Ingredients (Makes 12 muffins)
Dry Ingredients:
1 ¾ cups (220g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients:
⅔ cup (130g) granulated sugar
½ cup (120g) plain Greek yogurt (or regular plain yogurt)
½ cup (120ml) milk (whole or 2%)
⅓ cup (80ml) vegetable oil (or melted butter)
2 large eggs
2 tsp vanilla extract
Add-ins:
¾ cup (130g) chocolate chips (semi-sweet, dark, or milk)
Instructions
Preheat & Prep – Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients – In a large bowl, whisk sugar, yogurt, milk, oil, eggs, and vanilla until smooth.
Combine – Gradually fold the dry ingredients into the wet ingredients until just combined (do not overmix).
Add Chocolate Chips – Gently fold in the chocolate chips.
Fill Muffin Cups – Spoon the batter into the muffin cups, filling them about ¾ full.
Bake – Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool & Enjoy – Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Tips & Variations
Extra Moisture – Use full-fat yogurt for the best texture. Crunchy Top – Sprinkle a little sugar on top before baking. Add Nuts – Mix in ¼ cup of chopped walnuts or almonds. More Chocolate? – Add a drizzle of melted chocolate on top after baking!Enjoy your Yogurt Chocolate Chip Muffins! 
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