These Greek Yogurt Muffins with Chocolate Chips make the perfect low fat sweet snack. Moist, tender, and quick & easy to make!
Estimated reading time: 10 minutes
These Greek Yogurt Chocolate Chip Muffins are truly the most moist and delicious chocolate chip muffins you’ll ever make – they’re easy to make in only one bowl, they’re under 250 calories per muffin, and they bake up deliciously moist and tender and FULL of melty chocolate!
If you’ve ever eaten a dry, flavourless muffin you’ll definitely appreciate how adding Greek yogurt to muffin batter can make a BIG difference! Greek yogurt is super thick and creamy, which makes it a great ingredient to add to baked goods. It helps with moisture retention and creates muffins that are tender and ultra moist. Unlike regular yogurt, Greek yogurt is strained to remove excess liquid (called whey), which creates a concentrated yogurt that’s thick and oh so creamy.
Because of its high protein content and reduced water content, Greek yogurt contains more protein than regular yogurt. When you incorporate it into your muffin batter, those proteins trap moisture and prevent it from escaping during baking. The result is soft, tender muffins with the perfect crumb and just the right amount of moisture.
When choosing Greek Yogurt for baking recipes, be sure to go for an unflavoured or plain yogurt that’s not too high in fat (we like to use 2% in our recipes) with no added sugar or sweetener. Too much fat and added sugar will affect the outcome of baking recipes, so plain Greek yogurt is best.
There are so many reasons we LOVE making Muffins with Greek Yogurt! Here are just a few:
- They are EASY to MAKE – We love how simple this recipe is to make with ingredients that you probably already have on hand.
- They make the BEST SNACK or breakfast – These Greek yogurt chocolate chip muffins are great for snacks and breakfast on busy mornings.
- They’re easy to CUSTOMIZE – Add nuts or fresh berries in place of the chocolate chips to switch up the flavour to your tastes.
- They FREEZE well – We love making a big batch and throwing them in the freezer for a grab and go breakfast or snack!
Want to make the BEST Greek yogurt muffins? Follow all our PRO Tips and Tricks below!
It is important to bake your muffins right after you mix them since mixing the wet and dry ingredients activates the leaving agent. Preheat your oven first so you don’t have to wait for it to heat up after you’ve mixed the batter. This will help your muffins bake up nice and fluffy.
Use low fat to full fat Greek yogurt (1-2%) for this recipe. If you use fat free yogurt, the muffins might come out a little more dense and heavy because of the added water content in fat free yogurt.
Baking muffins with room temperature dairy and eggs helps the batter come together more smoothly and keeps the muffins soft and fluffy.
Mix your dry ingredients first, separately from your wet ingredients. This will make sure the baking powder is mixed evenly throughout the batter, helping the muffins rise evenly.
When mixing your dry and wet ingredients together, mix only until the flour disappears (about 8-10 turns of a mixing spoon when mixing by hand). This helps the muffins stay fluffy and soft and prevents tunnelling (when large holes form in the batter from over-mixing).
Measure the flour in a dry measuring cup and scrape off the excess off the top with a knife. Liquids should be measuring in a liquid measuring cup. Measuring the liquid correctly can prevent you from adding too much, which makes the muffins dense and heavy.
If you want your muffins to bake evenly, divide the batter as evenly as you can between the muffin cups. An ice cream scoop creates the perfect portion size.
If you are having trouble with this muffins with Greek yogurt recipe, follow the solutions we recommend below.
The muffins can be dry after baking if you accidentally add too much flour. Make sure to scoop and level off the flour before adding it to the bowl. Using fat free yogurt can also make the muffins dry after baking.
Over-mixing the batter can lead to dense muffins. Mix only until the flour has been incorporated to ensure light and fluffy muffins. The muffins are can be dense and heavy if the ingredients are not measured properly.
Under-baking leads to the inside being gummy on the Inside. Use a toothpick to test the doneness and remove them from oven when the tops are golden brown.
Make sure to fill the muffin pan evenly, and fill them 3/4 full so that the muffins bake evenly. Too much batter will cause them to overflow and make a mess of the oven, while too little batter will make the muffins flat on top and too short.
