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:

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
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4.74 from 144 votes
Did you make this recipe?

Yogurt Chocolate Chip Muffins

7
8
7
SP
187 Cals 6 Protein 30 Carbs 5.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 12 servings
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!

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.

Notes

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

Nutrition

Serving: 1muffin, Calories: 187kcal, Carbohydrates: 30g, Protein: 6g, Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 8mg, Sodium: 256mg, Fiber: 0.5g, Sugar: 17g
Blue Smart Points: 7
Green Smart Points: 8
Purple Smart Points: 7
Points +: 5
Keywords: Greek Yogurt Chocolate Chip Muffins, Yogurt Chocolate Chip Muffins, yogurt muffins chocolate chip, yogurt muffins recipe

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480 comments

  1. Did not enjoy this muffin, tasted like plain cake batter, dense and awful.

  2. Would the temp and cook time remain the same if making them mini muffins?

    • Temp can stay the same, maybe drop to 350 depending on the type of pan you have. Mini’s usually take 10-15 minutes. I’d check them at 10 with a toothpick/knife and cook 2 minute intervals after that.

  3. They were super good! I just used all purpose flour not realizing cake flour was different. I also used muffin liners and didn’t spray them with oil and when they were ready to eat when you peeled the liners off it took the outside of the muffin with it. I didn’t let them cool all the way I was excited to try them idk if that’s why they peeled off

  4. These muffins were delicious!! Made the recipe exactly as written, with no substitutions or changes, and they were perfect!

  5. Do you have to keep them refrigerated afterwards?

  6. Can I use AP flour instead of Cake flour and add baking powder? 

  7. Can you use blueberries or apples instead of chocolate chips

  8. These are amazing!!! I followed the everything except baked it at 350 for 23 minutes. It’s so moist and light! Will make it again for sure!! Thank yoi for this recipe!!

  9. Do you have to use Greek yogurt? Will regular yogurt work? Thanks for your reply.

  10. Can I use coconut flour instead of cake or AP flour. 

  11. I make these regularly because my family keeps gobbling them up so fast! Delicious muffins. Thank you for another terrific recipe. 

  12. Awesome! 

  13. The recipe sounds yummy, so I’d like to give it a try with modifications to make it more WW-friendly. (Lol, no can do on using 1/3 of my points for the day on a muffin, haha!) I can swap equal measurements of sugar for monk fruit and unsalted butter for Land o’ Lakes Light Butter with Canola Oil, but Lily’s semi-sweet chips are better for tracking if I can use ounces, or best of all, if I knew how many grams to use. Is there a way for you to please see what the appropriate amount of chips would be as a measurement in grams and add it to the post? It would be soooooooooooo very helpful (and of course, this would be true across the board for any kind chip you use in your muffin and cookie recipes). Thanks a million for helping a girl out!

  14. Thanks for sharing this delicious recipe! I have a bunch of frozen blueberries, do you think using them in this recipe will work? 

  15. What can I substitute for the egg? My boys both have egg allergies 🙁

  16. These were delicious. I ended up reading through the reviews and made the following adjustments based on what I had on hand:

    -used AP/ white whole wheat flour with cornstarch to achieve the desired result of cake flour
    -used the full amount of sugar as stated in the recipe
    -used 2 large eggs
    -1 cup of nonfat Greek yogurt with 1/4 cup unsweetened applesauce
    -4 TBSP of MINI chocolate chips
    -pinch of salt
    -baked in a mini loaf pan (with 8 total compartments), sprayed with canola oil at 350 degrees for 26 minutes.

    They were light, moist and slid out of the pan with no problem! Thanks for all your hard work Gina!!

  17. Cake flour is not presifted so do I sift after measuring or before measuring? Or not at all?

  18. Any way to make these as a pumpkin version? Would you ha e to change the amount of Greek yogurt ?

  19. If you change the sugar to Splenda what does it change the carb count to for tracking macros? Thank you.

  20. Hi there! I would love to try these for my little one who could use some help in the protein area, any recommendations around using whole wheat flour and honey vs sugar?! 

  21. LOVE these! I’ve made them 2 weeks in a row now for an easy and quick weekday breakfast. I used a mix of AP flour and white whole wheat flour and followed Sally’s Baking Addiction’s cake flour substitute recipe [https://sallysbakingaddiction.com/cake-flour-substitute/]. I also used mini chocolate chips and thought 9 tbsp was waaay too much. So when I made a double batch the other day I used a total of 10 tbsp mini chocolate chips and it seems to be a good amount.

  22. These are my first Skinny taste miss I think. I followed the recipe exactly and did not overmix my batter but my muffins are too dense, almost rubbery in texture. The flavour is a bit strange, you can really tell there is yogurt in them, which I usually like but in these it just didn’t work. Perhaps it was my brand of yogurt but I don’t think I’ll make these again.

