Description
The secret to these whole wheat muffins being so moist and fluffy is the addition of plain Greek yogurt.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup nonfat plain Greek yogurt
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt
- egg
- and vanilla; beat until smooth.
- Mix flour
- cinnamon
- baking powder
- baking soda
- and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups
- filling each at least 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean
- about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12