These Greek yogurt chocolate chip muffins are an easy and delicious treat you can whip up with 11 simple ingredients. With 6 grams of protein per muffin, these sweet meal prep friendly snacks are a fun way to add a bit of protein to your day. Light, fluffy, and tender, are ready in 30 minutes!
Perfect as a grab-and-go breakfast or a mid-afternoon snack, these chocolate chip muffins made with Greek yogurt as a simple but delicious treat!
Why You’ll Love This Recipe
- It’s super easy to make! Mix the dry ingredients, mix the wet ingredients, combine, and bake!
- They’re moist, fluffy, tender, and delicious!
- There are around 6 grams of protein per muffin, as I use Greek yogurt in the batter. While it might not seem like a ton of protein, it’s a great protein-packed snack in the form of a sweet muffin! There’s also not a ton of added sugar compared to a standard muffin, so this is a healthy chocolate chip muffin in my books!
Ingredients You’ll Need
flour — these Greek yogurt muffins use all-purpose flour, so you’re likely to have what you need on hand! I haven’t tested this recipe with a different flour, so unfortunately, I’m not sure how they’ll end up if you swap the flour.
baking soda & baking powder — make sure these aren’t expired! If you’re pulling old boxes out of the back of the pantry, they might have lost their effectiveness in their leavening properties. You’ll need to use both to ensure your muffins come out light and fluffy like mine!
salt — just a pinch of kosher salt to balance everything out.
Greek yogurt — make sure you’re using full-fat Greek yogurt for the best results. While you can use vanilla, I’m using plain Greek yogurt as there is less sugar. I’ve also noticed that the plain Greek yogurt that I buy tends to be higher in protein, lower in calories, and in sugar than my vanilla version.
oil — using oil in muffins helps them stay soft and tender at room temperature. Use olive, vegetable, or canola oil.
milk — use whole milk for the best flavor. I haven’t tried testing this with nut milk, only cow’s milk (and lactose-free cow’s milk).
eggs — make sure the eggs are at room temperature. This ensures they mix into the batter without you having to overmix it.
vanilla extract — use real vanilla extract for the best flavor.
maple syrup — I use maple syrup to sweeten the muffins. Make sure to use real maple syrup. Real maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup.
chocolate chips — I love using mini chocolate chips as you get more evenly dispersed chocolate throughout the muffins. If you only have regular chocolate chips, that’s totally fine. You’ll get lovely pockets of chocolate instead.
How to Make Greek Yogurt Chocolate Chip Muffins
- Heat the oven to 425°F and line a muffin tin with liners. Spray with non-stick.
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, add the Greek yogurt, oil, milk, eggs, vanilla extract, and maple syrup.
- Whisk to combine.
- Add the bowl of wet ingredients into the dry ingredients.
- Whisk to combine, making sure to stop when just combined. Do not over mix the muffin batter.
- Add the chocolate chips and mix until just combined. Feel free to set some chocolate chips aside to place on top of the muffins if desired.
- Fill the muffin tin using a large ice cream scoop or a quarter-cup measuring scoop; the batter should go almost all the way to the top. Top with the leftover chocolate chips.
- Bake for 5 minutes at 425°F, then without removing the muffins from the oven, reduce the oven temperature to 350°F. Bake for an additional 12 to 15 minutes or until a toothpick inserted in the center of the muffins comes out clean. The total time these muffins take in the oven is about 17 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.
Recipe Tips and Notes
- This Greek yogurt chocolate chip muffins recipe doesn’t use a ton of oil, so I recommend spraying the muffin liners with some non-stick spray to help prevent them from sticking to the paper liner.
- Avoid overmixing the batter. Too much mixing will help gluten strands form, leading to a less fluffy muffin.
- Anything in the fridge, bring it out ahead of time, so they are room temperature. This helps prevent overmixing.
- 2 cups of flour is 240 grams. Weighing it with a scale is the most accurate way to ensure you don’t add too much flour. However, if you don’t have a scale, don’t scoop flour directly out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. This will prevent over-packing the measuring cup. I use this super basic Amazon brand scale.
- Make sure you remember to turn the oven temperature down after 5 minutes. This initial high temperature will quickly lift the muffin tops so they’re extra high to make beautifully tall muffins, but they’ll overbake and dry out if you leave it at 450°F. I use this same method for my pumpkin banana muffins, which come out perfectly every time!
- Make sure to use full-fat Greek yogurt so you get the airy texture. The bit of extra fat from the yogurt helps!
- I find that the liners do stick a bit when the muffins are cold. I either remove the liners when they’re still warm from the oven or heat them up before peeling them later.
Make Ahead Tips
- Meal prep: once cooled, place the healthy chocolate chip muffins in a large zip top bag or airtight container and store at room temperature for up to 5 days. You want the muffins to be cool, or the chocolate chips on the tops of the muffins will get squished.
- Freezer: you can freeze the cooled muffins for up to 3 months in a large freezer-safe zip top bag or airtight freezer-safe container. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Greek Yogurt Chocolate Chip Muffins Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup greek yogurt, plain, full-fat
- ¼ cup olive oil
- ¼ cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup maple syrup
- 1 cup mini chocolate chips
Instructions
- Heat the oven to 425°F and line a muffin tin with liners. Spray the liners with non-stick to prevent sticking.
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, add the Greek yogurt, oil, milk, eggs, vanilla extract, and maple syrup and whisk to combine.
- Add the bowl of wet ingredients to the dry ingredients. Whisk to combine, making sure to stop when just combined. Careful not to over mix.
- Add the chocolate chips and mix until just combined. Feel free to set some chocolate chips aside to place on top of the muffin batter, if desired.
- Fill the muffin tin using a large ice cream scoop or a quarter-cup measuring scoop; the batter should go almost all the way to the top. Top with the leftover chocolate chips.
- Bake for 5 minutes at 425°F, then without removing the muffins from the oven, reduce the oven temperature to 350°F. Bake for an additional 12 to 15 minutes or until a toothpick inserted in the center of the muffins comes out clean. The total time these muffins take in the oven is about 17 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.
Nutrition Per Serving
More Healthy Treats to Try
- Chocolate Protein Pudding Recipe
- Protein Chocolate Peanut Butter Cups
- Crunchy Peanut Butter Cups
- Banana Snickers Bites
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