Greek Yogurt Chocolate Chip Muffins

Christina Marsigliese
90 Comments
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You will love these healthy Greek Yogurt Chocolate Chip Muffins that are packed with protein from a whole cup of Greek yogurt and sweetened with pure maple syrup. I make these a few times a week and they never last long as my kids devour them. This recipe is so simple to make and they're not too sweet at all with only ½ cup of maple syrup for a whole dozen muffins. I love using olive oil because I enjoy how the flavor pairs with maple and chocolate. You can adapt this recipe any way you'd like with other mix-ins or keep them plain without the chocolate - but, really... what isn't better with chocolate? If you love making healthy muffins, try my Sugar Free Banana Muffins, and if you want a classic, try these popular Bakery-Style Chocolate Chip Muffins.

healthy Greek yogurt chocolate chip muffins stacked on a plate

WHY THIS RECIPE WORKS

  • Easy to make - this recipe is super simple to make with a bowl and a whisk. You only need a few simple ingredients and they're ready in less than 30 minutes.
  • Not too sweet - just enough maple syrup adds the perfect amount of sweetness and moisture to make these delicious muffins ideal for breakfast or snacking any time of the day.
  • Moist chocolate chip muffins - these muffins are moist with a fluffy open texture just the way muffins should be. They are best enjoyed warm and freeze very well for later.
  • Mini dark chocolate chips - I use a blend of regular and mini chocolate chips because they go further and will distribute more evenly throughout the batter so that you get bits of chocolate in every bite.
  • Packed with protein - I use a whole cup of Greek yogurt and 2 eggs which adds a decent amount of protein to make these muffins extra satisfying.
healthy Greek yogurt chocolate chip muffins in muffin pan after baking

WHAT IS THE DIFFERENCE BETWEEN MUFFINS AND CUPCAKES?

The difference between muffins and cupcakes is the mixing method. Muffins fall in the category of "quick breads" which are simple batters that involve mixing wet ingredients separately to dry ingredients and then combining them together with minimal stirring to form the batter. They have a more open texture and spongy bouncy crumb texture.

Cupcakes generally follow the "creaming" method where you mix soft butter and sugar until pale and fluffy before mixing in eggs, dry ingredients and any other liquid ingredients. Cupcakes have a finer, tighter crumb structure with a delicate and tender texture.

healthy Greek yogurt chocolate chip muffins with bite on a plate

INGREDIENTS FOR HEALTHY GREEK YOGURT MUFFINS

  • All purpose flour - regular unbleached all-purpose flour works great for open-textured muffins. If you have bleached cake flour, then you can replace half of the unbleached all-purpose flour with cake flour and it will actually give you an even more exaggerated muffin top. That's because bleached flour absorbs moisture more readily and sets more quickly.
  • Olive oil - you can use any type of liquid oil for this recipe, and I really love using a light-tasting olive oil. It keeps these muffins soft since it is liquid at room temperature.
  • Pure vanilla extract - vanilla is the main flavor in these muffins so use your best one. I like this Madagascar Bourbon Vanilla extract.
  • Eggs - two whole eggs will set the batter into a nice soft spongy texture.
  • Greek yogurt - full fat Greek yogurt ads rich dairy notes and so much flavor and body.
  • Milk - I always bake with full fat whole milk. You can also use 2% milk.
  • Maple syrup - I sweeten the batter with pure maple syrup which ads wonderful flavor and moisture.
  • Dark chocolate chips - I love using some mini dark chocolate chips in my muffins, and you can use all regular chips if that's all you can find. Semisweet chocolate works great.
healthy Greek yogurt chocolate chip muffins ingredients
healthy Greek yogurt chocolate chip muffins sliced in half showing crumb texture

STEP BY STEP INSTRUCTIONS: HOW TO MAKE HEALTHY GREEK YOGURT CHOCOLATE CHIP MUFFINS

  • STEP 1). Combine dry ingredients. Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
  • STEP 2). Combine wet ingredients. Combine the wet ingredients. Combine Greek yogurt, maple syrup, olive oil, eggs, vanilla and milk in another large bowl and whisk until smooth and evenly combined.
  • STEP 3). Add wet ingredients to dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir together gently with a large spatula until mostly incorporated. Before all of the flour is combined, add the chocolate chips and fold them through until evenly distributed.
  • STEP 4). Scoop the batter. Use a large cookie scoop or two spoons to divide batter evenly into the prepared muffin liners, filling them so they are all the way full.
  • STEP 5). Sprinkle! Sprinkle extra chocolate chips and a generous sprinkle of coarse sugar over top.
  • STEP 6). BAKE. Bake for 15-20 minutes until golden on top and a skewer inserted into the center comes out clean. They should feel firm to the touch. Do not over-bake. Remove the pan from the oven and let cool for 5 minutes, then transfer muffins individually to a wire rack to cool.
healthy Greek yogurt chocolate chip muffin batter in muffin pan before baking
healthy Greek yogurt chocolate chip muffins in muffin pan after baking
healthy Greek yogurt chocolate chip muffins sliced in half showing crumb texture

