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.
Why You’ll Love These Greek Yogurt Chocolate Muffins
Moist & Tender: Perfectly soft every time. No dry muffins here!
Meal Prep: Great for snacks, lunchboxes, or a quick breakfast.
Foolproof: These chocolate muffins are extremely easy to make and perfect for bakers of all skill levels.
Kid-Friendly: My whole family LOVES these, including my two young daughters. For another Greek yogurt muffin recipe kids love, check out these Funfetti Greek Yogurt Muffins.
Healthier Swaps: Greek yogurt + real ingredients = a better-for-you chocolate muffin. I tried to minimize the sugar compared to a lot of other muffin recipes out there. To make these even healthier, you could also swap out ¼ cup of the butter and replace it with extra virgin olive oil.
Customizable: Add more chocolate chips, cinnamon, coffee, swirl in peanut butter, or sprinkle with sea salt flakes.
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.
Tips for the Best Greek Yogurt Chocolate Muffins
Don’t overmix the batter – Stir just until combined to keep the muffins light and fluffy.
Test for doneness – Since you can’t really tell when these get golden brown due to their naturally dark color, use the toothpick test. Insert one into the center and make sure it comes out clean.
Cool completely before storing – This helps trap less steam, so the muffins don’t get soggy. (I usually store mine in a large Ziploc bag on the counter.) Pro tip: If you use muffin liners, they are much easier to remove after muffins are completely cooled.
Chocolate Greek Yogurt Muffins (Easy & Perfectly Soft)
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
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.
More Greek Yogurt Muffin Recipes
If you enjoy baking muffins with Greek yogurt, here are a few more delicious flavors to try:
- Chocolate Chip Greek Yogurt Muffins – soft, fluffy muffins filled with melty chocolate chips and made with Greek yogurt for extra moisture and protein.
- Funfetti Greek Yogurt Muffins – a fun, sprinkle-filled muffin that’s perfect for birthdays, kids’ snacks, or weekend baking.
- Lemon Blueberry Greek Yogurt Muffins – bright, fresh muffins packed with juicy blueberries and a hint of lemon.
- Churro Kodiak Muffins – a higher-protein muffin made with Kodiak mix and finished with melted butter and cinnamon sugar.
Made these in mini muffin form and they are so cute and yummy!! Next time I might try the maple syrup instead of sugar and see how that works. Great recipe!
Hi! Could the sugar be replaced by maple syrup 1:1? I want to make these for my daughter but without the refined sugar.
I haven’t tried it personally, but another reader swapped the sugar for maple syrup in another one of my Greek yogurt muffin recipes that are very similar and they said the muffins still came out great!
Delicious and moist. Recipe is also really forgiving. I only had a little Greek yogurt but I also had a little ricotta cheese so I used both and made up the difference of the cup with some extra oil.
Toddler and husband approved.
Thank you for sharing the substitutions that worked out for you! That will help other readers. I’m so glad everyone likes them. I appreciate you taking the time to share that and to rate the recipe. It helps my little website so much. Enjoy the muffins! :)
These are so delicious! It’s impossible to have just 1. FYI salt is missing from your list of ingredients. I guessed and added a tsp.
Oops! Thank you so much for pointing that out! I’ll go update that now. I’m glad you figured out the salt and that they came out good! Thank you for sharing that. I really appreciate you taking the time to rate the recipe. :)
Made these this afternoon and they are SO good! Dangerously delicious! So chocolatey, soft, and perfect!
Thanks for the recipe!
I’m so glad you like them! I really appreciate you taking the time to share that and rate the recipe. I appreciate it so much! Enjoy the muffins. :)