The leavening agent in muffins is usually baking powder (sometimes combined together with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
Here are the kitchen items you’ll need to make these delicious muffins (paid links):
- a good mixing bowl
- a wooden spoon
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- muffin tins
- measuring cups for liquid ingredients
If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.
A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).
To make this Greek yogurt muffin recipe, you’ll need these ingredients (paid links):
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup skim milk
- 3/4 cup low fat Greek yogurt (1-2%)
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Try these variations on this simple Greek yogurt chocolate chip muffins!
- Peanut Butter – Add in 1/4 cup of peanut butter and use dark chocolate chips instead of semi-sweet chocolate chips.
- Dark Chocolate – Add in 1/4 cup of cocoa powder to make these extra chocolate muffins with dark chocolate chips.
- Oatmeal – Swap 1/4 cup of flour with 1/4 cup of oatmeal to make the muffins more hearty.
- Chai Chocolate – Add in cinnamon, nutmeg and ginger to the batter for a Chai Chocolate tasting muffin.
- Orange – Stir in orange zest to the batter for a hint of citrus.
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Time needed: 33 minutes
Follow these steps for the perfect Greek yogurt muffins!
- Preheat your oven.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a 12-cup muffin tin with paper liners.
- Whisk the dry ingredients together.
In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Add the wet ingredients.
Add the milk, Greek yogurt, vegetable oil, eggs, and vanilla, then stir everything together with a wooden spoon or a spatula.
- Add the chocolate chips last.
Gently stir in the chocolate chips once everything is combined, just until they’re distributed evenly throughout.
- Bake to perfection.
Portion the batter into the 12 muffin cups evenly and bake at 375 degrees Fahrenheit (190 degrees Celsius) for 17-19 minutes or until the muffins are cooked through (test with a toothpick!) and are a light golden brown colour on top.
Why put Greek yogurt in muffins?
Greek yogurt adds a lot of moisture to muffins and gives them a delicious flavour and texture.
Can you substitute Greek yogurt for milk in baking?
Yes, we suggest substituting Greek yogurt for milk in muffin recipes using a 1:1 ratio. You can also substitute plain regular yogurt for milk in muffin recipes.
What is a substitute for Greek yogurt in muffins?
Choose plain regular yogurt in muffins if you don’t have Greek yogurt on hand. You can also use sour cream as a substitute for Greek yogurt.
Can I skip yogurt in muffins?
We don’t recommend skipping yogurt in muffin recipes. Instead, substitute it with sour cream or even milk.
What does yogurt do in baking?
Yogurt creates a tangy flavour and a moist, tender texture.
Can I use Greek Yogurt instead of milk for muffins?
Yes, we suggest substituting Greek yogurt for milk in muffin recipes using a 1:1 ratio. You can also substitute plain regular yogurt for milk in muffin recipes.
How long to bake Greek yogurt muffins?
Greek yogurt muffins require about 17-19 minutes of baking time.
How do I store muffins with Greek yogurt?
These muffins keep in an airtight container for up to three days at room temperature.
We hope you love these Greek yogurt muffins as much as we do! Let us know in the comments below, what’s your favourite go-to muffin recipe? We’d love to know!
More Delicious Muffin Recipes
- Best Ever Banana Muffins
- Chocolate Chip Mini Muffins
- Best Ever Rhubarb Muffins
- Zucchini Blueberry Muffins
- Double Chocolate Zucchini Muffins
- Raspberry Lemonade Muffins
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Greek Yogurt Muffins with Chocolate Chips
Recipe: Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup skim milk
- 3/4 cup low fat Greek yogurt (1-2%)
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Recipe: Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Add the milk, Greek yogurt, vegetable oil, eggs, and vanilla, then stir everything together with a wooden spoon or a spatula.
- Gently stir in the chocolate chips once everything is combined, just until they’re distributed evenly throughout.
- Portion the batter into the 12 muffin cups evenly and bake at 375°F (190°C) for 17-19 minutes or until the muffins are cooked through (test with a toothpick!) and are a light golden brown colour on top.
- Let the muffins cool for several minutes and enjoy warm.
