Cherry Yogurt Cream Cheese Chocolate Chip Muffins

Cream Cheese Yogurt Chocolate Chip Muffins

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 big muffins 1x


  • 2 organic, free-range eggs
  • 2 cups all purpose flour (I used 1 and 3/4 all-purpose +1/4 coconut flour)
  • 1 tsp baking soda
  • 1 cup mini dark or semisweet chocolate chips
  • 1/2 cup light brown sugar
  • 1/2 tsp sea salt
  • 1 Tbsp pure vanilla extract
  • 1/2 cup cup vegetable oil (I used cold pressed organic canola oil)
  • 1 tsp apple cider vinegar
  • 1 cup Greek yogurt (I used cherry Greek yogurt)


  • 4 oz cream cheese
  • 1 Tbsp any sweetener you want


  1. Preheat oven to 350°F. Line muffin pans with paper baking cups.
  2. In the bowl of a mixer stir eggs with sugar and oil, beat until creamy.
  3. Add vanilla, apple cider vinegar, baking soda, and salt. Mix in Greek yogurt then, slowly, stir in flour.
  4. Lastly add in chocolate chips and mix gently with a spatula.
  5. Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1 heaping teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. (It depends on the size of the muffins, the smaller they are less time they take).
  7. Cool 5 minutes in pan then remove to a rack to cool completely.
  8. Store in an airtight container for up to three days or freeze for up to one month.
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