EXPERT BAKING TIPS

  • Sift the dry ingredients. Sifting the flour will eliminate any lumps and separate all of the flour particles which means it will incorporated into the wet ingredients more easily and more quickly. This will minimize the amount of mixing required so that you ensure the muffins are soft.
  • Do not reduce the sweetener. The right amount of sugar sourced from maple syrup will make these muffins moist because it binds water so that it doesn't evaporate excessively during baking.
  • Do not over-mix. Just mix in the flour gently until well combined, but no need to whisk vigorously. Just mix until no streaks of dry flour remain. Any lumps will continue to get worked out as you scoop the batter into the muffin pan.
  • Do not over-bake. Over-baking will most definitely lead to dry muffins. Make sure you check with a skewer for doneness or press the tops - they should spring back.
  • Preheat the oven. The initial baking temperature is important to jump start the leavening agents to give a big lift initially to help create that muffin top. It also helps set the edges so that the batter doesn't spill out and spread too much which can make flat tops. I don't bake these muffins at a very high temperature like I do with my Bakery Style Chocolate Chip Muffins because these are slightly smaller and have less sugar, so they are more prone to drying out.
healthy Greek yogurt chocolate chip muffins stacked on a plate

RECIPE FAQ

Can I use any kind of chocolate chips in the batter?

Feel free to use your favorite kind of chocolate in this recipe since it doesn't rely on cocoa solids to add structure directly in the batter. You can use milk chocolate chips if you prefer. You can also use regular sized semisweet chocolate chips instead of minis and in this case I suggest reserving a tablespoon of the flour mixture to coat them in before folding into the batter so they don't sink to the bottom.

Can I add any other inclusions to this muffin recipe?

Yes! You can add up to ⅓ cup of chopped nuts or dried fruit. I'd recommend a soft variety such as walnuts or pecans.

How to make moist chocolate chip muffins?

These muffins have a soft moist texture. To ensure you get this texture, do not reduce the sugar. Sugar is important to hold moisture in. Also, be careful not to over-mix the batter. Over-mixing will initiate gluten formation which can lead to a tough crumb texture. Just mix until combined and a few small lumps are fine as they will mix through as you portion out the batter.

Why did my muffins stick to the paper liners?

This muffin batter has less sugar which can result in more adhesion than usual when baked in paper liners. I use these parchment paper liners that nothing ever sticks to. You can also spray your standard paper liners with cooking spray and that works very well!

Why did my muffins turn out dry?

Over-mixing, over-baking or over-measuring the flour are the key reasons why muffins can turn out dry. Be sure to measure your flour correctly. Adding too much flour is the most common mistake and leads to dry and crumbly cakes and muffins. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.

Can I freeze Greek yogurt muffins?

Yes! These muffins freeze very well. Just place them in a resealable freezer bag and freeze for up to 3 months.

How to store Greek yogurt chocolate chip muffins?

Store these muffins in an airtight container at room temperature for up to 2 days, then store in the fridge for longer. If stored in the fridge, I find they're best warmed slightly in the microwave.

If you love muffins, check out these recipes!

Small Batch Double Chocolate Banana Muffins The BEST Blueberry Muffin Recipe Small Batch Chocolate Chip Banana Muffins Spiced Sweet Potato Pie Muffins Moist Chocolate Fudge Swirl Banana Muffins Banana Blueberry Oat Muffins BEST Banana Oat Muffins Whole Wheat Chocolate Banana Muffins Chai Spice Chocolate Chip Banana Muffins Chocolate Swirl Pumpkin Muffins

Looking for more muffin recipes like this? Try these:

Baking with chocolate

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Greek Yogurt Chocolate Chip Muffins

Christina Marsigliese, Food Scientist MSc.
healthy greek yogurt chocolate chip muffins
You will love these healthier Greek Yogurt Chocolate Chip Muffins that are packed with protein and sweetened with maple syrup. I make these a few times a week and they never last long as my kids devour them. This recipe is so simple to make and they're not too sweet at all with only ½ cup of maple syrup for a whole dozen muffins.
4.73 from 18 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients
  

  • 1 ¾ cups (250g) all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240g) full fat plain Greek yogurt, at room temperature
  • ½ cup (150g) pure maple syrup
  • ⅓ cup (80ml/65g) liquid oil (I like to use olive oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • ¼ cup (60ml) whole milk, at room temperature
  • ½ cup (85g) semisweet chocolate chips (I use a blend of regular and mini dark chocolate chips)
  • 2 tablespoon coarse raw sugar for sprinkling on top

