Recipe by Dannon® All Natural
"Yogurt makes these chocolate chip muffins moist and fluffy."
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Dannon® All Natural plain yogurt, strained overnight in cheesecloth
egg, room temperature
semi-sweet chocolate chips
I used nonfat greek yogurt and I upped the vanilla to a full teaspoon. The chocolate chips I used were mini. I did not try these myself but the family thought they were quite good, though my oldest boy thought that the muffins needed more chocolate chips. I'll up it to a half cup next time. Very pretty muffin--bakery quality.
3.5 stars. I used low-fat vanilla yogurt, added a little milk, and upped the choco chips to 1/2 cup. The batter was extremely hard to work with, and the muffins have a salty taste. However, they baked up light & fluffy, the texture is moist, not chewy and they are easy on the eye.
Wonderful muffin - moist, fluffy and delicious! Not overly sweet so they're perfect for breakfast! I used a 6 oz. container of plain yogurt (didn't bother with the straining in cheesecloth), upped the vanilla to a heaping tsp. and added 1/2 cup of buttermilk along with 1/2 tsp. of baking soda. I also used a full cup of Hershey's chocolate chips - you can never have too many chocolate chips, right? I baked these in a Texas sized muffin tin lined with paper liners and got a half dozen huge muffins. I topped them with turbinado sugar before popping them in the oven and baked them at 400 for 20 minutes. They smelled great and tasted even better!
I liked the muffins but I had to make some chnges:
1- all I had was low fat Vanilla yogurt , I used one cup and I did't strain it coz the flavored yogurt has gelatin in it.
2- I used 3/4 cup of brown sugar .
3- I used 1 cup of semi sweet chocolate chip .
4- set the oven on 375 degrees coz I use non stick pans.
they came out very moist .
well these tasted really good and they were fluffy and moist but the problem is that they did not rise up like in the picture and i dont know why as this is my first time to make cupcakes but i loved them
I didn't have time to drain the yogurt w/ cheesecloth. I just dumped the excess water and went to work. They turned out great. I put some extra choc. chips on the top...didn't want them too healthy :)
Delicious! Because my (non-fat) yogurt was so well drained (cream cheese consistency), I found the batter to be too thick. So I added 1 cup of low-fat buttermilk with 1/2 tsp. of baking soda. I baked the muffins in extra large muffin tins at 350 for 30 minutes. They were very tender.
Good!! I did change somethings...I had no yogurt so I add 1/2 sour cream. And like the others I also add 2 Tblsp of milk and 1/2tsp of baking soda. Also topped with more chocolate chips too. Turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Dannon Chocolate Chip Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
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