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Greek yogurt chocolate chip muffins

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Greek yogurt chocolate chip muffins, breakfast, dessert, healthy muffins

Sometimes I crave chocolate chip muffins for breakfast. Today is one of those days. I love to have a muffin with a glass of hot tea right after I’ve had some eggs and/or sausage. It makes my breakfast complete. These muffins are amazingly soft, light, with that beautiful airy texture! And not only that, they are made using Greek yogurt, which replaces some of the vegetable oil, thus reducing the fat content!

Greek yogurt chocolate chip muffins, breakfast muffins, dessert muffins, light muffins, healthy muffins

I loved these so much, I actually had one for breakfast, and the second one – after dinner, for dessert!

Greek yogurt chocolate chip muffins

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It takes no time to prepare these muffins, so, if I were you, I would get your coffee maker started or start boiling water for hot tea. Warm drinks are perfect with these breakfast muffins, as they will make chocolate chips melt in your mouth! Enjoy!

Greek yogurt chocolate chip muffins

Total Time: 60 minutes

Yield: 12-14 regular size muffins. Use one regular size muffin pan (12 muffins)

Greek yogurt chocolate chip muffins

Ingredients

  • 2 cups all-purpose flour, sifted or otherwise aerated (see my note below)
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup Greek yogurt (I used 2% plain, Chobani Greek yogurt)
  • 1 cup chocolate chips

Instructions

    Important note about properly measuring flour using measuring cups:
  1. The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! 🙂
  2. To make muffins:
  3. Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners.
  4. In a medium bowl, mix together flour, white sugar, salt, and baking powder.
  5. In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
  6. Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
  7. Fold in the chocolate chips into the batter from step 4.
  8. Fill muffin cups with the muffin batter about 3/4 full. Bake for about 20 minutes in the oven, or until toothpick inserted in the center of the muffin comes out clean.
http://juliasalbum.com/2013/09/greek-yogurt-chocolate-chip-muffins-recipe/

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{ 66 comments… add one }
  • Monique September 28, 2013, 7:33 am

    We are on the same crave length..I just just made berry yogurt..these look yum Julia..

    • mommycooksagain May 20, 2014, 12:57 pm

      I just made these for my kids, this is a beautiful recipe that we made yesterday and it was fantastic. We are going to do Julia’s recipe again on Saturday for our dieting group. Dark chocolate causes fat loss, so spiced it up with dark chocolate chips.
      http://diettolose30.blogspot.com/2014/04/eat-chocolate-lose-weight-truth.html

    • Margret March 18, 2017, 10:54 pm

      I just made these. Very moist & flavorful. Its 10:30 at night & I just had to try one.
      Thanks for sharing your recipe

      • Julia March 29, 2017, 1:01 am

        You’re very welcome! 🙂

  • Stacy | Wicked Good Kitchen September 28, 2013, 8:02 am

    Yes! Weekend breakfasts must be complete…with the savory AND the sweet! I am so with you on this important breakfast philosophy. 😉 What a wonderful recipe for chocolate chip muffins…quick and easy with Greek yogurt. Yum! Gorgeous photos as always, too. Thanks for sharing, Julia. Pinning!

  • Ari @ Ari's Menu September 28, 2013, 9:28 am

    Sometimes? I ALWAYS crave chocolate chip muffins for breakfast!

  • [email protected]'s Recipes September 28, 2013, 10:22 am

    Who doesn’t love fresh hot chocolate muffins right out of the oven? These look divine!

  • Denise [email protected] Brazil To You September 28, 2013, 10:23 am

    Looking great and I bet these muffins are quite moist because of the yogurt!

  • Amy @ swiss miss in the kitchen September 28, 2013, 1:13 pm

    ooohhhh… these look fantastic!! What a beautiful way to start the weekend! 🙂
    xox Amy

  • Matt @ The Athlete's Plate September 28, 2013, 7:50 pm

    You’ve got me drooling!

  • veganmiam September 29, 2013, 10:10 am

    What a lovely collection of photos! I love the shape of the chocolate chips!

  • [email protected] September 29, 2013, 1:11 pm

    These would definitely work both as breakfast and dessert for me. 😉 Lovely recipe – thanks.

