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I totally love these Chocolate Chip Yogurt Muffins! Bakery style, warm, melt-in-your-mouth fun!

This recipe was adapted from the Little Sweet Baker.

Personally, I like to use Greek yogurt in a lot of baked goods to get more protein, so I modified Lily’s recipe and it worked out wonderfully.

When baking these muffins, they puffed up really high with a lovely golden brown tones shining through.

Perfect with your morning coffee or for snacking. They’re moist, fluffy, rich in flavor, loaded with mini chocolate chips and calling your name!

Don’t be shy, you can use blueberries, strawberries, nuts or whatever your little heart desires, if you want.

Get creative.

This is a nice base of muffin batter for whatever you want to put in your muffins for flavor and textures.

Let’s chocolate chip!!

Print Recipe

5 from 1 vote

Chocolate Chip Yogurt Muffins {Bakery Style}

Hearty bakery style muffins bursting with chocolate chips and made with Greek yogurt!

Author: Kim Lange

Ingredients

2 -1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter melted and cooled
1 cup granulated sugar
2 large eggs
1 cup Greek yogurt
1/3 cup almond milk or buttermilk
1 tablespoon vanilla extract
1 - 1/2 cups chocolate chips regular or mini

Instructions

Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients until just incorporated. Add chocolate chips and gently fold together incorporating the chips throughout.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
Let cool for about 5-10 minutes and enjoy warm.
Make sure you seal the muffins to keep fresh.

Notes

Store in an airtight container at room temperature for up to 5 days. They taste awesome warmed up in the microwave if you don't eat them served warm out of the oven.

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Comments

Lily says
January 17, 2015 at 9:37 am
Hi Kim, nice to meet you and you’re welcome. I love your version with the Greek yogurt, what a wonderful idea! I’m going to try that the next time I make muffins:)
- ChocolaTess says
  January 19, 2015 at 9:07 am
  Hi Lily! Nice to meet you too! I want to try your version as well. 🙂 I am a big lover of chocolate and muffins and this was such a great recipe to work with. The muffins were amazingly huge and I was so happy with them. Again Thanks Lily!!
Teresa says
January 17, 2015 at 10:39 pm
These look wonderful. Sure puts me in the mood for muffins!
- ChocolaTess says
  January 19, 2015 at 9:08 am
  Thank you so much Teresa! They were wonderful, definitely worth making! 🙂
Natalie says
May 19, 2016 at 9:25 am
Thank you for the recipe. You don’t mention how much baking powder to use.
- ChocolaTess says
  May 19, 2016 at 9:54 am
  Natalie, thanks for catching that! I updated the recipe. I hope you enjoy them!
Shaine says
August 8, 2017 at 4:00 am
This is one of the nicer muffins that I have made. Soft and moist. Definately a keeper.

- ChocolaTess says
  August 8, 2017 at 9:04 am
  Thank you Shaine! 😀 I need to make these again!!