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!! Watch the VIDEO below to see how I make them, and don’t forget to stay tuned to the end of this blog post for the FULL PRINTABLE RECIPE!
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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 Best Ever Greek Yogurt Chocolate Chip 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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Best Ever Greek Yogurt Chocolate Chip Muffins
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!
Ingredients
- 1 1/2 cups all purpose flour 675
- 1/2 cup white sugar 387
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup skim milk 20
- 3/4 cup low fat Greek yogurt (1-2%) 125
- 1/4 cup vegetable oil 480
- 2 eggs 150
- 1 teaspoon vanilla extract
- 2 cups dark or semi-sweet chocolate chips 1600
Instructions
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Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
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In a large bowl whisk together the flour, sugar, baking powder and salt.
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Add the milk, Greek yogurt, vegetable oil, eggs and vanilla and stir everything together with a wooden spoon or a spatula.
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Gently stir in the chocolate chips once everything is combined, just until they're distributed evenly throughout.
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Portion the batter into the 12 muffin cups evenly and bake at 350 degrees Fahrenheit for 18-20 minutes, or until the muffins are cooked through (test with a toothpick!) and are a light golden brown colour on top.
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Let the muffins cool for several minutes and enjoy warm.
Recipe Notes
These muffins keep in an airtight container for up to three days at room temperature. Reheat slightly before serving, if desired.
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!
Amanda says
These muffins look so soft and tasty!!