Dannon Chocolate Chip Muffins Recipe

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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.

—Sarah Jo

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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.

—SHARON8799

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14 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!

—Jillian

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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 .

—monjfr

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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

—reemy

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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 :)

—kb

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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.

—CHEFEVE

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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!

—H.Hass

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Nutrition

Calories
186 kcal
9%

Carbohydrates
28.6 g
9%

Cholesterol
29 mg
10%

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.

Nutritional Information

Dannon Chocolate Chip Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 186
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 3.8g 19 %
Cholesterol 29mg 10 %
Sodium 262mg 10 %
** Potassium 45mg 1 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 0.9g 4 %
Protein 3.8g 8 %
** Sugars 11.1g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium 9 %
** Iron 12 %
** Thiamin 17 %
** Niacin 14 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.