  23. Any idea whether regular (non Greek) yogurt would do? 

  24. I made this recipe using a muffin top pan. Baked for 11 minutes at 375 degrees. Recipe made 21 muffin tops.

  25. Bake it for my breakfast but hubby and kids finished them in an hour. So delicious !!!

  26. We make these often.  So simple and delicious.
    My kids love varying the add ins…and we all love eating them!  Today we split the batch in half.
    One half added shredded apple and cinnamon then topped with cinnamon sugar.
    One half added orange zest and mini dark chocolate chips.

  27. i just made these with white chocolate chips, craisins, and walnuts. we were out of greek yogurt so i did it with lebni. they are sooo amazing but almost double the calories (lol)

  28. Could you substitute the yogurt with pumpkin purée? Craving pumpkin chocolate chip!

  29. These are SO good! My whole family loves them and they’re super simple to make. I never have cake flour but I take out 2 tbsp of regular flour then sift in 2 tbsp of cornstarch, which has worked beautifully for me. I have a couple of these for breakfast with a couple of slices of turkey bacon and I’m full until lunch! 

  30. Not bad! These aren’t my favorite muffins, but it’s nice to have some variety. I definitely did something wrong when making them because the dough was way too thick, but I added some applesauce and that seemed to help enough. I also cut the sugar to 1/2 cup, only used 8 Tbsp. chocolate chips, and used a blend of whole wheat flour and Kodiak baking mix instead of cake flour.

  31. These have a great fluffiness to them and make for a perfect grab-and-go breakfast.

  32. Hi! What does “ 10 ounces 1 1/4 cups” mean??

  33. I’m not sure what I am doing wrong, but these muffins always collapse once out of the oven. Before I take them out they are domed, light brown and beautiful. Immediately after I take them out of the oven they cave in. Any thoughts? I’d love to be able to make these because despite the fact that they are a bit dense, they are delicious.

  34. I accidentally bought whole milk Greek yogurt so I switched the chocolate chips to blueberries. Ended up being 6 pts (blue). I didn’t want to end up with a 10 pt muffin. 😅 They were light and fluffy. They weren’t too sweet. I also did 1/3 c white sugar 1/3 cup coconut sugar.

  35. These are awesome. Made them many times. I could just eat all of them once a tray is baked.

  36. Made these for this weeks weekly meal plan, they are so yummy! My picky husband eats 2 a day! Paired with the banana it’s the perfect breakfast. 

  37. Are these mini muffin size or regular size?  Thx!

    • Recipe is for regular but i make mini ones all the time for my toddler! Perfect sized to add variety to his plate.

  38. The muffins are so good and thank you for saying how to store them. I never know when to refrigerate something or leave it out once it’s been made.

  39. Any suggestions for high altitude? They come out good but dense and crispy. High altitude does that. 

  40. My 3 year old and I made these for breakfast today. Even though I messed up and only used 1/4 cup of Fage 0% instead of 1 1/4 cup, he still thought they were delicious. Even my picky husband couldn’t tell that they were WW friendly. Next time, I’ll use the right amount of yogurt and hopefully they won’t be so dense next time lol.

  41. These muffins are so easy and so delicious!  My granddaughter loved them. Thank you for the recipe@

  42. I love making these!

    Today, I substituted fresh blueberries for the chocolate chips.  I also added some lemon zest! 

  43. Hi Gina! I absolutely love these muffins! I want to make them again, however my daughter has an egg allergy. I’m wondering if you have any advice on whether or not there is anything I can use to replace the egg in this recipe? Thank you!

  44. My kiddos and I have made these a bunch of times!  So good!
    One loves them as is.
    One loves to omit the chocolate, add cinnamon to the batter, and sprinkle the tops with cinnamon sugar.
    One loves to swap blueberries for the chocolate.
    I love them all!

    Today I used GF whole grain pastry flour with success.

  45. I’ve made these 3 times now, first time they were delicious! 2nd I tried the ricotta cheese version – they were dense and didn’t rise. The next time, I switched back to Greek yogurt. Dense again! I haven’t had cake flour to make any of them so I do the cornstarch thing. I’m not forgetting the baking powder so I don’t get it. 

    • Could it be the recipe calls for baking soda, not baking powder?  I’m far from a baker so I don’t know what difference it would really make, I just noticed the mixup in words so thought I would suggest it. 🙂

  46. Just took these out of the oven and devoured one-They are absolutely delicious!  Will be making these again!

  47. Hello! Has anyone tried oat flour with these muffins? thank you!

  48. These are delicious. I froze the extras and they froze well also.

  49. These muffins are a huge hit in my house. My kids loved the store bought chocolate chip muffins, so I was concerned that they make not like a healthier version. They love them – and there are few things that these three teen (one tween) boys agree on. Two also like the pumpkin chocolate chip muffins. 

    I double or quadruple the recipe (I have a 24-muffin pan) and freeze the muffins for easy weekday breakfasts. Definitely give them a try! Also made them with blueberries for the hubby and me and they’re great too!

  50. This muffins are great but when I put the recipe in the WW app it comes up as 8 points for the blue program  not 7.

    • Are you putting in the nutrition info in the calculator or building the recipe in the recipe builder? It has to be built in the recipe builder since the nutrition info does not take in consideration for 0 pt items.