  • Juliana Walters September 29, 2013, 3:36 pm

    Muffins are such a satisfying treat. They’re like yogurt. You can eat them for any meal including dessert. And you put yogurt in yours. So they’re even more perfect. Your new profile pic is lovely btw!

  • Kayle (The Cooking Actress) September 29, 2013, 8:53 pm

    Greek yogurt is great, esp. in making breakfast baking healthier!! These look fabulouuus

  • Irina @ wandercrush September 29, 2013, 9:12 pm

    Julia, these look so perfectly moist and light! I love baking with greek yogurt, especially in lieu of butter.

  • Ashley September 30, 2013, 8:01 am

    One of my favorite weekend breakfasts is a freshly made muffin with a hot cup of coffee. These sound delicious Julia!

  • Anne ~ Uni Homemaker September 30, 2013, 1:54 pm

    You definitely can’t go wrong with Greek yogurt and chocolate chips Julia. These are so darn cute! 🙂 Have a great week.

  • Chobani September 30, 2013, 2:00 pm

    These look marvelous, Julia! Any excuse to eat chocolate for breakfast and we’re totally there. 😉

    Amy @ Chobani

    • Julia October 3, 2013, 2:43 am

      Thank you, Amy, yes, these are really good! I’ve been enjoying them and need to make more. 🙂

  • Yvonne @ bitter baker October 1, 2013, 6:16 pm

    These look amazing! I love using greek yoghurt in baked goods, it gives it such an amazing texture!

  • Kiersten @ Oh My Veggies October 1, 2013, 8:08 pm

    These are gorgeous! I crave chocolate for breakfast sometimes too, so chocolate chip muffins would be perfect. 🙂

  • [email protected] October 2, 2013, 9:47 am

    I can’t tell you how much I love chocolate chip muffins. These look absolutely perfect!

  • Natasha @ The Cake Merchant October 2, 2013, 10:13 am

    I love using greek yogurt in baking. Your pictures are always so gorgeous! They make me wish I had one of these right now.

  • [email protected] October 3, 2013, 2:07 pm

    Julia, I love the texture of your muffins! They look so adorably delicious.

  • Lillian @ Sugar and Cinnamon October 3, 2013, 11:26 pm

    I love muffins! They’re such a perfect food! These muffins look great. Yogurt in cakes is such a great addition, can’t wait to try the recipe 🙂

  • [email protected] October 28, 2013, 11:22 pm

    I love light muffins! These look delicious!

  • Stephanie March 5, 2014, 6:57 pm

    I really wanted to like these but they were not good. My dough was hard to mix up. The muffins were not moist and had no flavor. Will not make again. Sorry 🙁

    • Julia March 6, 2014, 2:41 pm

      Stephanie, this usually happens when too much flour is used. Did you sift or otherwise aerate the flour? If you just scoop the flour with the measuring cup out of the bag, there is a tendency to overpack flour into a measuring cup. To properly measure the flour, make sure to fluff it up, sift it, aerate it or use scale, otherwise you will experience failure with lots of baking recipes! I will add a note to this post as a reminder on how to measure the flour properly! 🙂

  • Sherri V April 2, 2014, 7:25 pm

    Put the mixture together and ended up very dry this recipe did not turn out how I had hoped. didnt even put in the chocolate chips. threw it out so disappointed.

    • Julia July 7, 2014, 2:30 pm

      Did you sift the flour? You might’ve overpacked the flour into a cup without sifting it which would result in dry mixture. I would suggest ALWAYS sifting your flour first, before measuring with cups, otherwise a lot of recipes will be huge disappointments to you.

    • Ashley February 19, 2015, 9:27 am

      I did exactly as you said an my dough as as thick as cookie dough and we’re almost burnt after 15 mins at 400 degrees… All four didn’t incorporate. I kept looking over recipes cause I thought I mis-read….no a lot of wet ingredients.

  • Mary k June 6, 2014, 8:17 am

    Did anyone ever have a problem with the cupcake paper sticking to the bottom of the muffins?

    • Julia July 7, 2014, 2:33 pm

      Mary, no, my cupcake liners didn’t stick. I would think what could make them stick is filling the cups with too much batter,and then batter (or berries) leaking to the bottom of the cup between the paper and the cup.

