These chocolate chip muffins are deliciously moist and fluffy, the perfect hand held school lunch box treat! I’ve been making this recipe for a few years now. I was looking for a muffin recipe that was slightly healthier than a piece of a cake – i.e a little less butter and sugar! Don’t get me wrong these muffins are not a health food but they are a yummy treat with not as much butter as say, your average snack cake recipe! Their secret is a blend of non-fat yogurt and buttermilk which I think gives them a great texture and amazing flavour.
I found the original recipe here: http://www.thecurvycarrot.com/2011/04/13/chocolate-chip-sour-cream-muffins/ but adapted it to use ingredients I had on hand and reduce the sugar.
My kids absolutely love these chocolate chip muffins – they feel they are getting a real treat akin to going to Starbucks. What I love about them, though, is the portion size is much smaller and I am in control of what I put in them – also much cheaper than coffee shop baking! So if you are looking for a mid morning coffee snack that is the perfect size and not too sweet, but still a treat, these muffins are for you! Hope your family enjoys them as much mine! Happy Baking!!
- 5 Tbsp. melted butter
- 1 egg
- ½ c non fat greek yogurt
- ½ c low fat buttermilk
- 1 tsp. vanilla
- 1½ cups flour
- ¾ tsp. baking powder
- ¾ tsp.baking soda
- scant ⅔ c sugar
- dash of salt
- ½ - ¾ c chocolate chips
- Pre-heat oven to 350 degrees.
- Line a 12 cup muffin tin with paper liners.
- Combine melted butter, yogurt, buttermilk, egg and vanilla in a medium sized bowl.
- In another bowl combine flour, sugar, baking powder, baking soda and salt.
- Stir wet ingredients into dry ingredients and gently blend until just combined. Batter should be stiff.
- Gently mix in the chocolate chips.
- Spoon batter into the prepared muffin tin.
- Bake for about 15 minutes or until golden and tester comes out clean.
