Gluten-Free Greek Yogurt Chocolate Chip Muffins

Delightful and surprisingly easy gluten-free chocolate chip muffins made with Greek yogurt for extra moisture. Perfect for breakfast, snacks, or a guilt-free dessert.

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Prep Time 30

Cook Time 22

Total Time 52

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 ½ cups gluten-free all-purpose flour blend ensure it contains xanthan gum
⅔ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain Greek yogurt full-fat or 2% recommended
2 large eggs
⅓ cup melted unsalted butter or coconut oil
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips dairy-free if needed, plus more for topping

Equipment

Muffin tin
Wire rack
Mixing bowls
Spatula
Wooden spoon

Method

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or generously grease each cup with butter or cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt.
1 ½ cups gluten-free all-purpose flour blend, ⅔ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate medium bowl, whisk together the Greek yogurt, large eggs, melted unsalted butter (or coconut oil), and vanilla extract until smooth and well combined.
1 cup plain Greek yogurt, 2 large eggs, ⅓ cup melted unsalted butter or coconut oil, 1 teaspoon vanilla extract
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
Gently fold in ¾ cup of the semi-sweet chocolate chips into the batter. Reserve a few extra chocolate chips to sprinkle on top before baking.
¾ cup semi-sweet chocolate chips
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
Sprinkle the reserved chocolate chips over the top of each muffin. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Once baked, let the muffins cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 2-3 days. Refrigerate for up to a week. Freeze for up to 2-3 months. Reheat in microwave or toaster oven.