The yummiest easiest chocolate chip muffins made with non-dairy yogurt so they are SO moist and tender (and vegan!). Prep ahead snack or freshly baked treat! [wprm-recipe-jump]
If I was forced to choose just one muffin to be the only muffin I could eat for the rest of my life, this would be the one. Why? Because they are a) the fluffiest and easiest and yummiest muffin you’ve ever laid eyes upon and b) versatile AF (AF = as fruitloops, obvi). Those mini chips are just a melty placeholder for a zillion possible things you could mix into these muffins. Because once you have a perfect batter like this, the world is your muffin oyster.
I try not to throw around words like favorite or best or mind-blowing too much, but if I did I would be using them all right now.
How does this sound:
- 7 ingredients.
- One bowl.
- 30 minutes.
- Tested almond and oat flour options.
- All the chocolate chips.
- Flawless texture.
- Moist without oil or nut butter.
- As foolproof as baking can be.
They are the BEST muffins I’ve ever made. And they are my current FAVORITE snack. And they are going to BLOW YOUR MIND. Superlative police come at me!
There is only one wet ingredient in this whole recipe. It’s the secret sauce that makes these muffins so magical. It’s something I haven’t baked with in so long I forgot how wonderful it is for both moisture and texture. The multi-talented stuff gifting all of us with the sweetest most fluffily fabulous muffins is…yogurt!
VEGAN YOGURT MUFFINS. That’s what’s up.
It’s really not fair. If you search “greek yogurt muffins” the internet has pages upon pages for you to choose from. But search “vegan yogurt muffins” and by the bottom of page one it’s already like: Oh you meant vegan blueberry muffins didn’t you? No google – I want yogurt in my vegan muffins, kay? (Although actually I’d be okay with yogurt AND blueberries. Just sayin.)
I don’t know if you noticed, but the non-dairy selection on the yogurt shelf is expanding like crazy. Almond milk yogurt options that just keep getting better, coconut yogurt in any creamy flavor you like, flax milk yogurt is apparently a thing, and they are even inventing new words like cashewgurt. It’s wild out there.
it was on sale I wanted to try something new, I made these muffins with the Forager Project cashew milk yogurt. And lemme tell you, this stuff is good. Tangy but not too tangy, and just the silkiest don’t-even-have-to-stir-it texture. I am quickly becoming a big fan of this brand. I may or may not have recently ordered six (yes, you read that right) bags of their greens chips. This post is not sponsored or anything, I’m just telling you as an FYI.
Enough about chips that count as salad though.
I did also test these muffins with coconut yogurt, and it worked too. If your yogurt is quite thick, consider adding a couple of tablespoons of nondairy milk to thin it out (see video below for proper consistency) and whisk away those lumps. Or if you aren’t vegan, you can use dairy yogurt even. Plain/unsweetened yogurt of course, don’t get crazy on me with peach flavored or anything.
This may sound weird, but the yogurt also makes this batter taste cream cheese frosting-ish. Like different texture, but the flavor and aroma are spot on – sweet, tangy, undertone of vanilla. Licking the spatula all I could think was: Someone get me a carrot cake! You’ll see what I mean. So when I say one batch yields ten muffins, what I mean is one batch yields eight muffins. Maybe six if you are an over-filler like me.
The rest of this recipe is so so simple – coconut sugar, vanilla, a pinch of salt, and then your choice of flour(s). The almond flour version is my favorite with the most perfect muffin crumb I’ve ever witnessed. Birthday cakes everywhere are jealous. The oat flour option is great too, although a little drier since this recipe is relatively low fat.
Are you seeing this perfect intermingling of chocolate and fluff and more chocolate and more fluff…
I’ve already made three batches, so you have some catching up to do. GET ON IT.
WATCH HOW TOPrint
The yummiest easiest chocolate chip muffins made with non-dairy yogurt so they are SO moist and tender (and vegan!) Prep ahead snack or freshly baked treat!
- 1 cup (240g) non-dairy yogurt (*)
- 1/3 cup (55g) coconut sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups (220g) almond flour (**(see notes for oat flour option))
- 1/2 cup (60g) tapioca starch (***)
- 1/3 cup (55g) chocolate chips
- Preheat the oven to 350F.
- In a large mixing bowl, combine the yogurt and coconut sugar. Stir/whisk until combined and no lumps remain.
- Add the baking powder, vanilla, salt, and flour. Stir to form a thick batter.
- Fold in the chocolate chips.
- Divide the batter into a muffin pan filling each muffin until it is level with the top of the pan. You will get 6-8 muffins depending on your pan. Gently smooth the tops.
- Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
- Remove from the oven and cool for at least 15 minutes before removing from the pan.
- Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.
*I used cashew yogurt, but any kind of yogurt will work. If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency).
**For the oat option, use 1 1/2 cups oat flour and omit the tapioca starch.
***You can sub arrowroot or cornstarch.
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