  51. I love this recipe – on it’s own merits, but also because it’s such a great template. Last time around I replaced the sugar with mashed bananas and butter with avocado. Added additional leavening since I wasn’t creaming the butter and sugar, and reduced the yogurt just a bit since there’s liquid in the bananas. Should have added walnuts and kept some banana chunks in there since they turned out to taste very much like banana bread. Thanks so much for all your great ideas!

    • @Michelle, I‘d love to try your substitutions! Can you please give me amounts of banana & avocado, & how much you reduced the yogurt by? Thanks!!

  52. I have a Heston.  I have a brand new bag of whole wheat pie and pastry flour.  I admit I have no clue the difference between lol the different flours.   Is this the same thing as the cake flour.?

    • Cake flour is more finely milled and has lower gluten. Whole wheat pastry flour might work ok but I would probably swap for all purpose if I needed to replace the cake flour. 

      • Should have googled first: https://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521

  53. First of all, these muffins are amazing when made with wild blueberries!! My question is, has this been tried with using honey in place of the sugar? How much honey should be used to replace it?

  54. Is it possible to substitute with almond flour in stead of regular flour? 

  55. I can’t wait to try these.  Have you baked muffins with kefir?

  56. Do you suggest plain Greek yogurt?  Thank you. 

  57. These were AMAZING and a huge hit by the entire family! Even 2 year old toddler approved! It doesn’t even taste like this is a “healthy muffin” version! Thank you so much!! Making my second batch right now!! 

  58. Help!!! Mine came out with a play dough consistency. What did I do wrong? Is it 1 1/4 cups of Greek yogurt? It seemed like a lot when I was adding it in but not sure.

  59.  I substituted 2 tablespoons of applesauce for the 2 tablespoons of butter and I used Kodiak cakes power cake flapjack and waffle mix/buttermilk with 14 g of protein, in place of the cake flour. I’m using this as a weight watcher recipe and figure this muffin is now between two and three points.
    You could also follow what I did and substitute blueberries or strawberries for the chocolate chips and the recipe would be about 1 to 2 points.
    They are delicious!

    •  I also substituted trivia cane sugar blend  for regular sugar. Just follow the back of the package to know the right amount    
      Eileen

    • Eileen, what was the texture/density like on the muffins where you substituted applesauce for the butter and especially Kodiak for the flour? I have plenty of both, but I don’t want to make a batch of muffins that will be dense. (My muffins often look amazing in the oven and fall like a stone from a rooftop after removing them from the oven–I wish I knew why.) Kodiak is pricier than flour, so I would love to know any tips/tricks for ensuring success (while making a super point-friendly treat)!! Thank you 🙂

  60. These are delicious. Made today and served as a dessert tonight with fresh strawberries. A hit!

  61. These muffins are great! I did have to make a few alterations due to having an egg allergy and not having cake flour on hand. For my flour I used einkorn flour. I replaced 3tbsp of the einkorn flour for tapioca starch. For my egg replacement I used a gelatin egg, which is 1 1/4 tsp of gelatin and 3 TBSP of hot water mixed with a stand mixer until frothy! Finally a muffin recipe I can enjoy!! I was able to make 32 mini muffins.

  62. Could these be made with coconut milk or almond milk yogurt?  I don’t do Splenda, any other substitution for sugar.? Thanks!

  63. These came out so dry . Like really dry .???

  64. I have a question about using blueberries. The dough is thick, so won’t the berries get mushy. I really want the berries instead of the chips

  65. Made these this morning. They are delicious. I made forty mini muffins out of this recipe.

  66. Do you think these would work with 2% greek yogurt? I was hoping to make them with 2% Fage to pump up the protein. Thanks!

    • Kacy, I made them with whole milk Greek yogurt, and they turned out fine….just needed to cook 18:to 19 minutes instead.

  67. My 7 year old is currently eating her second muffin in a row and commented that I shouldn’t tell her  dad about them because she doesn’t want him to eat them all so I would say these were a success.  I reduced the sugar to 1/2 cup and thought they were sweet enough. 

  68. can you use almond flour instead of cake flour. if so is the ratio still the same

  69. can you use almond flour instead of cake flour

  70. Holy Moly, Gina… these muffins were DELICIOUS! If cannoli filling were to be turned into a healthy, high protein muffin – THIS WOULD BE IT! They were so good 🙂

  71. I am trying recipe with dried blue berries added lemon zest. I also added baking powder in error. I am trying to bake as bread instead of muffins. We will see lol. Everyday is an experiment .., no failures just have to adjust a little to improve. Will let you know ! 

  72. I replaced chocolate chip with fresh blueberries.  How do I adjust the nutritional value?

  73. Thank you so much for adding the gf flour comment. My little girl can’t have wheat, and this is gf friendly for her and ww friendly for me

  74. These are delicious! I used the two whole eggs, and substituted almond flour for 25% of the cake flour. They came out great, likely a little denser but with more protein! Thank you for the great recipe!

