I totally love these Chocolate Chip Yogurt Muffins! Bakery style, warm, melt-in-your-mouth fun! Hearty, delicious muffins bursting with chocolate chips and made with Greek yogurt, because we love to use Greek yogurt!
Personally, I prefer to use Greek yogurt in a lot of baked goods to get some more protein.
If you don't have Greek yogurt on hand, don't fret. You can always use sour cream. So, pick your poison and make some muffins, man!
When baking these muffins, they will puff up really high, because we fired up the oven high for the first 5 minutes on 425 degrees. That gives them a boost with lovely golden brown tones shining through.
They are pretty muffins, plus they’re moist, fluffy, a little tangy with the Greek yogurt involved and loaded with mini or regular-sized chocolate chips! I think they're calling your name!
These are absolutely perfect with your morning coffee or for snacking in the afternoon with your afternoon coffee. Hehe...getting coffee in there one way or another!
This is a nice base of muffin batter for whatever you want to put in your muffins for different flavor and textures.
Don't be shy, you can use also use fresh or frozen blueberries, raspberries or strawberries, if you don't want the chocolate chip explosions. Add some nuts for some crunch. Whatever your little heart desires, is your destiny when you choose what goes into your muffins!
Get creative.
More muffins you'll love!
Bakery Style Blueberry & Blackberry Muffins
Country Apple Fritter Muffins
Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
Healthy Whole Wheat Blueberry Muffins – Sugar Free & Vegan Options
For now, Let's chocolate chip!!
Chocolate Chip Yogurt Muffins {Bakery Style}
Ingredients
- 2 -½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt
- ⅓ cup almond milk or buttermilk
- 1 tablespoon vanilla extract
- 1 - ½ 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
This recipe was adapted from the Little Sweet Baker.
Kim Lange says
Hi Claudia! You can use regular milk, or any kind of milk you wish. The consistency should be fine, enjoy!
Claudia says
I really want to try these muffins (they look yummy!) but I don’t have almond milk or buttermilk. Is there another substitute? Or will it change the consistency .
Kim Lange says
Those are great tips Thelma! Thanks so much for sharing! xo
Thelma McLaughlin says
I freeze them . When I want any I just zap for 30 sec in the microwave then put them in the oven at 350F for about 5minutes. This crisps up the muffin tops just the way I like them. This is a very yummy recipe. I have made it several times using berries as well..
Liz says
Really great muffins! About to make them for the third time. Also have made your banana chocolate chip recipe quite a few times - our go-to for preschool snack days. Thank you : )
ChocolaTess says
Updated Gina! Thanks for letting me know!! 🙂
Gina says
Just a heads up there's a typo. Step 2 says to add the chocolate chips to the dry ingredients, but then step 3 says to stir in the chocolate chips separately.
ChocolaTess says
Thank you Shaine! 😀 I need to make these again!!
Shaine says
This is one of the nicer muffins that I have made. Soft and moist. Definately a keeper.
ChocolaTess says
Natalie, thanks for catching that! I updated the recipe. I hope you enjoy them!
Natalie says
Thank you for the recipe. You don't mention how much baking powder to use.
ChocolaTess says
Thank you so much Teresa! They were wonderful, definitely worth making! 🙂
ChocolaTess says
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
These look wonderful. Sure puts me in the mood for muffins!
Lily says
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:)