Dannon Chocolate Chip Muffins Recipe - Allrecipes.com
Dannon Chocolate Chip Muffins Recipe

Dannon Chocolate Chip Muffins

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"Yogurt makes these chocolate chip muffins moist and fluffy."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings


  1. Strain yogurt overnight in cheesecloth.
  2. Preheat oven to 400 degrees. Lightly grease 12 muffin cups or use paper liners.
  3. Beat the butter and sugar together until fluffy. Beat in egg until well combined. Beat in yogurt and vanilla. Combine flour, baking powder and salt and stir into butter mixture. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
  4. Bake in preheated oven until tops are golden, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2012

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.

Most Helpful Critical Review
Nov 10, 2012

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.


16 Ratings

Apr 27, 2012

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!

Jul 13, 2011

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 .

May 31, 2011

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

Mar 08, 2012

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 :)

Oct 15, 2011

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.

May 16, 2012

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!


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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