  75. Ok these are absolutely amazing, but I’m coming up with 8 points on blue. Can you tell me the point breakdown?

  76. I substituted the cake flour with the cornstarch and flour. They were all puffy when I took them out of the oven. And then they deflated:(
    And how long do you leave in the pan to cool before turning onto rack??
    Any suggestions?

  77. These muffins are so light and fluffy!  I used blueberries instead of chocolate chips, and they turned out great. I’ll definitely make them again. 

  78. I woke up at 5am and couldn’t fall back asleep, and I saw this recipe shared on Facebook, so into the kitchen I went to make it. Did my 5am brain think to check for all ingredients before starting? No, no it did not. I discovered I was out of cake flour and vanilla extract. I substituted 3 tablespoons of corn starch for 3 tablespoons of the flour, and added coconut extract as that’s all I had. Holy smokes. These are so good! The texture is nice and fluffy and they’re just the right amount of sweet. I had some extra so I ended up with 12 regular muffins and 12 mini muffins. Delicious!

  79. Absolutely delicious!!! A great gluten free muffin the whole family enjoys.😊

  80. I eat one of these muffins every morning for my breakfast, and they do keep me relatively satisfied till lunch. I love that they aren’t overly sweet and that the yogurt gives it a nice consistency. I can see myself making these weekly!

  81. I exchanged the greek yogurt for 1 cup buttermilk I had on had. Delicious!

  82. Great Recipe ! I loved trying it out and it seems much healthier than other muffins! Im not a fan of yogurt like I don’t like it at all but it worked nicely in this recipe. Also, I put less sugar and subbed 1/4 cup of yogurt for unsweetened apple sauce and it tasted great and light !

    Thank you for sharing ! This is great for breakfast/snack 🙂  

  83. Hi

    What is 13/4 cups of flour in grams please?

  84. These turned out amazing!

  85. Just made these. Followed the recipe to the letter. Excellent taste and texture. I baked in silicon muffin cups and they turned out perfectly!

  86. I made these since my daughter has the incorrect opinion that blueberry muffins aren’t good. These were pretty tasty and made 12 large fluffy muffins. I used whole eggs and made my own cake flour by swapping 3 Tbsp of flour for cornstarch. I found them a little on the sweet side for breakfast, so I’ll try reducing the sugar to 1/2 cup next time.

  87. Can the chocolate chips be replaced with blueberries, to make blueberry muffins? If so what quantity would you recommend?

  88. I don’t know why but mine didn’t brown on top. I even left them in a few extra minutes.

  89. I don’t keep cake flour on hand but I have found around 200g All-Purpose flour with 2T corn starch works just as well.

  90. I followed the recipe exactly as posted (used whole eggs though) and these are delicious! Not too sweet, which I love. It made a lot of batter so I ended up with 12 regular sized muffins and 12 mini muffins that my kids will adore! 

  91. Can this recipe be adjusted to be a chocolate base? How much cocoa powder would be needed and would i need less flour?

  92. Could I use non dairy coconut probiotic yogurt in place of dairy? I’ve never baked with it and these look delicious, but I cannot have dairy.

  93. These are delicious! Do they have to be refrigerated due to the greek yogurt, or can I store in a container on counter?

  94. Sounds delicious!!! Going to try them out!!

  95. Gina, Can you cook these in an air fryer ? What temp and how long do you think the would need ? 

  96. Could these be made egg free? Perhaps with a flax egg? 

  97. Just made these! The first time I cooked them for 16 minutes but that ended up being a touch too long so I redid them and baked for 13 and they were great! First batch will be fine too but since they are a bit dry I’m gonna add a tiny bit of butter or jam before eating them.

  98. Gina you NAILED IT with this one. Haven’t disliked ANYTHING yet of yours that I have tried. You are a KITCHEN DIVA!!!♥ Keep them (recipes) coming.

  99. Just made these. They were delicious! So fluffy they could be a cup cake.

  100. What is the serving size for 187 calories? Two of them? Thanks

      • Could this recipe be made into a pumpkin muffin? I love the idea of using the Greek yogurt. I know you swapped out butter on the pumpkin chocolate chip muffins. Would it work the same with this? This is my go to recipe for muffins that’s why I’m asking.

  101. So you think you could cut half of the flour and add steel cut oats?

  102. Made these using Liquid egg whites.   They were delicious.   Will definitely make them again.

  103. Just finished making these with my 5 yr old great-niece! We made them in a mini muffin pan (makes 24) and baked for 13 min. My great-niece is going on and on about how yummy they are! I also added 1 teasp of cinnamon because we both LOVE cinnamon! They turned out delicious! OH! and I made them with gluten free flour!

  104. Made this this weekend but the batter was super thick and the muffins did not come out very moist like I normally like my muffins. What can I do differently to make them more moist? 
    Already used all purpose flour. 

  105. Loved this recipe but when measuring out the Greek yogurt I used dry measuring cups and wasn’t sure if I should have measured it in a liquid measuring cup. My muffins also didn’t turn golden brown but they came out tasting great, will make again!