  • Erin G June 9, 2014, 9:40 am

    These are my favorite chocolate chip muffins!! I’ve made them many times! This morning I went to make them and didn’t have greek yogurt, bought regular plain yogurt instead (stoneyfield, I had already mixed the dry ingredients and decided to try with the regular yogurt, and just wanted to let anyone who is questioning using regular, that it works just as well!! Did have to increase the baking time for probably 5 mins though due to the regular yogurt being more moist. I also always add 1 tsp of vanilla to this recipe because I love the vanilla flavor! 🙂

    • Julia July 7, 2014, 2:34 pm

      Erin, so glad you liked the muffins! I love these too!

  • Kim July 7, 2014, 1:12 pm

    These muffins were amazing! They were chocolatey and very moist! Thanks for sharing your recipe!

    • Julia July 7, 2014, 2:36 pm

      Kim, I am glad you enjoyed the recipe! I love how soft, light, and moist these are! Plus, all the chocolate chips make them even better!

  • H.L. July 11, 2014, 3:34 pm

    Has anyone tried this with brown sugar or coconut sugar? I’m assuming I’ll get a chocolate chip cookie flavor but I’m unsure of the texture.

    • Julia July 14, 2014, 2:50 pm

      You can use all brown sugar with this recipe. Brown sugar is a little bit sweeter and more moist than white sugar, so your muffins might be a little sweeter! But the texture should be about the same. Maybe, the muffins will be a little more moist the next day.

  • michelle August 20, 2014, 10:56 pm

    I love this recipe it came out very moist , I do agree you have to sift the flour . My girl could not get enough no more pre package muffins for this house . Thank you so much for sharing this recipe .

    • Julia September 5, 2014, 2:41 pm

      Michelle, thank you for your sweet comment! I am glad your family enjoyed this recipe so much. I agree – no pre-packaged muffins for me here, either! 🙂

  • shannen August 27, 2014, 2:01 pm

    Omg! I have finally found the perfect muffin recipe! I did alter it a tad. I added vanilla, cinnamon and used 1/2 cup of white sugar and 1/2 cup of brown sugar in lieu of the cup of white sugar. This is by far the best muffin recipe I have tried! Thanks for sharing!!!!

    • Julia September 5, 2014, 2:40 pm

      I am so happy you liked it! I see you spiced it up a bit with vanilla and cinnamon – both are great additions!

  • Carol October 17, 2014, 8:34 pm

    Recipe turned out good but the texture was not quite as soft as a regular muffin. The outside was a little too crunchy, almost like a french bread texture and the inside a little on the dry side. I did follow the step about sifting the flour.
    I also used whole weat flour instead of regular flour and stevia in the raw instead of sugar. Do you think these could make a big difference?

    Thanks for sharing the recipe!

    • Julia October 22, 2014, 3:18 pm

      Yes, Carol! Using whole wheat flour changes the whole game when baking. 🙂 Whole wheat flour is much drier than the regular flour, and you have to use only 1 and 1/2 cups of whole wheat flour for a recipe that would usually demand 2 full cups of regular all-purpose flour. Here is the post where I made similar muffins to these with the whole wheat flour: whole wheat banana bread muffins

  • Amanda November 3, 2014, 8:46 pm

    These looked so yummy I decided to give them a try. I’m no Baker. ..usually only once in a blue moon I will get in the baking mood. They turned out great. I must have not sifted enough because my batter was too stiff. I added another 2/3 cups of yogurt and you would never know I messed up. Lol They really are yummy as they look. Thanks for bringing out my inner baking diva!

    • Julia November 5, 2014, 2:49 pm

      Amanda, glad you loved the muffins! It was so funny to read that you added a whole 2/3 cups of yogurt to compensate for too much flour – that’s what I love about Greek yogurt – it’s thick enough (yet still a wet ingredient) that even if you add a bit extra, it’s not really going to hurt the recipe. 🙂 It’s only going to help the batter get the nice rich texture. 🙂

  • Serra February 23, 2015, 3:04 pm

    I just made these for my daughters snack day at preschool Wednesday & we both LOVED them. I did sift the flour before measuring, but the dough was still too thick. I added in 6 TBSP of buttermilk then the chips. They turned out PERFECT, so light, moist and fluffy!! Can not wait to make more of these to have on hand. Going to throw some berries in a batch of them! Thank you so much!

