Chocolate Chip Yogurt Muffins

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. Check out this One Minute Cheesecake Yogurt Pudding!

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! 

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!  They taste awesome warmed up in the microwave if you don't eat them served warm out of the oven.

More Chocolate Chip ideas?  Check out these Oatmeal Chocolate Chip Cookies and these Pumpkin Chai Oatmeal Cookies!

Ingredients You Need

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter 
• granulated sugar
• eggs
• Greek yogurt
• almond milk or buttermilk
• vanilla extract
• chocolate chips regular or mini

How to Make Chocolate Chip Yogurt Muffins

1. Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
3. 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.
4. 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.
5. Let cool for about 5-10 minutes and enjoy warm.
6. Make sure you seal the muffins to keep fresh.  
7. Store in an airtight container at room temperature for up to 5 days. 

Muffin Ideas

• This is an excellent base of muffin batter for whatever you want to put in your muffins for different flavor and textures.
• 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.   
• 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.
• 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.

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!  For now, Let's chocolate chip!!

More muffins you'll love!

• Bakery Style Blueberry & Blackberry Muffins
• Country Apple Fritter Muffins
• Chocolate Banana Muffins
• Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
• Healthy Whole Wheat Blueberry Muffins – Sugar Free & Vegan Options

Chocolate Chip Yogurt Muffins {Bakery Style}

Kim Lange

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

4.60 from 22 votes

Print Recipe Pin Recipe

Course Breakfast, Brunch, Dessert, Snack

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

• 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

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.

Keyword breakfast, chocolate chip, chocolate chip muffins, Greek yogurt, healthy muffins, muffins, snack, yogurt muffins

Tried this recipe?Let us know how it was!

This recipe was adapted from the Little Sweet Baker.

Check out this awesome Vanilla Bean Cream Cheese Pound Cake!