Recipe: Notes
Storage and Reheating Instructions
These muffins keep in an airtight container for up to three days at room temperature. Reheat slightly before serving, if desired. Freeze in an airtight container for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
I don’t know why but mine didn’t brown on top. I even left them in a few extra minutes.
It sounds like maybe your oven temperature is a bit off, although these muffins don’t brown too much. As long as they pass the toothpick test, they’re done!
Mine either!! Just pasty white.
Yeah, mine either. And, I don’t buy the explanation that my oven’s temperature is “off” when I have baked dozens and dozens of muffins in the same oven without issue.
A tip I learned is to set the oven to 425° and bake the muffins at that temp for the first 5 mins then reduce the temp to whatever the muffin recipe suggests. In this case it would be 375° then continue to bake for the rest of the recommended baking time. This has truly helped me with every muffin recipe I’ve ever made. I used to just follow the directions exactly. But the extra high temp helps the muffins to rise properly and I also noticed my muffins that often wouldn’t brown do brown on the tops when I use this method.
These muffins look so soft and tasty!!
Thank you!
great muffin recipe but i would cut down on the chocolate chips next time. maybe a cup and a half or even a cup.
Glad you liked the recipe!
I agree 100%! I put two cups of mini choc chips and my muffins came out extremely chocolatey. (No complaints from my kid critics!) Now that I am revisiting the recipe today I see it calls for just 1 cup of chips. I can’t be crazy if you did the same… right? 😝
Has recipe changed was reading reviews about chocolate chips but recipe say 3/4 cup
Yes, the recipe has been retested and updated. Let us know how your muffins turn out!
Mine turned put great. I am making another batch right now 😊 I only put 200g of chocolate chips though it seemed more than enough specially since I gave it to kids so there was enough chocolate all over their hands and faces already…imagine 2 cups lol would try it next time though
So glad you liked the recipe! Thanks!
Just made these with my 2 year old. He loves helping me cook and bake. This is a perfect recipe for toddler helpers, it’s quick and easy and doesn’t require any equipment and too many bowls. I used half the amount of chocolate chips myself and reduced the sugar amount slightly too but had full fat milk and greek yogurt at hand. Brilliant result! Thank you!
So glad you both enjoyed them! 🙂
Would applesauce work as a substitute for the oil? Or would you have other suggestions for that?
Applesauce would, although it will change the consistency of the muffins slightly. But this recipe is very forgiving 🙂
Omg love this recipe! I used 3/4 cup sugar and a cup of chocolate chips for a double batch. (24 muffins) It cake out perfectly with a golden brown top. A little crispy maybe because I placed it in for a while longer. It was soft and light. Going to try this with blueberries next! 😬
Thanks for your comment Iska!!
Could I bake this recipe in a loaf pan instead of a muffin tin? What temperature and time would I use?
The temperature would stay the same and the time would likely be between 35 and 45 minutes. I haven’t done this, so watch it carefully!
That’s how long it took for mine to bake.
Only used 1 1/2 cup (1 bag) of dark chocolate chips and baked for 22 min (switched sides at 15th minute) … juicy ~ thank you for the recipe; and other people’s comments
So glad you enjoyed them! Thanks so much for taking the time to leave a comment! 🙂
Hi! How would you adapt the timing on these for mini muffins? Doing an egg challenge and my daughter will only eat the minis.
Thanks!
I’d recommend cutting the time in half.
can I use natural yogurt inplace of greek yogurt?
Greek yogurt has less moisture, which is why it works well in this recipe. Natural yogurt could be drained before using (use cheesecloth), or you could just use plain yogurt as it is. The recipe will still work well!
I love these muffins and I’ve even managed to get my sisters to love them – they don’t know about greek yogurt which they don’t like.
They super easy to make, very tasty and soft. I always make them when I go over to my friend’s, or just as a quick and delicious dessert.
So glad you like them! 🙂
Going to make these today. Can you use full fat Greek yogurt? I hope so it’s all I’ve got! Also can you substitute white sugar for caster sugar?
Yes and yes! 🙂
Can I substitute flour with coconut flour for
I’ve never done this, so I can’t comment on how well it would work. Sorry!
