Chocolate Chip Yogurt Muffins

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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!

More yogurt dessert ideas? Check out these 20 Dessert Recipes Using Greek Yogurt!

greek yogurt chocolate chip muffins

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 for a super easy 2 ingredient Greek yogurt recipe!

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! 

greek yogurt chocolate chip muffins

What I Love About These Greek Yogurt Chocolate Chip Muffins!

  • They are pretty muffins!  I love muffins that look as good as they taste!
  • Moist, fluffy, a little tangy with the Greek yogurt involved and by using the Greek yogurt, you are getting protein and the amazing health benefits associated with Greek Yogurt
  • Load them up 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.
  • Super easy recipe to whip up for breakfast and snacking!

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

greek yogurt chocolate chip muffins

Ingredients You Need

greek yogurt chocolate chip muffins

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. 

Chocolate Chip Yogurt Muffins {Bakery Style} 

How to Store Muffins

  • Store in an airtight container at room temperature for up to 5 days. 

greek yogurt chocolate chip muffins

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.

greek yogurt chocolate chip muffins

Healthy CHOCOLATE CHIP YOGURT MUFFINSThese 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!!

Check out this awesome Vanilla Bean Cream Cheese Pound Cake!

More Muffins You’ll Love!

Chocolate Chip Yogurt Muffins {Bakery Style}

Chocolate Chip Yogurt Muffins {Bakery Style}

Kim Lange
Hearty bakery style muffins bursting with chocolate chips and made with Greek yogurt!
4.70 from 33 votes
Course Breakfast, Brunch, Dessert, Snack
Servings 12 Servings
Calories

Ingredients
  

  • 2 -1/2 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
  • 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 by commenting below!

This recipe was adapted from the Little Sweet Baker.

 

16 Comments

  1. 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 .

  2. 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..

  3. 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 : )

  4. 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.

  5. This is one of the nicer muffins that I have made. Soft and moist. Definately a keeper.

  6. Thank you for the recipe. You don’t mention how much baking powder to use.

  7. 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!!

  8. 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:)

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