a chocolate chip muffin cut in half to show the middle

As a mom with a picky eater at home, I’m always looking for ways to sneak extra nutrients into meals, especially protein. That’s how these Easy Greek Yogurt Chocolate Chip Muffins came about. I wanted to create a muffin recipe that not only tastes amazing, but also provides a little extra protein thanks to the addition of Greek yogurt.

I personally like to have these on hand for my daughters lunch boxes or for a quick, filling snack after school. For breakfast, we pair the muffins with either a piece of sausage, a small cup of Greek yogurt or some cheese, for a high-protein meal that makes a great start to the day.

Another goal of mine was to make a recipe without oil. So many muffin recipes rely on oil for moisture, but I wanted to see if I could find something to replace that and… butter was just that. After some trial and error, I’ve finally arrived at the perfect recipe that I’m super excited to share with you!

These Easy Greek Yogurt Chocolate Chip muffins are incredibly moist, perfectly sweet, and loaded with chocolate chip goodness. They’re also easy to make and use common ingredients that you probably already have on hand. Give them a try and don’t forget to come back and leave a comment to let me know how they turned out! 🙂

WHY YOU’LL LOVE THESE

Moist and Fluffy Texture: The Greek yogurt and melted butter keep the muffins moist and soft, ensuring a tender, fluffy texture in every bite, unlike some oil-free baked goods that can turn out dry.

Easy and Quick to Make: This recipe is simple and straightforward, requiring only basic ingredients and little prep time, making it perfect for busy schedules.

Versatile and Family-Friendly: Whether for breakfast, snack time, or dessert, these muffins are a versatile treat that both adults and kids will love.

INGREDIENTS

  • Flour
  • Sugar
  • Baking soda
  • Salt
  • Butter
  • Plain Greek yogurt 
  • Milk – 2% or whole
  • Egg
  • Vanilla extract
  • Chocolate chips 

STEP-BY-STEP INSTRUCTIONS

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

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

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

Next, add the Greek yogurt, milk, egg and vanilla extract to the bowl with melted butter. Whisk until well 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.

large glass bowl with muffin batter mix in it

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 the muffins cool in the tray for 5-10 minutes before removing them. Enjoy immediately or let them fully cool and store in an airtight container for up to 5 days.

VIDEO INSTRUCTIONS

TIPS & NOTES

Measure Flour Correctly: For the best results, spoon the flour into your measuring cup and level it off with a knife. Avoid packing the flour, as this can result in dry, dense muffins.

Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the muffins dense and tough, so it’s important to keep it light.

Storage: These muffins can be stored in an airtight container at room temperature for 4-5 days. For longer storage, wrap properly and keep in the freezer for up to 3 months.

If you’re looking for another sweet treat that’s not overly complicated to make, you should check out my Easy Churro Cookies. Me and my daughters love to make these together.

a chocolate chip muffin cut in half to show the middle
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4.95 from 20 votes

Easy Greek Yogurt Chocolate Chip Muffins

Moist and fluffy Greek Yogurt Chocolate Chip Muffins with extra protein, no oil, and perfectly sweet flavor. Easy, simple and delicious!
Course Breakfast, Lunch, Snack
Keyword Muffin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14 -15
Calories 200kcal

Ingredients

  • 2 cups all purpose flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter
  • 1 cup plain Greek yogurt
  • ½ cup milk 2% or whole
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup chocolate chips

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, 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 well 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.
  • 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 and click the stars to rate it, I would greatly appreciate it! It helps my little website so much, so thank you. 🙂

Nutrition

Serving: 14muffins | Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 227mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 235IU | Calcium: 40mg | Iron: 1mg

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41 Comments

  1. 5 stars
    Really easy to make and the whole family loved them

    1. So glad everyone liked them! Thanks for the rating!

  2. 5 stars
    Super soft and yummy!!

    1. I’m so glad you liked them! Thank you so much for the rating 🙂

  3. 5 stars
    I made these today..I had a big container of vanilla bean Greek yogurt left from our Christmas morning smoothies😄 they are super soft and moist..I did a double batch to put some in the freezer for lunches and after school snacks for my grandchildren..it’s a keeper 😋

    1. I bet the vanilla in the yogurt added even more flavor. I’ll have to try that! I’m so glad you like them. 🙂

  4. Do you have nutrition information?

    1. Not as of right now, I’m sorry! I’m still working on trying to get that info to show on my recipes.

  5. 5 stars
    Haven’t tried yet but look delightful cooking!!