  106. This is my new favorite recipe for breakfast! Love to make these over the weekend to have ready for the week ahead, so easy and good! I’ve added different flavorings in as well and they’ve always turned out just as good! 

  107. Absolutely wonderful!! I really don’t like chocolate too much so I replaced the chocolate with fresh raspberries. The only thing bad about them is that I have to wait until breakfast tomorrow to have another one:) Thank you .

  108. Hi, Is it possible to put in the metric measures as I don’t understand Cup measures. Much appreciated. Fidelma

    • When I lived overseas I dealt with conversion issues all the time.  Just google it! I even printed a chart up and kept it on my refrigerator for easy access.
      Good luck!

    • I’m from a metric country too, and I recommend buying a measuring cup with CUP measures. Comes in handy if you hang around US cooking sites 😉

  109. So tasty and filling. My kids love ’em and I feel satisfied after just one. A real morning treat! Thanks Gina!

  110. Is the Yogurt 10 ounces total or 10 ounces plus 1 and 1/4 cups?

  111. Hola que tal, puedo cambiar a yogurt plain, y harina sin gluten pero que cantidad será en ambos casos. Gracias!

  112. I love these as large muffins and mini muffins. I cooked them at 375 for 11 minutes. Perfect & healthy. Made them for my kids classroom for testing week. 

  113. Just made these – they are in the oven!  Does this recipe read 1/2 TBSP of vanilla- meaning 1 and 1/2 TSP?  Or is it a typo, meaning 1/2 TSP?

    I put in 1 TSP- and will see how it goes! 

    Thanks Gina and skinnytaste community.  I talk about these recipes to anyone who will listen.  LOVE them all!

  114. I am so loving this recipe. I’m actually going to try making them using flavored Greek yogurt and less sugar. I’ll see how it turns out and let you know.

    • I made these using less sugar and Danon Light n Fit peach yogurt. So yummy! I also put a little cinnamon in then.

  115. I used Bob’s Red Mill GF 1to2 Flour and they are really good.

  116. Why did my muffins deflate so much?! 

  117. Made these last night anand they were a hit with the kids before school. I had mine with some berries and coffee. Delicious! I used 2 eggs and 1/3 cup Truvia baking blend and the points dropped to 5. Love your recipes Gina! They’re a staple here.

  118. Hi Gina, 
    Can you make batter a day ahead and refrigerate and bake in the morning?
    Thanks!

  119. Made exactly as written, from ingredients to baking time, and they were wonderful! I used baking spray (flour in the spray) only, no liners and they came out of my muffin pan with zero effort. Everyone loved these!

  120. I did not use paper liners. I sprayed my non-stick muffin pan with the type of spray that has flour in it. I let the muffins cool in the pan. They came right out with no sticking at all.

  121. I made these yesterday, exactly as instructed with 2/3 c sugar and egg whites. They are very good and I will most definitely make them again! As stated in your notes, next time I will try the less sugar version. I did not feel like the muffins were too sweet, but if I can get a similar taste with less sugar – why not!

    I do think the semi-sweet chocolate chips were too sweet for the muffin. I am a chocolate lover, but the semi-sweet were just too sweet for me. I think I will try dark chocolate chips or even mini chips next time.

    Thanks for the recipe! First time baking with yogurt and cake-flour…success!!

  122. My mil loves cinnamon raisin. Could I make some cinnamon raisin muffins with this recipe and what would you suggest? 

  123. I’m not a chocolate fan, so I omitted chocolate chips, added 1Tbs lemon juice, 1tsp lemon zest, and 1Tbs poppy seeds. I also reduced sugar to 1/2 C and butter to two Tbs. Calculated at 5SP on WW. So yummy!

  124. I made these yesterday. I have a six year old who is NOT a fan of breakfast – often leaving half eaten waffles, or oatmeal.
    He ate the whole muffin and then asked to take two to school! (Well – he asked to take them all – we settled on two).

    I cut the sugar down to a half cup, and didn’t measure out my chocolate chips (just making sure there were a few in each muffin) and calculated it at 5pts..
    And they were amazing!! I can’t wait to try this with blueberries!

  125. I made these and they were delicious! Next time I think I’ll try using stevia or another type of sweetener. I made chocolate chip, blueberry, raspberry and chocolate raspberry muffins. I also used vanilla flavored Greek yogurt. So yummy! 

  126. I am not able to find cake flour but I was able to find pastry flour are they different??? What is the difference with cake flour

    • You can make your own cake flour. Just add 2 tbsp for every cup of all purpose flour.

    • This is what I found on line to sub all purpose flour for cake flour…”In order to approximate the effect of using cake flour, for each 1/2 cup of cake flour called for in the recipe, take your half cup measure, loosely spoon flour into it, don’t pack it, level it off, then remove 1 tablespoon of the flour and add 1 tablespoon of cornstarch to it.”