Very nice and easy. I didn’t want it too sweet and we didn’t have chocolate chips so I used 2 crumbled up chocolate bars (Flake) and it was just sweet enough which is perfect for us. Great for lunchboxes. Greek yoghurt adds a nice flavour too. They also held their shape well and didn’t stick to the patty cases like Other muffins do.
Thanks for the feedback! Glad you enjoyed them! 🙂
These are delicious, thank you for the recipe! I used 3/4 cup of mini chocolate chips instead and 3% greek yogurt and 2% milk because I was making them for my toddler and they turned out great!
So glad you enjoyed them! Thanks for the positive feedback!🙂
I’m quarantined and I don’t have greek yogurt, is there anything I can use to substitute?
Yes! You can use 1/2 cup of sour cream and 1/4 cup of buttermilk. Happy baking!
I don’t have skim milk – will oat milk work? Or water?
Oat milk will work.
Very good! Used oat milk instead of skim, 0% fat yogurt, and 1/2 cup of mini chocolate chips. I also broiled the tops for 1-2 minutes to brown. Thanks for the recipe!
Glad you liked it! Thanks for sharing!!
Made these today, exactly as written. Amazing! Bookmarked and am sharing with friends. Can’t wait to try some of your other recipes. Thank you :)!
Thanks so much for taking the time to comment! I’m glad you love them as much as we do!! 🙂
Didn’t rise at all – really tiny “muffins”
Maybe it’s because I’m UK and did something wrong but followed the cup measurements..
I’m sorry they didn’t rise for you…although I suspect your measurements may have been off. These muffins are more on the dense side as they contain yogurt, but they should rise nicely with a slight dome-shape on top.
These look delish! I have a container of plain yogurt I need to use up. Would that work in place of the Greek yogurt? Would the amount needed change? Thanks!
Plain yogurt has a higher water content so the result will be slightly different, but the recipe will still work well. Happy baking!
I didn’t have Greek yogurt either, so I used plain yogurt, and omitted the milk. It worked out great. Also didn’t have chocolate chips, so used Blueberries instead, and a little bit of cinnamon; delish! =)
can i use skyr instead of greek yogourt
Yes, that should work. I’ve never tried it myself but i believe it should be fine. Happy baking!
Tired these today! I love the flavour and texture. The only thing I have a problem with is that they get stuck to the muffin cups 🙁 I mean no harm eating them off the paper.. but hope I can understand why it happens.
They stick to the paper because of the low fat content.
WOW!! These were incredible. I used Kirkland greek Yogurt Plain and convection bake and they were brown on top. I will try with blueberries next time….I love that they are not too sweet!
So glad you liked them!!
Do you use yogurt at room temperature ? Is chilled ok?
It’s better if you take it out of the fridge in advance. Happy baking!
I would make this recipe again but would add 1/2 tsp of baking soda to help muffins brown. Maybe also increase temperature to 375F to get more of a muffin crown and possibly reduce the quantity of chocolate chips to 1/2 cup.
Thanks for your feedback and tips!
flavoring was great, but the muffins were not moist.
I’m sorry you didn’t find the muffins moist enough. Sometimes over-baking can cause the muffins to dry out more than they should, so perhaps you could try reducing the baking time by a few minutes.
Made them today oh my word they are so yummy!! Thank you so much for sharing this recipe.
You’re welcome! So happy to hear they turned out delicious!!
Can these be frozen??
Yes they can!
Hi, thank you for this recipe!!
I made a few changes and it still came out great.( maybe not as sweet as yours but it was sweet enough for me)
I used 3/4 cup AP flour, 1/2 cup Whole Wheat flour and 1/4 cup Oat flour.
Replaced the skim milk with unsweetened Almond Milk.
Replaced the white sugar with Coconut sugar.
1/4 cup semi sweet Choc chips instead of 1 cup.
Added 1/4 cup chopped walnuts for a crunch.
Thanks so much for your feedback Vanessa!🙂
Can I substitute vanilla Greek yogurt instead of plain?
You can, although the muffins will be sweeter as the vanilla likely contains sugar.
Does anyone know how many points for WW??
