Easy Greek Yogurt Chocolate Chip Muffins

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.

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.

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.