  127. Made this over the weekend, our family loved these muffins especially the kids! Used 2 eggs instead of 3 egg whites, didn’t want to waste 2 egg yolks. I guessing just using egg whites, the muffins are lighter in texture.
    Gina thanks for all your flavorlful and healthy recipes!

  128. These are some of the best muffins I have made and eaten!!!

  129. Yum!!! I made these GF, and I swapped out 3T. of the AP flour for 3T. cornstarch to make cake flour, used 1/2 C. dark chocolate chips, and added a pinch of salt. These are so delicious! I bought Parchment large muffin liners so no spray oil was needed. They didn’t stick even a little bit. Can’t wait to eat the rest and make some more. My family went nuts for these 🙂 Thanks for such awesome recipes!

  130. These are delicious. Great texture and perfect level of sweetness! 

  131. These are so good but do you need to use muffin liners and spray ? My liners went flying from the spray pressure!

  132. At first I wasn’t sure if they were sweet enough so i topped them with a sprinkle of raw sugar. Both with and without the raw sugar, they were very good and sweet enough.  They remind me of eating a piece of chocolate chip cake. I enjoyed. 

  133. I believe there has been a miscalculation for the freestyle points. I was putting the recipe ingredients into WW recipe builder so I could count the muffin for my day. I come up with 8.25 points. If I omit the points for the butter (15 points) I come up with a solid 7 points.
    Would someone else check? Thank You!

    Either way, these are absolutely delicious!

  134. These are delicious! Thank you for the modifications with less sugar and less butter. I also used blueberries instead of chocolate chips.

  135. Can I use regular all purpose flour? 

  136. Thank you for the recipe, I made a batch today, it came out great. As usual, I reduced the sugar, the batter seemed very thick, so I added a little bit of coconut milk. Baked a bit longer than 18 minutes  as the top wasn’t browning.  The texture is different than a regular muffin, but I love it! 

  137. Hi Gina,
    I made these muffins today and they came out great except for the fact that my batter came out really thick. It was almost like dough consistency. Is the batter supposed to be like that? Not sure if I did something wrong or overmixed. Just was wondering your take on this situation. Thank you so much. Your recipes are amazing!! 

  138.  I am  making breakfast for my niece’s baby shower, and I thought these might be a nice choice on the menu.  I made them today as a test, but I thought they tasted a bit flat.  After looking at the recipe again, I realized it did not call for any salt.  While the baking soda adds some level of salty flavor, I don’t think it’s enough. If I choose to make them again, I will add 1/2 tsp of salt and see if that is better.  On the plus side, these muffins  are super-moist, and the trick of spraying the muffin liners worked like a charm.  Also – some of the measurements seemed odd to me….for example, I don’t measure chocolate chips in tablespoons! Converting 9 tbsp to a heaping 1/2 cup worked out very well.  Also….the 1/2 tbsp of vanilla seemed odd…I have never owned a 1/2 tbsp measuring device!  I used 1 tsp, which is a more traditional measurement. And lastly….unless you buy Greek yogurt in large containers, 10 oz. is an odd amount.  I found that most brands have a 5.3 oz individual serving size, so I just used two of those and it was fine.  

  139. So delicious! I subbed cup of blueberries for the chocolate chips and they are turned out great. Love the texture. Hopefully they freeze well so I ‘m not forced to eat all of them this week 🙂

  140. I just made these and have to agree you definitely need the cooking spray, I will use more next time.  I only used 1/2 cup of sugar and added frozen blueberries instead of chocolate chips, I used what I had left in the bag which was more than 9 tbsps.  I cooked them for about 20 mins and they did get some colour on top but I like the idea of placing on broil for a few minutes.  I will definitely make again with blueberries but may add a bit more sugar.  I am not sure if adding salt will make any difference as some had mentioned.  I also make several recipes from this website and have the most recent cookbook and have loved everything I have made so far. If it weren’t for going to a meeting on how to eat better I would never have discovered this website. I am grateful to the instructor  of that class and to the creator of this website.  Job well done!

  141. I made these last night and they are absolutely delicious!

  142. I have made these twice and they are my favourite muffins 

    The first time zip followed recipe as is and I did find them a bit sweet because of the choch chips so next time I made them I used 1/2 cup of cane sugar instead and I made half the batter with choch chips and half with wild blueberries and they were DELICIOUS …

    If I make again with chocholates chips  I’ll stick to 1/2 Cup of sugar but with blueberries the 2/3 cup of sugar will be good! 

    Thank you Gina

  143. Wowww these are so good!! Thanks, Gina!

  144. I just made these with blueberries instead of chocolate chips and the kids loved them. I also used just plain full fat yogurt instead of Greek yogurt and they turned out really well. They were definitely a hit.

  145. Not quite sure what went wrong. Made these muffins and they are rather rubbery in texture and besides the chocolate, not a whole lot of flavor. I made them again and added salt as per some reviews and still not great. More baking soda? Sigh.

