Line muffin pans with paper baking cups. Is the batter supposed to be like that? Great and yes, spraying the liners is a must! Thank you for the recipe, I made a batch today, it came out great. I’m using this as a weight watcher recipe and figure this muffin is now between two and three points. I also used vanilla flavored Greek yogurt. Used the ratio of cornstarch to flour and sifted it to make cake flour though. If I choose to make them again, I will add 1/2 tsp of salt and see if that is better. Stir in dry ingredients until just combined. Made them for my kids classroom for testing week. Just made these with my 2 year old. Came out wonderful! UNITS: US. Has anyone tried making these with gluten free flour? 2. Amazing! The temperature would stay the same and the time would likely be between 35 and 45 minutes. Thanks!! Either way, these are absolutely delicious! I just made these and they are light and have a great taste and texture. I also did 1/3 c white sugar 1/3 cup coconut sugar. Thanks! So yummy! In another large bowl whisk together the flour, baking powder, baking soda, and salt. Cook Time 20 minutes. Thank you so much. Or is it a typo, meaning 1/2 TSP? These yogurt chocolate chip muffins were such a hit with my daughter Madison! All-purpose flour is fine. Any chance you might try and play around and create a Gluten Free version? Let cool before eating. Total Time 35 minutes. Recipe by Danielle Billotti of @Deetox.your.life on Instagram. I’m wondering if you have any advice on whether or not there is anything I can use to replace the egg in this recipe? It took about 24 min to get a nice golden color. Hi! I was happy they turned out so good. Thank you :)! These muffins will for sure be my favourite for a long long time. I made these today with 1 cup of frozen blueberries. I made forty mini muffins out of this recipe. Perfect for her camp and school lunches. Used only whole wheat pastry flour, sour cream instead of greek yogurt, coconut sugar instead of granulated and dark choc chips instead of semi-sweet. Add 1 1/2 teaspoons baking powder, pinch of salt and 2 tablespoons of cornstarch. The Freestyle Points are 7 and the Points Plus (+) (an older program from WW) is 5. Great comments from everyone. Will try blueberries next time as I prefer them to chocolate chips. Thanks. Can’t wait to try this ?. Swap the chocolate chips for blueberries for variations. Like really dry .??? Or cake flour? anyone who needs DIY self rising cake flour, found this from Gina’s Ricotta Chocolate Chip Muffin’s reader comments. Sift 5-6 times and it’s ready-to-use cake flour. So much healthier than non-fat. https://bakerbynature.com/healthy-bakery-style-chocolate-chip-muffins It sounds like maybe your oven temperature is a bit off, although these muffins don’t brown too much. As with most muffin recipes, these are are quick and easy. So yummy! We need good fats in our daily food consumption. Came out pretty good! I will definitely make again! I also used some silicone “liners” and they came out beautifully. It is all I have on hand. Wow! The first time I followed the recommendation for converting to “cake flour.” The second time I used almond flour I did not make any adjustments. Made with flour, oats, yogurt, bananas and chocolate chips, they are a simple morning treat! Fold in bananas and chocolate chips. Hi Gina, Looked up Food52, there is only recipe for cake flour & self rising flour but not self rising cake flour. Do you think these would work with 2% greek yogurt? Banana. Can’t wait to eat the rest and make some more. He ate the whole muffin and then asked to take two to school! Still good and a nice treat with my boiled egg in the morning! These Chocolate Chip Oat Muffins are made with our Mama Bear Blueberry blend and some of our non-dairy yogurt! 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