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!
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.
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