Ingredients:

  • 250g all-purpose flour
  • 100g coconut sugar or light brown sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 180g plain full-fat Greek yogurt
  • 115g unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 60ml whole milk
  • 175g bittersweet chocolate chips (60% cacao)

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners. In a small bowl, whisk together the melted butter, Greek yogurt, eggs, whole milk, and vanilla extract until smooth and pale yellow.
  2. In a separate large mixing bowl, sift together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Whisk vigorously to ensure even distribution of the leavening agents.
  3. Gently pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture together until just combined, stopping when a few streaks of flour remain. Toss the chocolate chips with a pinch of flour and fold them into the batter with the final few strokes.
  4. Fill the muffin liners to the very top with the thick batter and sprinkle extra chocolate chips on top. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 13–15 minutes until a toothpick comes out clean.
  5. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to prevent soggy bottoms.