  • Kathryn Mason May 8, 2015, 2:38 pm

    I literally just pulled these out of the oven, yum! So easy to make. Sometimes when trying recipes from Pinterest I’ve a little disappointed, not this time. Delicious!!

  • Fiona June 13, 2015, 1:17 pm

    My muffins turn out heavy and dense. Not sure where goes wrong.

  • Olesya Kravchenko October 31, 2015, 8:06 pm

    This is my second time making these this week. They turned out delicious!

  • Sue January 18, 2016, 12:28 pm

    These muffins are fabulous. I made mine with white whole grain flour and my grandkids loved them. I might try to cut down on sugar next time.

  • lucia January 24, 2016, 6:21 pm

    First time making the Greek yogurt chocolate chip muffins. They were delicious, moist and perfect. I was a little nervous since the batter was a little bit thick, not cookie dough kind but thicker than other recipes. What else have you tried with the same basic recipe? Thank you so much!

  • Ashley March 22, 2016, 6:29 pm

    I want to make these but don’t keep vegetable oil on hand, think I can substitute coconut oil?

  • Ashley June 30, 2016, 10:27 am

    Just tried this recipe but I substituted half of the sugar with applesauce… We’ll see how they turn out! Thanks for the recipe!

    • Julia July 1, 2016, 6:26 pm

      Great idea! I am sure they turned out great!

  • Theresa February 22, 2017, 1:27 pm

    How many calories are these Greek yogurt chip chip muffins

  • Sofia March 22, 2017, 6:07 pm

    These muffins were delicious! I will definitely make them again. one suggestion is to change two cups flour, sifted to two cups sifted flour because u said to sift the flour first and then measure it. if u were measuring it first and then sifting, u would say two cups flour, sifted. Thank you for this amazing recipe! i love any recipe with greek yogurt in it!!!

    • Julia March 29, 2017, 12:43 am

      Thank you, Sofia! I am so glad you enjoyed this recipe! I love Greek yogurt, too, as it always creates nice texture in cakes and muffins.

  • Ashley July 19, 2017, 9:41 pm

    I cannot believe it has taken me this long to comment. My husband and I have made these muffins more times than I care to admit – we love them SO much. This time while looking up the recipe I happened to read some of the comments and felt I should contribute since I consider myself somewhat of an expert 😉

    First, this is my favorite chocolate chip muffin recipe. Hands down. Forever. (And I’ve tried a fair number of them.) I think it is the combination of the faint Greek yogurt flavor + chocolate chips. Can’t be beat. Plus, the salt to sugar to flour ratios are perfection.

    Second, for all those saying the dough is thick, it is. But that doesn’t make it any less of a muffin or any less delicious! Typical muffin recipes call for a lot of oil or melted butter. This one replaces much of that with Greek yogurt, which improves the taste and decreases the fat content. Plus you will feel full sooner because of the added protein from the Greek yogurt. Win-win-win!! I do feel like the recipe yields a slightly denser muffin, that is substantial while still being soft and moist. I mean, this is a MUFFIN. Not one of those greasy, sticky store-bought muffins without any substance. And, one last benefit of a thicker batter is that your chocolate chips won’t all sink to the bottom! Woo hoo!

    Finally, here are a few ways I’ve altered the recipe to make it perfect for me…

    1. Not sure if it is because of my altitude, but I had to decrease the oven temp to 375 degrees F for 20 minutes to yield muffins with a perfect rise and are barely browned on top, plus have a slightly crisp exterior and perfectly soft interior.

    2. Because of the decrease in oil in this recipe, the muffins do tend to stick to muffin liners a little more stubbornly. If this bothers you, I have found success by skipping the muffin liners altogether and just greasing my cupcake pan well.

    3. As far as substitutions go…tonight were low on chocolate chips tonight so I decided to sub blueberries for chocolate chips. Because I adore the Greek yogurt + chocolate chip combination I was sure I’d be disappointed by the blueberry ones. Instead, I think I may have even liked them better! I used frozen blueberries and had to cook them for 5 minutes extra but boy oh boy. They were perfection! The frozen blueberries made the muffins even more moist and the cooked blueberries on top looked beautiful! So I no longer think this is my favorite chocolate chip muffin recipe but my favorite muffin recipe period. (Besides whole wheat varieties.)

    In conclusion, MAKE THIS MUFFIN. And thanks Julia for my family’s favorite dessert, breakfast and snack!

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