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!!
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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 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!
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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!
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- Best Ever Banana Muffins
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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
- 1 cup dark or semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 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 350 degrees Fahrenheit for 22-25 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.
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 🙂
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!🙂
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!! 🙂
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!!