Chocolate Chip Muffins

I am a member of the Siggi’s Culture Club, and while I do not receive monetary compensation for my participation in this program, I am encouraged to share my thoughts and opinions about Siggi’s Icelandic Yogurt. I happen to think it’s pretty awesome and so does my family.

I wanted to celebrate a coworker’s return from maternity leave, and because it came right before Tax Day, I thought I’d bring some muffins. Nothing too fancy, but really, you can’t go wrong with coffee and chocolate. So I made a batch of Chocolate Chip Muffins to take to work.

Chocolate Chip Muffins - TramplingroseNot too sweet, and bordering on healthy (and I use that term loosely!) because there’s yogurt in them…Siggi’s Vanilla Skyr, to be exact.

Siggi's Vanilla Skyr - TramplingroseBut there’s also tons of chocolate chips, which kind of negates any health benefits of the yogurt. Still, it’s okay to indulge once in awhile, and it was a happy occasion having a full staff once again, even if I know how hard that first day back at work and away from your little one is.

Chocolate Chip Muffins - TramplingroseThe original recipe called them Mochaccino Muffins…But it only included a Tablespoon of instant coffee, which I don’t think would be nearly enough for one to actually taste the coffee flavor. Because of that and the fact that I was out of instant coffee, I left it out. These are still good muffins, though. Dense, not overly sweet, but not “heavy” or tough. Perfect with a cup o’joe!

Yield: 24

Chocolate Chip Muffins

Chocolate Chip Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the Cocoa Swirl:

  • 4 Tbsp. unsalted butter, melted
  • 2 heaping Tbsp. cocoa powder
  • 2 Tbsp. dark brown sugar

For the Muffins:

  • 1 1/4 C unsalted butter, room temperature
  • 1 C sugar
  • 2 large eggs
  • 1 1/2 C Siggi's Vanilla Skyr
  • 2 1/2 C all-purpose flour
  • 2 1/2 tsp. baking powder
  • 3/4 C semi-sweet chocolate chips


Preheat the oven to 400 degrees F. Line two muffin tins with paper liners or grease well.

In a small mixing bowl, whisk together the flour and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs one at a time, mixing well. Fold in the Skyr.

Add the flour and baking powder all at once, and mix on low speed just until combined. Fold in the chocolate chips.

Using a large (3-Tbsp.) scoop, add the batter (it will be very thick) to the prepared muffin tins.

In a small bowl, whisk together the melted butter, cocoa powder, and brown sugar. Drop by teaspoons on top of the muffins, and swirl with a toothpick or small knife.

Bake the muffins for 18-22 minutes, or until golden brown on top, and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before cooling completely on a wire rack. Serve warm or at room temperature.

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They were a hit, and much-appreciated. And there were enough that we enjoyed a couple here at home, too. I want to try them again, but maybe with doubling the coffee flavor from the original recipe. Maybe for a future weekend breakfast!

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6 Replies to “Chocolate Chip Muffins”

  1. Ooooh, the cocoa swirl in these muffins looks fantastic, Rachel! So sweet of you to bring these to share. I bet that mama was missing her baby. I know muffins would keep my mind off being away from mine for a little while, so I hoped it helped her, too!

    • Well, I remember how horrid my first day back to work after maternity leave was–This particular coworker is also a good friend, so I wanted to cheer her up some. :) I think it worked!

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