The muffin is very basic. It has a nice flavor, moist texture and is very chocolatey. I doubled the recipe and added about 1 1/2 cups of chocolate chips rather than 2 cups. That’s plenty of chocolate chips. The appearance is quite pale and the muffin didn’t get a golden brown color. The cooled muffins may be warmed slightly in the microwave before serving and that brings out the flavor. I am freezing the muffins for a handy chocolatey treat in the future. I would have increased the rating if the muffin had browned and had a different appearance.
Thanks for your feedback!
What would the baking time be for egg molds in an instant pot?
I’ve never tried that, but it sounds like a good idea. I couldn’t tell you, since i’ve never tried it but if I do, I’ll definitely let you know.
Hi your chocolate chip muffins are increible I made gluten free ones as I’m celiac, I used lactose free long life milk as I have lactose issues too and I used lactose free yogurt they were yum I live in Melbourne Australia.
How can I send you a photo?
I’m happy you enjoyed them. Send me an email at chrissie@thebusybaker.ca Happy baking ☺️
Delicious! Like others mine weren’t browning, to solve 2min before removing from the oven I did a quick wash with melted butter (kind of like an egg wash) to get them more golden in color. Overall taste is great! (Followed all directions to a T using metric units)
I’m so happy you liked them! That’s such a great idea with the butter! Happy baking!☺️
I made these with gluten free flour, unsweetened vanilla almond milk, vanilla coconut yogurt, half the sugar & 1/2 cup of mini chocolate chips. They browned up just fine and were moist & delicious!
Thanks for your feedback Emily! Glad they turned out delicious!!
We just discovered this recipe and have already made it 2x in 3 days! It is so good. I subbed a banana for the oil and they are delicious with minimal banana flavor. I also used a mini muffin tin and baked for 12 min, perfect results. Thank you! My kids and I love these.
Thanks so much for you feedback Melissa!!😊
Love this recipe! Perfect result with little effort! Thanks a lot Chrissie.
You’re welcome Cristina!!
I haven’t tried them yet to give a review about the taste.. but after baking for 17 mins at a slightly lower temp than stated I found my muffins spilled over onto the baking tray.. slightly disappointed as I wanted to give these to my new parent in laws.. but they look pretty messy
I followed the recipe and used the exact amounts stated.. I’m not sure what could’ve happened?
Sounds like you might have overfilled them. Also, baking them at the temperature stated in the recipe is very important! I hope you try them again! Happy baking ☺️
The grams for chocolate chips should only be 130
Thank you for bringing this error to our attention. We have corrected the recipe card. Happy baking ☺️
OMG just made these absolutely lush and light and fluffy, shall be making them a lot.
Thank you, so quick and easy.
These are tasty! Very easy recipe that my 9 year old helped me with. I used 2% milk, a sugar substitute, and vanilla low sugar Greek yogurt. I baked for 6 minutes at 425°, and 12 minutes at 375° and the tops were a light golden brown. My kids thoroughly enjoyed these. We will definitely make again.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I made these yesterday and they are delicious. I used almond milk and Nestle mini chocolate chips . The tops were golden brown. Thank you.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I make these all the time! Delicious. And for those who mentioned their muffins didn’t brown on the top I highly suggest you learn how to use the ‘broil’ feature!!!
Thank you for the yummy recipe!!
We’re so happy you are enjoying them! Thank you for taking the time to leave your feedback!
You need baking powder. It isn’t listed in the recipe.
The recipe calls for one and a half teaspoons of baking powder (third ingredient on our Ingredient List).
I was wondering if these muffins would work with 0% greek yogurt? The recipe calls for 1% or 2% greek yogurt.
It would work but the muffins will be a little dryer.
Pretty good! I only had nonfat vanilla greek yogurt so I used that and put in less vanilla extract. My only complaint is that the outside is a tiny bit chewy and has a weird plasticy feeling to it. The inside/middle is great though. I did have to bake mine for 5min at 425F then about 15min at 375F as someone else recommended.
I’m not sure what could have happened to the outside of your muffins…could you send us a picture or offer more details? Thank you for taking the time to leave your feedback!
This is the only muffin recipe you’ll need! I’ve been searching for 7 years for the perfect muffin recipe and this is it!
Thanks McKayla!
Turned out perfect! 1 cup chocolate chips is an explosion of chocolate, but delicious 😊
That looks yummy! Thank you for taking the time to leave your feedback!