Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 cup (245g) Plain Greek yogurt
  • 0.5 cup (100g) Granulated sugar
  • 0.25 cup (50g) Light brown sugar, packed
  • 2 Large eggs, room temperature
  • 0.33 cup (75ml) Neutral oil
  • 1.5 tsp Pure vanilla extract
  • 1.25 cups (210g) Semi-sweet chocolate chips
  • 1 tbsp All-purpose flour (for coating chips)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners. In a small bowl, toss the chocolate chips with one tablespoon of flour until evenly coated to prevent sinking.
  2. In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, brown sugar, eggs, neutral oil, and vanilla extract. Whisk vigorously for approximately 2 minutes until the mixture is completely smooth and emulsified.
  3. Sift the flour, baking powder, baking soda, and sea salt directly into the wet mixture. Use a silicone spatula to gently fold the ingredients together until just a few streaks of flour remain. Avoid overmixing.
  4. Fold in the floured chocolate chips with two or three gentle strokes. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  5. Bake at 400°F (200°C) for the first few minutes to create a high dome. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 18-20 minutes until a toothpick inserted comes out with just a few moist crumbs.