Yogurt Chocolate Chip Muffins
My ricotta cheese chocolate chip muffins have been so popular, they inspired me to try a Greek yogurt version. These yogurt chocolate chip muffins were such a hit with my daughter Madison! She said they are the BEST muffins she ever tasted! That’s huge considering she’s pretty picky, and perfect as I found a new make-ahead breakfast recipe to add to my rotation.
I put the leftovers in the refrigerator after the second day, then popped them in the microwave a few seconds to get the chill out. She’s been eating them all week with no complaints.
Yogurt Muffin Notes:
I felt these tasted just right, not too sweet. If you want to make this a little lighter, you cut the sugar to 1/2 cup and the butter to 2 tbsp so they will be 6 points each. To lower the carbs, swap the sugar for Sugar alcohols such as xylitol or erythritol, or Splenda the muffins will be 5 SP each. Swap the chocolate chips for blueberries for variations. Refrigerate up to 3 to 4 days. To freeze muffins, place cooled muffins in a ziplock bag for up to 1 month. Soften in 30-second increments using the defrost setting or let them thaw a few hours on the counter. To make them gluten-free, I used Cup4Cup (affil link) and had great results.
More Breakfast Recipes You May Like:
Best Whole Wheat Pancake Recipe Banana Nut Pancakes Bananas Foster Overnight French Toast Baked Oatmeal with Blueberries and Bananas Blueberry Oatmeal Muffins
