Preheat the oven to 350 degrees F (for mini muffins) or 425 degrees F (for standard size muffins), and mist a mini-muffin pan with non-stick spray (or line a muffin pan with papers).
Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Place the melted butter, Greek yogurt, milk, eggs, and vanilla in a large liquid measuring cup, and whisk to combine.
Pour the liquid ingredients into the dry, and fold together until just barely combined (there should still be a few streaks of flour).
Fold in the chocolate chips, and divide the batter equally between all wells of the muffin pan(s).
Bake standard size muffins for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake an additional 10 to 14 minutes. Bake mini muffins for 10 to 12 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
*Sour cream or buttermilk can be substituted. If you don’t have buttermilk, you can make it by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Chocolate Chip Muffins
Amount Per Serving
Calories 81Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 2g10%
Total Carbohydrates 10g3%
* Percent Daily Values are based on a 2000 calorie diet.