Preheat the oven to 400 F. Line a muffin tin with six liners** Lightly spray the liners with baking spray, and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisk in the milk, Greek yogurt, oil, egg, vanilla, and syrup. Whisk thoroughly until the batter is fully combined and creamy.
Stir in the chocolate chips until just combined.
Spoon the batter into the prepared liners, filling each liner 3/4 full. Top with a sprinkle of turbinado sugar (if desired) and a sprinkle of mini chocolate chips.
Bake at 400 F for five minutes. Leaving the oven door closed, turn the heat down to 375 F. Continue baking at 375 F for 8-10 minutes until golden brown.***
Let the muffins cool in the muffin tin for five minutes. Transfer the muffins to a cooling rack and allow to rest for 5-10 minutes, or until cool enough to handle.
Notes
*Full-fat Greek Yogurt can be substituted with sour cream if necessary.**If your muffin tin has more than six wells, fill the remaining wells halfway with water before baking.***If using turbinado sugar (or Demerara sugar - which are both coarse, brown sugars that crystalize while baking and create a crunchy, golden top on the muffins), the tops will turn golden brown. If the tops haven't browned after 8-10 minutes, carefully insert a toothpick into the center of a muffin and pull it out. If it comes out clean or with a few crumbs on it, the muffins are done.• Muffins will keep in an airtight container at room temperature for 3-4 days. Line the container with paper towels to absorb any excess moisture and prevent the muffins from getting too soggy.•• Muffins will freeze in an airtight zip-top bag for up to 2 months.
Nutrition
Serving: 1muffinCalories: 203kcal
Keyword Chocolate Chip Muffins for Two, Greek Yogurt Muffins, Muffins for Two, Small Batch Chocolate Chip Muffins