These Best Ever Greek Yogurt Chocolate Chip Muffins are the perfect low-fat sweet snack made with Greek yogurt! They’re quick and easy to make, and they’re perfectly moist and tender – under 300 calories per muffin!! 
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I’ve got another fabulous muffin recipe coming your way today that you are going to LOVE! These Best Ever Greek Yogurt Chocolate Chip Muffins are truly the best chocolate chip muffins you’ll ever make – they’re easy to make in only one bowl, they’re under 300 calories per muffin, and they bake up deliciously moist and tender and FULL of chocolate! And who doesn’t love a muffin packed with chocolate, am I right??
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
These Best Ever Greek Yogurt Chocolate Chip Muffins are such a nice treat to enjoy with a hot cup of tea on a rainy afternoon, and they’re a great snack/dessert for picnics too! They’ll satisfy any sweet tooth, but they’re not TOO sweet – in our opinion they’ve got the perfect balance that everyone will enjoy! 
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite go-to muffin recipe? I’d love to know!
Kitchen Tools I Recommend:
Looking for even more delicious muffin recipes? Here are all my favourites!
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Recipe Video
Watch the video below to see exactly how I make this sweet dessert. You can find more delicious recipe videos on my YouTube channel
Best Ever Greek Yogurt Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoon 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 dark or semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit 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 and 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 degrees Fahrenheit 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.
Lilyann says
I don’t know why but mine didn’t brown on top. I even left them in a few extra minutes.
Chrissie says
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!
Naomi says
Mine either!! Just pasty white.
Missy says
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.
Ashley says
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.
Amanda says
These muffins look so soft and tasty!!
The Busy Baker says
Thank you!
ember says
great muffin recipe but i would cut down on the chocolate chips next time. maybe a cup and a half or even a cup.
The Busy Baker says
Glad you liked the recipe!
Tina says
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? 😝
Karen says
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
Chrissie says
So glad you liked the recipe! Thanks!
Angie MC says
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!
Chrissie says
So glad you both enjoyed them! 🙂
Leah says
Would applesauce work as a substitute for the oil? Or would you have other suggestions for that?
Chrissie says
Applesauce would, although it will change the consistency of the muffins slightly. But this recipe is very forgiving 🙂
Iska says
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! 😬
The Busy Baker says
Thanks for your comment Iska!!
Stephanie says
Could I bake this recipe in a loaf pan instead of a muffin tin? What temperature and time would I use?
Chrissie says
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!
Cleo says
That’s how long it took for mine to bake.
Polly says
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
The Busy Baker says
So glad you enjoyed them! Thanks so much for taking the time to leave a comment! 🙂
Liz says
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!
Chrissie says
I’d recommend cutting the time in half.
kanika khanna says
can I use natural yogurt inplace of greek yogurt?
Chrissie says
Greek yogurt has less moisture, which is why it works well in this recipe. Natural yogurt should be drained before using (use cheesecloth).
Iva says
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.
Chrissie says
So glad you like them! 🙂
Erin says
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?
Chrissie says
Yes and yes! 🙂
Shi says
Can I substitute flour with coconut flour for
Chrissie says
I’ve never done this, so I can’t comment on how well it would work. Sorry!
Jaz4 says
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.
Chrissie says
Thanks for the feedback! Glad you enjoyed them! 🙂
Taryn Kooner says
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!
The Busy Baker says
So glad you enjoyed them! Thanks for the positive feedback!🙂
Lucy says
I’m quarantined and I don’t have greek yogurt, is there anything I can use to substitute?
The Busy Baker says
Yes! You can use 1/2 cup of sour cream and 1/4 cup of buttermilk. Happy baking!
Mel says
I don’t have skim milk – will oat milk work? Or water?
Chrissie says
Oat milk will work.
Emily says
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!
Chrissie says
Glad you liked it! Thanks for sharing!!
Alison says
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 :)!
Chrissie says
Thanks so much for taking the time to comment! I’m glad you love them as much as we do!! 🙂
James Phillips says
Didn’t rise at all – really tiny “muffins”
Maybe it’s because I’m UK and did something wrong but followed the cup measurements..
Chrissie says
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.
Jocelyn says
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!
The Busy Baker says
Unfortunately no. Plain yogurt has a higher water content and it will not work as well. Happy baking!
Jeanne says
can i use skyr instead of greek yogourt
The Busy Baker says
Yes, that should work. I’ve never tried it myself but i believe it should be fine. Happy baking!
Meelen says
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.
The Busy Baker says
They stick to the paper because of the low fat content.
mmarkle says
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!
Chrissie says
So glad you liked them!!
Marmi says
Do you use yogurt at room temperature ? Is chilled ok?
The Busy Baker says
It’s better if you take it out of the fridge in advance. Happy baking!
Cory says
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.
Chrissie says
Thanks for your feedback and tips!
Allison S Bishop says
flavoring was great, but the muffins were not moist.
Chrissie says
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.
Mwila Ijeoma says
Made them today oh my word they are so yummy!! Thank you so much for sharing this recipe.
The Busy Baker says
You’re welcome! So happy to hear they turned out delicious!!
Diane says
Can these be frozen??
The Busy Baker says
Yes they can!
Vanessa says
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.
The Busy Baker says
Thanks so much for your feedback Vanessa!🙂
Karen says
Can I substitute vanilla Greek yogurt instead of plain?
Chrissie says
You can, although the muffins will be sweeter as the vanilla likely contains sugar.
Kim says
Does anyone know how many points for WW??
Lori says
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.
Chrissie says
Thanks for your feedback!
Lacy says
What would the baking time be for egg molds in an instant pot?
The Busy Baker says
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.
Sheridan Shattock says
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?
The Busy Baker says
I’m happy you enjoyed them. Send me an email at [email protected] Happy baking ☺️
Nicole says
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)
The Busy Baker says
I’m so happy you liked them! That’s such a great idea with the butter! Happy baking!☺️
Emily says
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!
The Busy Baker says
Thanks for your feedback Emily! Glad they turned out delicious!!
Melissa H says
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.
The Busy Baker says
Thanks so much for you feedback Melissa!!😊
Cristina Liga says
Love this recipe! Perfect result with little effort! Thanks a lot Chrissie.
The Busy Baker says
You’re welcome Cristina!!