Greek Yogurt Chocolate Chip Muffins
on Jan 17, 2024, Updated Apr 30, 2024
These greek yogurt muffins are light and fluffy, sweetened naturally with pure maple syrup, and packed full of protein! Guaranteed to be a new favorite muffin recipe in your house.
Why we love these greek yogurt muffins
- light and fluffy: thanks to greek yogurt, these are the best texture and have an added protein punch
- kid approved: my kids love these, and don’t know they’re healthy!
- super easy to make: the best kind of recipe if you ask me
- made from pantry ingredients: whip these up anytime!
Who doesn’t love chocolate chip muffins for breakfast? Greek yogurt chocolate chip muffins are the ultimate breakfast muffin that everyone in your family will love. These are gone so fast every time I make them!
These greek yogurt muffins have become such a favorite in our house that I went on to also make these mini chocolate chip muffins using the same ingredients and even these mini blueberry muffins using similar ingredients.
These healthier chocolate chip muffins are perfect for when I have that sweet tooth.
The full ingredient amounts and instructions can be found at the bottom of the post in the recipe card, but here’s what you’ll need to make these.
Ingredients needed
- greek yogurt: the plain whole milk unsweetened version
- coconut oil: measured solid, then melted
- eggs
- vanilla extract
- salt
- baking powder
- baking soda
- real maple syrup: one of our favorite natural sweeteners
- flour: whole wheat pastry flour or all-purpose flour
- mini chocolate chips: you can use semi-sweet or dark chocolate
how to make chocolate chip muffins with greek yogurt
Step 1: Whisk together the dry ingredients in a mixing bowl: flour, baking powder, baking soda, and salt.
Step 2: In a separate mixing bowl, whisk together the greek yogurt, maple syrup, eggs, vanilla, and melted coconut oil.
Step 3: Add the dry ingredients to the wet, and mix together with a rubber spatula until just combined. Do not over mix, as this will result in dense muffins.
Step 4: Reserve a few spoonfuls of chocolate chips to top the muffins, and fold the rest into the batter using a rubber spatula.
Now that you have added the mini chocolate chips, your batter will look like this.
Step 5: Line a muffin tin with parchment paper muffin liners. I use these every time I make muffins, as they won’t stick to the wrapper at all! If you don’t use liners, use cooking spray first to the muffin tin before adding the batter.
I like using a cookie scoop for filling the muffin tins with batter as it is just the right amount.
Step 6: Sprinkle the tops of the muffins with additional mini chocolate chips.
Step 7: Bake the healthy chocolate chip muffins at 350 degrees for around 20 minutes, or until a toothpick inserted comes out clean.
Oh my gosh! These are by far the best muffins I’ve ever made. My husband said they tasted like chocolate chip cookies. I had to intervene because he would have ate half the pan hahaha! My kids also loved them. Thank you for this delicious, yet healthy muffin recipe.
Can I freeze these chocolate chip muffins?
Yes! One of my favorite things is to have extra muffins in the freezer. These can be stored in an airtight container or bag in the freezer for 2-3 months. Simply pop one out and microwave it for 20-30 seconds for a quick and yummy breakfast or snack.
More muffin recipes you’ll love
- The Best Gluten Free Chocolate Muffins
- Healthy Banana Muffins
- Bakery Style Chocolate Chip Muffins
- Double Chocolate Muffins
- Banana Mini Muffins
- Greek Yogurt Chocolate Banana Muffins
Greek Yogurt Muffins FAQs
Greek yogurt adds moisture to muffins and gives them a delicious light and fluffy texture.
No, you can substitute all-purpose flour in an equal amount.
These can be stored in an airtight bag or container in the refrigerator for 4-5 days, or in the freezer for 2-3 months.
Greek Yogurt Chocolate Chip Muffins
Ingredients
- 1 cup plain whole fat greek yogurt
- ¼ cup coconut oil, melted
- 2 eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup real maple syrup
- 1 ½ cups whole wheat pastry flour , or all purpose flour
- 1 cup mini semi sweet chocolate chips
Instructions
- In a bowl, whisk together the flour, salt, baking soda, and baking powder
- In a separate mixing bowl, whisk together the greek yogurt, maple syrup, eggs, vanilla, and melted coconut oil
- Add the dry ingredients to the wet, and mix together with a rubber spatula until just combined (be careful not to over mix)
- Reserve a few spoonfuls of chocolate chips to top the muffins, and fold the rest into the batter
- Line a muffin tin with parchment paper muffin liners, or use cooking spray for regular liners or no liners
- Divide the muffin batter into the 12 cups, then top with the reserved chocolate chips
- Bake the healthy chocolate chip muffins at 350 degrees for 18 – 22 minutes, or until a toothpick inserted comes out clean
Delicious !!! One of the best muffins .. actually THE best!
These are so good! My kids love them!
I’m struggling to figure out how you determined there was 9 gm of protein per muffin? What am I missing? Based on these ingredients I’m guessing 3 gm protein max per muffin.
The nutritional information is automatically calculated based on the original recipe. Using other types of ingredients or substitutions can alter the nutritional content.
could you add vanilla protein powder to the mix?
Hi! Just wondering, can I substitute anything else for coconut oil, such as apple sauce or butter?
Yes! I have used melted butter (an equal amount) and it works very well!
@Joy Shull,
Can you use olive oil? 🙂
@Shannen, I wouldn’t use olive oil because it might have a weird taste. You can use butter, applesauce, etc… you can also look up substitutes to coconut oil if you want more ideas! Hope this helps
Instead of making these as a muffin, can I mix them up and bake them as cookies?
Would they bake just the same? If so about how long would I cook them?
Thank you!!
I have not tried it so I am not sure.
These were so simple and taste great!
Oh my gosh! These are by far the best muffins I’ve ever made. My husband said they tasted like chocolate chip cookies. I had to intervene because he would have ate half the pan hahaha! My kids also loved them. Thank you for this delicious, yet healthy muffin recipe. I love that I can sneak some extra nutrition into my kids with these. The Greek yogurt is genius. Also, thank you so much for sharing your creativity and talent with the world. Many of your recipes are on our regular rotation and we’ve yet to try one that we didn’t like. As someone who cooking doesn’t come natural for, your website is a life saver!
Nicole,
thank you so much for the lovely comment, you made my day! I’m so very glad you and your family are enjoying the recipes!! 🙂
@Nicole, what a lovely comment.
@joy shull, I can’t wait to make these in the morning for my kids 🙂 thank you.
This is one of the yummiest muffin recipes I’ve ever had. I was looking for a healthy muffin recipe without banana since I ran out of bananas my second week after grocery shopping. I reduced the maple syrup to 1/3 of a cup since my yogurt had sugar in it. I also swapped our the mini chocolate chips for dark chocolate, Very good! Highly recommend!
So glad you enjoyed the recipe Melissa!
These muffins looks so delicious, chocolatey and comforting! Perfect for weekend brunch!