Greek yogurt may be the key ingredient missing from your muffins!
I was searching through Pinterest when I discovered the concept of putting greek yogurt in to muffins or breads. Genius! This provides a healthy fat and adds a rich, creamy texture. I’ve recently become addicted to greek yogurt for breakfast, as well as using it as a substitute in cooking for sauces, salad dressings and other uses. I put together some greek yogurt muffins of my own so I could try this out too!
I based my recipe off of this one from Le Creme De La Crumb but changed up the flavor and used different add-ins. I also baked my muffins with coconut flour to keep it gluten free. For this recipe I chose a specific fruit that I have never tried baking into a bread before.
I like to mix all sorts of things into muffins- juice pulp, different nuts, etc. just to switch things up. It keeps them interesting and I enjoy experimenting to branch out from the norm. I see apple bits a lot in muffins, but I had some pears on hand and thought that would add a unique appeal.
Greek yogurt is packed with protein and high in potassium and B12- definitely something you should get into your diet!
First start by peeling and chopping up the pear. Set the fruit aside and mix the batter by combining the butter, greek yogurt, sugar, vanilla, and eggs. Add in the dry ingredients, chocolate chips, chia seeds, and pear then stir until blended.
Pour into muffin tins (either greased or with paper cups) and bake at 450 for about 15 minutes, give or take.
I used these damask muffin liners for mine and the pattern looked beautiful even after baking!
Remove and let cool slightly before serving. The pear and chocolate make these muffins perfectly sweet and the the greek yogurt keeps them so moist! I will have to say these are definitely memorable!
This was my first time making greek yogurt muffins and I will definitely be using the base of this recipe again. I’m envisioning a loaf of bread next!