  146. Can I use whole wheat pastry flour and coconut sugar?

  147. I made these this afternoon with oat flour- they turned out great. Thank you for the recipe!

  148. I reduced the sugar to 1/2 cup and the muffins are still super sweet. I made a batch with blueberries and the other with the chocolate chips. The muffins are fluffy. I can’t wait to have this for breakfast Themis week. My family approves. 

  149. OMG! I just made these for the first time. I was happy they turned out so good. I substituted frozen blueberries. It took about 24 min to get a nice golden color.  Probably due to the frozen blueberries. Thank you Gina. ????

  150. I made these today using stevia in the raw instead of sugar and blueberries instead of chocolate chips.  So light and delicious.  I will definitely make again.

  151. Greek yogurt for lactose intolerance?

  152. Could you substitute applesauce for the butter to decrease the points?

  153. Just made these and my husband,not knowing that they were made with yogurt, said they were really good!!! I made one batch of the mix and separated into a couple different batches.  I did the chocolate chips in one batch then I zested an orange for the next batch, and blueberries in one and finally raspberries in the last.  Waiting in the blueberry and raspberry to come out of the oven now!!!  I used the baking spray with flour and mine did not stick to the liners.

  154. Just made these and subbed almond flour.  Taste delicious and like a super sweet dessert treat.  ????????   For people wondering I used same amount of flour just used Bob Mills almond flour.  Worked perfect.  

  155. These. ???????? Were. ???????? So. ???????? Good. ???????? I made them this afternoon (snowy, cold winter day here), and my husband and I will be enjoying these all week for breakfast. I did cut back on the sugar (used 1/2 cup); everything else was the same. Love the tang from the yogurt, the density/texture of the muffins, and I’m always down for anything with chocolate chips. Definitely adding to our breakfast rotation. Thanks, Gina!

  156. These are amazing! I made half with chocolate chips and half with blueberries. I think I’ll cut the sugar to 1/2 c next time because they were a little too sweet for me. I also put them in the broiler for 60 seconds at the end to brown them just a bit. Delicious!! Will definitely be making these again!

  157. Can I make this recipe in a loaf pan?

  158. Has anyone tried using almond flour mixed in with gluten free flour? I’ve been trying to reduce my grains and was just wondering if anyone had tried this approach

  159. Mine were also tasty, but still more of a spongy texture than moist. I’m curious where I went wrong as I’m still a novice baker!

    • Probably due to using cake flour vs all purpose flour. 

    • Mine were a different kind of texture too. Still good, but not like a traditional muffin or cupcake. Probably due to the “cake flour” and not using “all purpose flour.” Just my thoughts but I follow recipes and am of course not a trained baker 🙂

  160. How much Splenda or sugar sub to the amount of sugar

  161. Hi! My son has an egg allergy and I typically use Greek yogurt as my egg substitute. Do you think if I upped the amount of Greek yogurt by 1/4 and didn’t use any egg at all it would still turn out?

    • Did you make these muffins w/o egg? I have an egg allergy too and would like to try these.  I’m thinking of either subbing egg replacer or Aquafaba got the eggs but Im curious what you may have used if you made them.

  162. Could this recipe be used to make a cake?  Would this fill a 9” round cake pan?  What should the oven temperature be and how long?

  163. I did not see salt on the ingredients list? I put 1/2 teaspoon.

  164. How would you store these counter or in the fridge?

  165. Maybe a silly question but whenever I try to spray muffin liners with Pam baking spray no matter how high or gentle I try to spray, the liners fly out of the pan.  Is there something I’m doing wrong?  I know they need a spray or else with lower fat muffin recipes the paper will adhere to the muffin and be difficult to take off.

    My 4 year old loves this recipe btw!  I do the 2T if butter and 1/2 cup sugar version and throw in a super ripe banana.  I also use any milk chocolate lying around and use its NI to adjust weight to maintain same point value.  Easter bunnies, plain Lindt milk choc bar, etc.  she loves milk chocolate so only time I use it is in these.

  166. I made these- added banana and a scoop of poppy seeds-

    My kids thought they were a hit!

  167. Can I substitute almond flour?

  168. I am making these for the first time. I do not like yogurt by its self. Hopefully these muffins will make it past my picky taste buds. Any one else not crazy about yogurt but loved these muffins?

  169.  Subbed banana for some of the sugar and used a little less than 3 TBs ghee since that’s the only no-salt I had. Came out wonderful! I had a bit more batter than needed for the 12, so I tried making pancakes…I can’t even begin to describe how sinful they were! Can’t wait for the muffins to cool and try them too. I’m so certain they’ll be just as wonderful, rating this as a five without trying them yet!

  170. Should the egg whites be beat until peaks form or just blended?

  171. Can’t wait to make for my son to take as school snacks — would these freeze alright or are they too moist?

  172. Just made these with whole wheat flour! I actually tripled the recipe so I could have some to freeze and added a cup less of flour afraid they would be too dry and they turned out so perfect!  