Instructions
 

  • Preheat the oven to 375 degrees F. Line a standard 12-cup muffin pan with paper liners. Here are really great parchment paper liners that I like to use for these muffins as they won't stick at all to these ones. If you are worried about sticking (since the batter is lower in sugar), then spray the paper liners with cooking spray.
  • Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
  • Combine the wet ingredients. Combine Greek yogurt, maple syrup, oil, eggs, vanilla and milk in another large bowl and whisk until smooth and evenly combined. Add the dry ingredients to the bowl with the wet ingredients and stir together gently with a large spatula until mostly incorporated. Before all of the flour is combined, add the chocolate chips and fold them through until evenly distributed.
  • Use a large cookie scoop or two spoons to divide batter evenly into the prepared muffin liners, filling them so they are all the way full. Sprinkle extra chocolate chips and a generous sprinkle of coarse sugar over top.
  • Bake for 15-20 minutes until golden on top and a skewer inserted into the center comes out clean. They should feel firm to the touch. Do not over-bake. Remove the pan from the oven and let cool for 5 minutes, then transfer muffins individually to a wire rack to cool.

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90 Comments

  3. My daughter loves muffins but not chocolate (definitely not my daughter lol) could you add banana or blueberries instead?

    Reply

    1. Hi Hannah! I haven't tested that but I think both could work. I also recommend trying my Sugar Free Banana Muffin recipe.

      Reply

  5. Could you please enclose the nutritional values when you post your delicious recipes. Thank you

    Reply

  6. Hi I made these yesterday morning. They were delicious and have all disappeared already. But we found it very hard to get them put of the cases. The bottoms stuck to the paper. Can I check if the temperature in the recipe is fan oven or conventional? Incase this is the reason for them sticking. Many thanks

    Reply

    1. Hi Liz! It could be due to the quality of muffin liners, but also because this recipe is low in sugar they also might tend to stick more to some liners. I would suggest lightly spraying the liners with cooking spray or using liners made from parchment paper (i.e. Paper Chef brand liners). Recipe is for conventional (no fan).

      Reply

  7. I tried these muffins today, they r amazing in taste , just having one issue. They got stuck with cupcake liners not released easily . What I did wrong ? Thanks

    Reply

    1. Hi Zaira! It might just be the liners. They are not all equal and some stick worse than others.

      Reply

      1. Hi Sonal! This recipe has only been tested with eggs, however a few readers have had success with egg replacer powders, like Bobs Red Mill Egg Replacer.

    2. Hi Sara! Sorry I don't have that information, but there are free online resources/nutritional calculators that you can use by entering the recipe.

      Reply

  9. Any thoughts on subbing whole milk for almond milk, and oil for applesauce? Is that too many modifications? Thanks for the recipe!

    Reply

    1. Hi Nikki! I have not tested that but it could probably work, just not sure about the final texture.

      Reply

    1. Hi Susan! Yes, it is more coarse and darker in color than regular white granulated sugar. It is just for topping so you can use what you have in a pinch.

      Reply

    1. Hi Lynn! The best substitute would be diluted honey at 2/3 the amount of maple syrup, with the remaining 1/3 water.

      Reply

    1. Hi Mary! This recipe has only been tested with AP flour, but many readers have reported success with King Arthurs and Bobs Read Mill gluten free flour.

      Reply

  14. 5 stars
    I made these muffins today and followed the recipe as written. They were incredibly easy to make. The end result was delicious fluffy muffins! I had 2 right away and my kids loved them too! I’m freezing half to have on hand for the kids! Oh the only thing I didn’t add was the sugar on top since I was in a rush but still absolutely delicious! Make them! You will not be disappointed.

    Reply

    1. Thanks for the feedback Susana! I'm so glad you and your kids enjoyed the muffins 🙂

      Reply

    1. Hi Lisa! It might have a slightly dryer texture. If using fat free yogurt, I would recommend increasing the milk to 1/3 cup.

      Reply

  16. 5 stars
    Just made these and they are AMAZING!! Super easy, so tasty - and I love the spring when you squeeze them!

    Reply

  17. The email version of the recipe shows 1 cup of mashed banana - but the recipe on your site doesn't - would you kindly clarify?

    Reply

    1. Hi Megan! Sorry that was an error on the email. The recipe card on the website is correct.

      Reply

      1. Hi Sophia! Yes you can, but I would consider increasing the milk to 1/3rd of a cup.

    1. Hi Willow! Great question, yes all ingredients should be at room temperature for best results. I will add that note to the recipe.

      Reply

    1. Hi SoCalJLR! I have not tested that, but the texture and volume will be very different. For best results I recommend to follow the recipe.

      Reply

    1. Hi Tania! Sorry I don't have that information, but there are free online resources/nutritional calculators that you can use by entering the recipe.

      Reply