Adapted from Crunchy Creamy Sweet
Makes 12 regular sized muffins
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, room temperature
3/4 cup granulated white sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup skim milk
3/4 cup greek yogurt (I used Fage 0%)
1 cup semi-sweet chocolate chips (I used Ghiradelli)
Preheat oven to 400 degrees and line a muffin tin with paper liners.
In a small mixing bowl, whisk flour, baking powder, soda and salt. In a large mixing bowl, cream together butter and sugar until fluffy. I did this with a wooden spoon, but you can use stand or hand mixer. Next, add egg, milk and vanilla extract mixing well to combine.
Add half of the flour mixture and half of the greek yogurt to the butter/sugar mixture. Mix well and add the remaining half of the flour mixture and greek yogurt. Add in 3/4 cup of the chocolate chips mixing carefully with a wooden spoon.
Use an ice cream scoop to put the batter into the muffin lined tin. Use the remaining 1/4 cup of chocolate chips to place a few on top of each muffin.
Bake for 5 minutes in a 400 degree oven. Reduce the temperature to 375 degrees and bake for 15 minutes more or until browned on top and toothpick inserted in the muffin comes out clean.
Transfer muffins to a wire rack to cool completely. You can wrap baked muffins tightly in plastic wrap and freeze for up to 1 month. Simply defrost on the counter and warm them up in a toaster oven or microwave.
