Chocolate Greek Yogurt Muffins (Easy & Perfectly Soft)

These Chocolate Greek Yogurt Muffins are soft, rich, and loaded with melty chocolate chips in every bite. They’re made with simple pantry staples, bake in under 20 minutes, and get a little protein boost from Greek yogurt.

My girls love them before school with a glass of milk or scrambled eggs. If you’re a chocolate chip fan, be sure to bookmark my page so you can come back and try my original Greek Yogurt Chocolate Chip Muffins next.

Ingredients Notes for Double Chocolate Greek Yogurt Muffins

These chocolate muffins come together with ingredients you probably already have on hand.

• Flour – I use regular all-purpose flour. Any brand works but make sure it’s not “self-rising.” Scoop and level for best accuracy.
• Cocoa powder – Look for unsweetened cocoa powder in the baking aisle. I prefer to use a good quality brand, like Hershey’s or Ghirardelli.
• Sugar – Use standard granulated white sugar. Organic cane sugar also works as long as it’s fine-grained.
• Baking soda – Found in the baking aisle near the flour. Make sure yours is fresh — old baking soda won’t help the muffins rise properly.
• Salt – Regular table salt is perfect for baking because it dissolves easily.
• Butter – Any brand of butter is fine. Again, if you want to cut back on the butter, you could swap out half of it for extra virgin olive oil.
• Plain Greek yogurt – Use full-fat or 2% plain Greek yogurt for the moistest muffins. Avoid flavored or sweetened yogurt. Fage, Chobani, and store brands all work great.
• Milk – Whole or 2% milk works best for moisture, but you can use oat milk or almond milk in a pinch.
• Egg – I use one egg in this recipe. And don’t worry about getting it to room temperature. Straight out of the refrigerator is just fine.
• Vanilla extract – I use pure vanilla extract. I think it works better than imitation vanilla.
• Chocolate chips – You can use either semi-sweet, dark chocolate chips or a mix of both. I love these muffins with either one.

How to Make Greek Yogurt Chocolate Muffins

Preheat the oven to 375℉ and prepare your muffin tins by adding muffin liners or spraying with cooking spray.

In a large bowl, add the flour, cocoa, sugar, baking soda and salt. Whisk until mixed well. Set bowl aside.

In a medium sized bowl, add the butter. Microwave for 20 seconds. Stir and microwave another 15-20 seconds. You want the butter soft and mostly melted.

Add the Greek yogurt, milk, egg and vanilla extract to the bowl with melted butter. Whisk until just combined.

Pour the bowl of wet ingredients into the large bowl of dry ingredients. Using a spatula or large spoon, stir until just combined. Add the chocolate chips and gently fold into the batter. (Batter will be sticky. If you have trouble scooping it into the muffin liners or tray, you can try either spraying a cookie scoop lightly with cooking spray or chilling the dough for 10-15 minutes.)

Fill each muffin cup almost full. Top with a few additional chocolate chips, if desired.

Bake at 375℉ for 15-17 minutes. Muffins are done when a toothpick inserted into the center comes out clean. (Mine are done right at 15 minutes but each oven can be slightly different.)

Let them cool for 5-10 minutes in the tray before removing. Enjoy or let them fully cool before storing.

Substitutes & Variations

Butter: Replace half (or all) the butter with avocado or olive oil for a healthier fat alternative that will still keep the muffins moist. I personally prefer the richness that the butter adds which I don’t seem to get when using all oil. I recommend using at least ¼ cup of butter, but that’s just my preference!

Milk: Dairy-free milk works as long as it isn’t too thin; oat milk works best.

Add-ins: Stir in walnuts, peanut butter chips, sprinkles or espresso powder.

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5 from 7 votes

Chocolate Greek Yogurt Muffins (Easy & Perfectly Soft)

These super easy Chocolate Greek Yogurt muffins are soft, moist, and lightly chocolatey with melty chocolate chips in every bite. Made with Greek yogurt and simple pantry staples, they’re quick to mix, bake in under 20 minutes, and perfect for breakfast, snacks, lunchboxes or sweet treats. Kids and adults both love them!

Course Breakfast, Lunch, Meal Prep, Snack

Cuisine American

Keyword chocolate muffins, greek yogurt muffins, healthy muffin recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 15 muffins

Calories 228kcal

Ingredients

• 1¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¾ cup white sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ cup butter (or ¼ cup butter & ¼ cup olive oil)
• 1 cup plain Greek yogurt
• ½ cup milk
• 1 egg
• 2 tsp pure vanilla extract
• 1 cup chocolate chips (semi-sweet or dark)

Instructions

• Preheat the oven to 375℉ and prepare your muffin tins by adding muffin liners or spraying with cooking spray.
• In a large bowl, add the flour, cocoa, sugar, baking soda and salt. Whisk until mixed well. Set bowl aside.
• In a medium sized bowl, add the butter. Microwave for 20 seconds. Stir and microwave another 15-20 seconds. You want the butter soft and mostly melted.
• Add the Greek yogurt, milk, egg and vanilla extract to the bowl with melted butter. Whisk until just combined.
• Pour the bowl of wet ingredients into the large bowl of dry ingredients. Using a spatula or large spoon, stir until just combined. Add the chocolate chips and gently fold into the batter. (Batter will be sticky. If you have trouble scooping it into the muffin liners or tray, you can try either spraying a cookie scoop lightly with cooking spray or chilling the dough for 10-15 minutes.)
• Fill each muffin cup almost full. Top with a few additional chocolate chips, if desired.
• Bake at 375℉ for 15-17 minutes. Muffins are done when a toothpick inserted into the center comes out clean. (Mine are done right at 15 minutes but each oven can be slightly different.)
• Let them cool for 5-10 minutes in the tray before removing. Enjoy or let them fully cool before storing.
• If you make these and have a quick second to scroll down to the bottom of the page and click the stars to rate it, I would greatly appreciate it! It helps my little website so much, so thank you. :)

Nutrition

Calories: 228kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 134mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 219IU | Calcium: 41mg | Iron: 1mg

How to Store

Room temperature: Store in an airtight container for 3–4 days. If you have a few left around the 3-4 days mark, put them in the refrigerator to get a couple more days out of them. Just reheat in the microwave for about 10-15 seconds to bring back the softness.

Freezer: Freeze 3 months. Thaw on counter or microwave 10–12 seconds.