beautifully with these swaps.

2. Why do you use Greek yogurt in muffins?

Greek yogurt is a fantastic secret ingredient in baking. Its acidity helps activate the baking soda for a great rise, while its thickness and fat content add incredible moisture and richness to the crumb, resulting in muffins that are tender and never dry.

3. I don't have Greek yogurt. What can I use instead?

For the best results in these chocolate chip muffins with Greek yogurt, the thick texture of Greek yogurt is highly recommended. In a pinch, you could use an equal amount of regular sour cream, which has a similar consistency and acidity. Regular, thinner yogurt is not a good substitute, as it will make the batter too wet.

Gluten-Free Greek Yogurt Chocolate Chip Muffins: Best Hack

Name: Gluten-Free Greek Yogurt Chocolate Chip Muffins: Best Hack
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: ⅓ cup white sugar; ½ cup dark brown sugar; 2 large eggs, room temperature; ½ cup unsalted butter, melted; ⅔ cup milk, room temperature; ¾ cup Greek yogurt, room temperature; 2 teaspoons vanilla extract; 2 ½ cups gluten-free all-purpose baking flour; 3 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon cinnamon; ½ teaspoon salt; 1 cup chocolate chips

Description

The ultimate Gluten-Free Greek Yogurt Chocolate Chip Muffins! This recipe uses Greek yogurt for an unbelievably moist and tender crumb, and a special baking technique to create perfect, bakery-style domed tops. An easy and crowd-pleasing breakfast or snack.

Ingredients

Scale

Wet Ingredients:

⅓ cup white sugar

½ cup dark brown sugar

2 large eggs, room temperature

½ cup unsalted butter, melted

⅔ cup milk, room temperature

¾ cup Greek yogurt, room temperature

2 teaspoons vanilla extract

Dry Ingredients:

2 ½ cups gluten-free all-purpose baking flour

3 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon salt

1 cup chocolate chips

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Instructions

1. Preheat the oven to 425°F. Line a muffin tin with 12 liners.

2. In a large bowl, whisk together all wet ingredients (sugars, eggs, melted butter, milk, Greek yogurt, vanilla) until smooth.

3. Add all dry ingredients (flour, baking powder, baking soda, cinnamon, salt) to the wet ingredients. Whisk until just combined. The batter will be thick.

4. Gently fold in the chocolate chips.

5. Scoop the batter into the lined muffin cups, filling them all the way to the top. Top with a few extra chocolate chips.

6. Bake at 425°F for 5 minutes. Then, keeping the oven door closed, reduce the temperature to 350°F and bake for an additional 16-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Room Temperature is Key: Using room temperature eggs, milk, and yogurt is crucial for a smooth batter and a better rise.

Two-Temp Baking: The initial high heat is the secret to getting a big, domed, bakery-style muffin top.

Dairy-Free Option: This recipe works great with dairy-free Greek yogurt, plant-based butter, and non-dairy milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 312
Sugar: 26g
Sodium: 260mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg