Easy Greek Yogurt Chocolate Chip Muffins

These easy Greek Yogurt Chocolate Chip muffins are soft, perfectly sweet, and packed with chocolate chips. They’re also easy to make and use common ingredients that you probably already have on hand.

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

Ingredients for Chocolate Chip Muffins

These healthy Greek yogurt muffins come together with simple ingredients. Here’s what you need:

• Flour
• Sugar
• Baking soda
• Salt
• Butter – If you prefer to use less butter, you could also substitute avocado or olive oil for half the butter. Using all butter gives it an extra layer of richness, but they still taste amazing when you use half oil and half butter.
• Plain Greek yogurt 
• Milk – 2% or whole
• Egg
• Vanilla extract
• Chocolate chips 

How to Make Greek Yogurt Chocolate Chip Muffins

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.

Video Instructions

How to Store

These muffins can be stored in an airtight container at room temperature for 3-4 days. They will last a couple more days if placed in the refrigerator. When removed from the fridge, warm them up for 10-15 seconds in the microwave to bring back that extra softness.

For longer storage, wrap properly and keep in the freezer for up to 3 months. Thaw at room temperature or microwave in 15 second increments.

More Greek Yogurt Muffins to Try

I love to make muffins with Greek yogurt because it adds moisture while also adding a boost of natural protein. If you love baking with Greek yogurt too, here are a few more muffin recipes to try:

• Funfetti Greek Yogurt Muffins
• Lemon Blueberry Greek Yogurt Muffins
• Churro Kodiak Protein Muffins

Print Pin

4.99 from 70 votes

Easy Greek Yogurt Chocolate Chip Muffins

Soft and bakery-style Greek Yogurt Chocolate Chip Muffins with a protein boost from yogurt. A quick, family-friendly recipe perfect for breakfast, lunchboxes, or snacks.

Course Breakfast, Lunch, Snack

Cuisine American

Keyword chocolate chip muffins, easy muffin recipe, greek yogurt muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes 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 (or ¼ cup butter and ¼ olive or avocado oil – see recipe notes)**
• 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 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. :)

Notes

**If you prefer to use less butter, you could also substitute avocado or olive oil for half the butter. Using all butter gives it an extra layer of richness, but they still taste amazing when you use half oil and half butter. 

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