Greek yogurt chocolate chip muffins are amazingly soft, light and fluffy, with that beautiful airy texture! Made with Greek yogurt, which replaces some of the vegetable oil, thus reducing the fat content!
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 Greek yogurt chocolate chip muffins will make your breakfast complete, too!
I loved these so much, I actually had one for breakfast, and the second one - after dinner, for dessert! So, yes, make these chocolate chip muffins both for breakfast and dessert!
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
Ingredients
- 2 cups all-purpose flour , sifted or otherwise aerated (see my note below)
- 1 cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 2 eggs
- ⅔ cup Greek yogurt (I used 2% plain Greek yogurt)
- 1 cup chocolate chips
Instructions
Important note about properly measuring flour using measuring cups:
- 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! 🙂
How to make muffins:
- Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners.
- In a medium bowl, mix together flour, white sugar, salt, and baking powder.
- In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
- Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
- Fold in the chocolate chips into the batter from step 4.
- Fill muffin cups with the muffin batter about ¾ full. Bake for about 20 minutes in the oven, or until toothpick inserted in the center of the muffin comes out clean.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I madeva nice butter cream glaze on top.
So delicious these muffins are!
I am glad you liked them! Thank you so much for the comment! 🙂
I made these and put a nice butter icing on top...delicious.
Glad you enjoyed them!
I half the sugar and they are really amazing!
Monica, I am glad you enjoyed this recipe!
These are my go to delicious muffins. You can play with the amount of sugar you use as well
Monica, thank you for such a positive comment! 🙂 Glad you enjoyed the muffins!
These are amazing! 20 mins was perfect, they came out fluffy and delicious.
So happy to hear you liked these! 🙂
Trader Joe’s now has a cinnamon roll spread, used this instead of chocolate chips (also, used fat free Greek yogurt) and was delicious! Yummy 🙂
So glad you enjoyed this recipe. Thank you for your comment!
I bake these muffins weekly have
for a few years now. My daughter in law fell
love with them now makes them for her family. Today
I had to use regular yogurt bought some thinking
it was Greek! Hopefully they turn out okay. My favorite
recipe ever!
Thank you for such a wonderful comment! So happy you've been enjoying this recipe!
This recipe sounds super healthy for the grandkiddo (instead of those Hostess bites) 🙁 ! Has anyone made mini muffins? How long would I bake them? Thanks,
Bake mini muffins for 10 minutes, then check with a toothpick and bake longer if needed, checking 5 minutes later to avoid over baking.
Hello Julia,
Is it ok to use whole Greek yougurt instead of the 2%.?
Thanks!
Yes, totally fine! In fact, the more fat the yogurt has the better. But the beauty of this recipe is it works well even with 2% Greek yogurt.
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!
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!!!
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.
How many calories are these Greek yogurt chip chip muffins
I don't have calorie information on my site, but you can plug in the ingredients into this site to get the info: https://www.caloriecount.com/