{vanilla chocolate chunk whole grain muffins}

by Cait on January 21, 2013

If you follow me on Instagram then you saw that earlier this week I received an amazing package of goodies in the mail.

And if you know me at all, it took only about 15 minutes post-receiving that package for me to get in the kitchen and start baking!

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I’d been eyeing the chocolate chunk muffin recipe on the Chobani Kitchen page for a while and I knew immediately that this needed to be the first recipe I went with using my new stash.

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I honestly don’t think I could choose the best part of this recipe.  It’s simple, delicious and healthy, which in my book makes it pretty much perfect.

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They’re also melt-in-your-mouth moist thanks to the yogurt.

OH.  And they have chocolate…

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…so you know… more than worth the 30 total minutes that they take to make from start to finish.

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Vanilla Chocolate Chunk Whole Grain Muffins (from Chobani Kitchens)  

Makes 12 muffins

Note: I more or less followed the Chobani recipe exactly however there were a few tweaks (white whole wheat flour for all-purpose, light brown sugar for dark brown sugar) based on personal preference and simply what I had on hand. 

Ingredients: 

  • 1¼ cup Chobani Vanilla Chocolate Chunk Greek Yogurt
  • 2¼ cup white whole wheat flour (I use Trader Joe’s)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ⅔ cup packed light brown sugar
  • 6 tablespoon canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar for sprinkling

Directions:

  • Preheat oven to 375 F.
  • Prepare a 12-cup muffin tin with paper liners or spray with cooking spray.
  • Combine flour, baking powder, soda and salt together in a bowl and set aside.
  • In a separate bowl, combine yogurt, brown sugar, canola oil, eggs, vanilla extract until well mixed.
  • Add dry ingredients to the wet and stir gently until just combined (you don’t want to over-mix as that will make the muffins tough).
  • Using an ice cream scoop, scoop batter into prepared muffin tin and top each with a pinch of sugar.
  • Bake for 16 – 18 minutes or until a toothpick comes out clean (make sure to check on them periodically towards the end, all ovens are different and some may cook much faster than others!)

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