Raspberry Chocolate Chip Muffins w/ Yoplait’s Greek Yogurt

ftc, disclaimer

The past year I have slowly been substituting the old with the new while in the kitchen. I have managed to successfully switch regular vegetable oil for coconut oil. Hemp and Almond milk for cow’s. Organic vegetables for the regular produce. Small steps that the family doesn’t notice too much and have surprisingly picked up while we’re at the store shopping. Another one has recently been swapping Greek yogurt for milk or sour cream in recipes, especially for baked goods. Recently Yoplait Greek has released their “red berry” flavors – Cherry, Raspberry and Strawberry and I just had to give them a whirl.

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Yoplait yogurt has been one of my favorite brands around. I have always loved that you can get yogurt in almost any flavor imaginable; to have it not just for breakfast but as a snack during the day but also as a late night treat. Added bonus right there! When Yoplait released their Greek yogurt line recently, the switch to having it for breakfast mixed with my granola happened. The new Yoplait Greek yogurt offers you a whooping 14-17 grams of protein in each 6 ounce cup. One cup of Yoplait Greek meets about 1/3 of your daily protein needs. Toss in some granola and you’re just increasing the benefits!

Besides the protein the added benefits to your diet by incorporating Greek yogurt are unending. Did you know that due to the less carbohydrates in Greek yogurt compared to regular yogurt it is easier to digest? It’s because it has less lactose which can upset stomach’s. And the sodium levels are 50% less than regular yogurt too, so an added bonus for those watching their sodium intake.

And in my opinion one of the greatest reasons you should always keep Greek yogurt in your fridge is because it is VERSATILE! You can sub it into almost any dish to replace milk and sour cream. It’s amazing thick texture with a rich taste that will just kick your recipes up a notch!

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I was sitting at the table eating a cup of Yoplait when Ash reminded me that I had said a while ago I would make her some muffins. I had put it off because baking equals dishes and as you know I have no dishwasher so I hate being in the kitchen. But I did promise her and I did want to try a new recipe. Most recipes call for plain Greek yogurt but I said let’s throw caution to the wind and use Yoplait’s Greek raspberry instead.

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Raspberry Chocolate Chip Muffins

The original recipe says it’ll make 12 muffins with the huge muffin tops that you can get in a bakery and I’m sure they do but I didn’t pack our cups that full. Ever see 4 kids fight over 12 muffins? Yeah it’s just easier to make smaller ones so they think they’re getting more plus that leaves me a chance to stash some away for my breakfast.

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I would love to say my stash lasted till this morning, but it didn’t. The kids and the Teen found ‘em last night. I was left with only crumbs and an empty container. We used coconut oil on the top of the muffin tin, in the event that they did get big enough to create that awesome spill over look. Ours didn’t they peaked decently but again I didn’t pack our cups full either.

yoplait, yoplait greek, greek yogurt, muffins, organic, recipe

I think next shopping trip we’re going to pick up Yoplait Greek blueberry yogurt, a basket of blueberries and make some more muffins. Currently Yoplait has 9 different flavors including the raspberry to try. Imagine the possibilities!!

Raspberry Chocolate Chip Muffins w/ Greek yogurt
Serves 12
A great base recipe for incorporating Greek yogurt with your favorite fruits
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups Organic Unbleached All Purpose Flour
  2. 1 cup Bob Mill's Organic Oat Flour
  3. 4 teaspoons Baking Powder
  4. ½ teaspoon Baking Soda
  5. ¾ cup Organic Granulated Sugar
  6. 10 ounces (about 1⅓ cups) Yoplait Greek yogurt (try pairing different flavors w/ choice of fruit)
  7. 5 Tablespoons Organic Butter, melted
  8. 2 room temperature Eggs
  9. 1 teaspoon Vanilla Extract
  10. ¾ cups Raspberries
  11. ½ cup Organic's Semi-Sweet Chocolate Chips (original recipe calls for Dark but Safeway's
  12. Streusel Topping
  13. ¼ cup Organic Unbleached All Purpose Flour
  14. ¼ cup Organic Butter
  15. 2 Tablespoons Sugar In The Raw/Unrefined
Instructions
  1. Preheat oven to 400F. Line a 12-cup muffin tin with liners; grease the top of the tin with a little coconut oil or butter.
  2. In a large mixing bowl, sift together the flours, baking powder, baking soda, and salt. In a second bowl, whisk together the sugar, yogurt, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ones; mix until just incorporated – do not over mix, the batter will be very thick. Fold in the berries and chocolate chips.
  3. Divide the batter between the prepared muffin cups (the batter will mound above the rim of the pan.) In a small bowl, use a fork to mix together ¼ cup flour, ¼ cup butter, and 2 tablespoons brown sugar until crumble. Crumble the topping over each muffin.
  4. Bake for 20-25 minutes, or until the tops are golden brown and springy. Allow muffins to cool at least 15 minutes before removing them from the pan.
Adapted from http://www.healthy-delicious.com/
Oh Just Stop Already http://www.ohjuststopalready.com/
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is a multi-tasking WAH mom of many and wife to a U.S. Vet turned trucker. She enjoys blogging here as her means of being accountable on her journey of fitness & health; and well let's be honest it's a source of keeping her sanity. She loves to cook, social media and going on adventures to explore nature with her family. Providing 100% honest product/company reviews is also her way of sharing the things that she truly believes in.

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Comments

  1. TLT says

    Fun little fact:
    In some products that have raspberry or vanilla flavoring even if they say natural flavors in it and might have fruit in it and such; there is an additive that some companies put in there to really punch up the flavor. Its TOTALLY HARMLESS, but its just something that makes you say, “Hmmm….” Its called Castoreum. and its the secretion from a beaver’s anal gland.

    I saw this recipe and just had to share. I thought to myself, “Who thought of this and how and what did they do to come up with this concept”?

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