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Yogurt Chocolate Chip Muffins

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These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt!
Yogurt Chocolate Chip Muffins

My ricotta cheese chocolate chip muffins have been so popular, they inspired me to try a Greek yogurt version. These yogurt chocolate chip muffins were such a hit with my daughter Madison! She said they are the BEST muffins she ever tasted! That’s huge considering she’s pretty picky, and perfect as I found a new make-ahead breakfast recipe to add to my rotation.

I put the leftovers in the refrigerator after the second day, then popped them in the microwave a few seconds to get the chill out. She’s been eating them all week with no complaints.

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt!

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt!

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt!These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt!

Yogurt Muffin Notes:

  • I felt these tasted just right, not too sweet. If you want to make this a little lighter, you cut the sugar to 1/2 cup and the butter to 2 tbsp so they will be 6 points each.
  • To lower the carbs, swap the sugar for Sugar alcohols such as xylitol or erythritol, or Splenda the muffins will be 5 SP each.
  • Swap the chocolate chips for blueberries for variations.
  • Refrigerate up to 3 to 4 days.
  • To freeze muffins, place cooled muffins in a ziplock bag for up to 1 month. Soften in 30-second increments using the defrost setting or let them thaw a few hours on the counter.
  • To make them gluten-free, I used Cup4Cup (affil link) and had great results.

More Breakfast Recipes You May Like:

Yogurt Chocolate Chip Muffins

4.74 from 161 votes
9
Cals:187
Protein:6
Carbs:30
Fat:5.5
These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
Course: Breakfast, Brunch
Cuisine: American
These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 12 servings
Serving Size: 1 muffin

Ingredients

  • cooking spray
  • 1 3/4 cups cake flour, see notes below for GF*
  • 1/2 tsp baking soda
  • 3 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 3 large egg whites, or two large eggs
  • 1/2 tbsp vanilla extract
  • 10 ounces 1 1/4 cups 0% Greek yogurt
  • 9 tbsp semi-sweet chocolate chips

Instructions

  • Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
  • Mix flour and baking soda with a whisk in a medium bowl.
  • In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  • In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  • Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  • With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  • Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Last Step:

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Notes

*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!

Nutrition

Serving: 1 muffin, Calories: 187 kcal, Carbohydrates: 30 g, Protein: 6 g, Fat: 5.5 g, Saturated Fat: 3.5 g, Cholesterol: 8 mg, Sodium: 256 mg, Fiber: 0.5 g, Sugar: 17 g

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520 comments on “Yogurt Chocolate Chip Muffins”

  1. I don’t like using sugar can a little honey be used? Maybe replace chocolate chips for banana or blueberries?

  2. If I wanted to split the batch up to have banana, blueberries and strawberries, would it make sense just to add the fruits to each batch separately after? Any change in baking? Also, how would you change the cookie instructions for mini muffins?

  3. I’ve made these a few times. So Good! Do you think strawberries would work in this recipe in place of the chocolate chips for a different twist?

  4. Avatar photo
    Meghan DeLonga

    I have this recipe memorized, I make them a ton! I baked them them in a mini muffin pan bc they pack easier in my kids lunch boxes…with mini chocolate chips and mini cinnamon chips, I also cut the sugar in 1/2! They are my family’s absolute favorite snack!

  5. I made with blueberries and it was tasty! Very easy recipe to whip up. Next time I’ll have to try with the chocolate chips.

  6. Avatar photo
    Jody Egelton

    They come up 9 points when I hit the WW button ( which I love btw) that’s pretty high for me.

    1. Avatar photo
      Meghan DeLonga

      I made them once with 1/2 almond flour 1/2 AP…and once with 1/2 wheat, 1/2 all purpose…they all turned out good! The almond flour gives it an almost cornbread type texture…

  7. Can fat free plain yogurt be used instead of Greek? My husband accidentally bought a tub of it instead of Greek yogurt!

  8. I make these muffins every time I visit my granddaughter; she calls them “grandma muffins” and absolutely loves them.  She lives in London, so when I visit her there it’s a bit of a challenge converting oven temps and recipe amounts – grams vs. tablespoons, etc.., but I’ve gotten a math lesson in the process!

  9. Is there a typo in this recipe? Like the flour maybe? It’s 1 3/4 cups right? Cause everything was mixing together just fine until I added my flour. I didn’t even add the whole amount. More like 1 1/4 cup and it was thick and like biscuit dough. I had to add another egg and water to thin it out. Muffins didn’t rise much and are really dense, but still tasty.