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    Greek yogurt chocolate chip muffins

    By Julia | Updated: Jun 16, 2018 | Published: Sep 28, 2013 | 90 Comments

    59.9K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    Greek yogurt chocolate chip muffins on a plate with chocolate chips scattered around

     

    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!

    Greek yogurt chocolate chip muffins up close shot

    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!

    Greek yogurt chocolate chip muffins - shot from above

    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
    4.47 from 15 votes

    Greek yogurt chocolate chip muffins

    Greek yogurt chocolate chip muffins are a perfect breakfast, brunch or dessert.  Light and fluffy, with beautiful airy texture! Made with Greek yogurt, which replaces some of the vegetable oil, thus reducing the fat content!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 regular size muffins. Use one regular size muffin pan (12 muffins)
    Calories per serving 285 kcal
    Author: Julia

    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
    Prevent your screen from going dark

    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 Information
    Greek yogurt chocolate chip muffins
    Amount per Serving
    Calories
    285
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    122
    mg
    5
    %
    Potassium
     
    115
    mg
    3
    %
    Carbohydrates
     
    43
    g
    14
    %
    Sugar
     
    26
    g
    29
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    75
    IU
    2
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Calcium
     
    66
    mg
    7
    %
    Iron
     
    1.3
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword chocolate chip muffins, greek yogurt muffins
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    59.9K shares
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      Recipe Rating




    1. Ashley

      June 30, 2016 at 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!

      Reply
      • Julia

        July 01, 2016 at 6:26 pm

        Great idea! I am sure they turned out great!

        Reply
    2. Ashley

      March 22, 2016 at 6:29 pm

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

      Reply
    3. lucia

      January 24, 2016 at 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!

      Reply
    4. Sue

      January 18, 2016 at 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.

      Reply
    5. Olesya Kravchenko

      October 31, 2015 at 8:06 pm

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

      Reply
    6. Fiona

      June 13, 2015 at 1:17 pm

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

      Reply
    7. Kathryn Mason

      May 08, 2015 at 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!!

      Reply
    8. Serra

      February 23, 2015 at 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!

      Reply
    9. Amanda

      November 03, 2014 at 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!

      Reply
      • Julia

        November 05, 2014 at 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. 🙂

        Reply
    10. Carol

      October 17, 2014 at 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!

      Reply
      • Julia

        October 22, 2014 at 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

        Reply
    11. shannen

      August 27, 2014 at 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!!!!

      Reply
      • Julia

        September 05, 2014 at 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!

        Reply
    12. michelle

      August 20, 2014 at 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 .

      Reply
      • Julia

        September 05, 2014 at 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! 🙂

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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