    1. I hope you enjoy them! 🙂

  6. 5 stars
    Excellent! My 3 picky kids devoured!

  7. 5 stars
    So yummy. Any advice for storing it?

    1. I’m glad you like them! You can keep these in a container or large Ziploc bag for up to 4-5 days at room temperature.

  8. 5 stars
    So soft & moist! These were a hit. Easy & delicious.

  9. 5 stars
    These are moist and delish! Great recipe!

    1. Thank you so much! I’m glad you liked them!

  10. 5 stars
    Best. Muffins. Ever.

    1. Best. Comment. Ever. 🙂 I’m glad you liked them! Thank you so much for the rating!

  11. 5 stars
    Very moist and delicious!

  12. 5 stars
    Very good and easy to make. My kids approved!

    1. Yay! So glad the kids liked them! Thank you so much for coming back to rate it 🙂

  13. Can this recipe be used for mini muffins ?

    1. I’m so sorry for the delay! I just saw this question – and yes! I think this would work for mini muffins. However, I would reduce the baking time to 10-12 minutes. Check them at 10 by sticking a toothpick in and if it comes out clean, they’re good. If not, bake an additional 1-2 minutes and recheck.

  14. Made a double batch and they were so moist & loved by the entire family that I’m making another double batch one week later. Thanks! I’ll be checking back for nutritional info sometime too.

    1. I am so glad to hear that! Thanks for sharing that! And I actually just got the program I need to calculate nutrition info on my recipes, but I have to go in and manually update each one. I’ll do this recipe in the next couple of days for you!

  15. 5 stars
    Enjoyed these muffins! We added 1/2 tsp baking powder yet as well to get them fluffier, and they were delicious!

  16. 4 stars
    Loved the light batter texture and also loved the fluffiness of the muffins. They were very moist! Mine took closer to 20 minutes to bake. I was not the biggest fan of having to use what seemed like so much sugar. I used organic raw cane sugar due to being out of coconut sugar. But, is there a way to reduce the amount of sugar or could you provide half and half of honey and something else to sweeten?

    1. I haven’t made these with less sugar but I think cutting back just a little shouldn’t affect the results much. I think 1/2 cup should be safe to try, if that’s a better amount for you. If you try them with less sugar or any alternatives, let us know how they turn out! 🙂

  17. 5 stars
    Amazing recipe, These were delicious!

    1. I’m so glad you liked them! Me and my girls love these so much too. Thank you so much for taking the time to rate it!

  18. 5 stars
    These were amazing! We all enjoyed them very much and will be making these often!

    1. That makes me so happy to hear! I work so hard on these recipes and there is no better feeling than when people are genuinely enjoying them. I really appreciate you taking the time to rate it and comment. Thank you so much!

  19. 5 stars
    Super simple, and my kids can’t get enough of them! Makes breakfast on the go so easy!

  20. 5 stars
    Thanks for the recipe!!

    1. You’re welcome! Glad you’re enjoying it! Thanks so much for the rating 🙂

    1. I’m so glad! Thanks for taking the time to come back and rate the recipe! I appreciate it so much.

  21. 5 stars
    Delicious and easy! Do you think we could sub the chocolate chips for blueberries and have similar results?

    1. I think that would be totally fine! I keep wanting to try that but one of my daughter’s is so picky and I hate to make a batch she won’t eat lol. If you try it, let me know how they turn out!

  22. 5 stars
    I’ve tried many different chocolate chip muffin recipes but this is the BEST one yet!!

    These muffins are so tasty, so soft, and so moist! I think they tasted even better the second day! I bet they would also be yummy with sprinkles instead of chocolate chips, like a birthday cake muffin. I did need to cook them just a few extra minutes than what was on the recipe, but I think that’s just my oven.

    If you are reading this right now, you need to make these muffins!!

    1. This was such an amazing comment to wake up to! I really appreciate you sharing this and taking the time to write it. Comments like this help keep me going. I’m so glad you like the muffins, and I think sprinkles would be amazing! I’ll have to try that. I’m sure my daughter’s would love that version. 🙂

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