  173. I’m thinking about making these blueberry muffins. Do you think the muffins would be good? 

  174. This has become our go-to muffin recipe. I use regular flour and add 2 & 2/3 tsp of baking powder and 1/3 tsp of salt to make it cake/self rising. Perfect results! I have also modified into lemon blueberry by omitting chips and adding the juice and rind of half a lemon + fresh blueberries. My daughter simply can’t get enough of them!

  175. Love this recipe and so does my household. They are so light and not too sweet at all.

  176. I made these tonight with my selective-eater 7-year-old. We swapped the chocolate chips for farm fresh blueberries that we picked yesterday and they were A-MA-ZING. My kid would not touch a blueberry until yesterday and while having the warm muffins she kept going on and on about how yummy they were! I love that the yogurt adds a protein packed punch! Perfect for her camp and school lunches. This recipe is a keeper. I can’t wait to try them with chocolate chips—chocolate chip muffins are my kid’s favorite. Yay!

  177. Trying to make these more low carb. Can you use Almond Flour?

  178. Made these last night and subsituted blueberries for the chocolate cihps and added a tblsp. of lemon juice and they are delicious!

  179. How do I make these without a hand mixer?

  180. I’m interested in trying to add protein powder to these to up the protein. I’ve never baked with protein – any idea how much powder to add or what other changes I would need to make for this?

  181. If i were to put unflavored protein powder in the batter do you think it would affect the muffins? Would love to try to add some protein as a quick on-the-go breakfast!

  182. These muffins were amazing! I followed the recipe exactly, and they turned out perfectly. My husband and I ate them for dessert!  

  183. What do you mean a 1:1 ratio when substituting GF flour for cake flour?

  184. Made them with GF flour and mini chocolate chips. They were great!!! Next time I am going to try them in mini muffin tin, Pop three or four of them in Ziploc bags, and store them in the freezer. That way, I can grab one in the morning and put them in my lunch box, with a salad.

  185. All-purpose flour is fine. Great with bits of fresh strawberry and raspberry rather than chocolate. Only 1/3 or 1/4 cup sugar is plenty. Delicious.

  186. Could you use a flavoured greek yoghurt and adjust the sugar? Do you think this would work?

  187. Mine  flopped I used TJ GF flour ??‍♀️ Any ideas how to make them better? 

  188. Looks great! How many WW points would these be with blueberries instead of chocolate? 

  189. Welp, I know what my breakfast is gonna be for the next weeks… those are perfect! Moist, just sweet enough and filling! As always, 5 stars!

  190. Can almond flour be used as a substitution? Thank you

  191. Anyone else get 8 points for each one? I have all the ingredients exactly as written, but it keeps coming up as 8 points! 🙁

    • Try a different brand of chocolate chips?

    • I’m also getting 8 points.  I entered the nutrition facts for one serving into the WW app calculator exactly as they are recorded at the end of the recipe and it gives me 8 Freestyle points. 

      • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  192. I finally got around to making these today. Didn’t have cake flour, so I substituted coconut flour (used 3/4c) and added 1 more large eggs. My girls and I loved them!

    • I just made them yesterday and also used coconut flour. I added water because the batter was very thick. I think I could use less sugar and they’d still be delicious. I also used chocolate chips made with stevia and was surprised at how incredibly moist and delicious these little muffins turned out! I also used silicon muffin cups, so no need for cooking spray. I filled them only about halfway, and baked for 20 minutes. Thank you for a great recipe!

  193. I just moved and can’t find my muffin tin yet BUT I found a loaf pan ??What adjustments are needed to make into a loaf size? Thanks!!

  194. Made these muffins gluten free using the Cup 4 Cup brand recommendation and couldn’t believe how great they turned out! So light and fluffy and it felt/tasted like a “normal” muffin. I’m not sure if it’s this recipe or in particular or the new brand of flour (used a different one previously) but I am IMPRESSED! Looking forward to breakfasts this week for sure! I do find them to be a tad on the sweet side so they feel even more like a treat. Thank you for another wonderful recipe 🙂

  195. These are fantastic! I substituted “swerve” for the sugar and because others recommended adding a pinch of salt, I used salted butter.
    I will definitely be making these again

    • Hi, I’m thinking of trying swerve in my baking. Does it measure 1:1 for sugar or what’s the ratio? Does it change the taste or texture of baked goods. Thanks!

  196. Anyone try these with Whole Wheat Flour?  What do you think?

    • I did! Used the ratio of cornstarch to flour and sifted it to make cake flour though. Came out pretty good! Recommend a shorter cook time, though. Pulled mine out at 15.5 mins and they could’ve done with one minute less. 

  197. Is there a flour that i can substitute for cake?

    • My daughters’ made these today but use all purpose flour… does that change the WW? They are really dense muffins. The recipe made 19 muffins. 

  198. I just made these. I love them. I used Splenda instead of the sugar and I just built the recipe in WW. It came up to 6 fp. I put 3 in the fridge for the rest of the week, and froze the remaining ones. I will make this recipe again.

  199. I’m attempting a gluten free diet but I’m not clear on your recipes when you say 1 for 1.  Can you explain that to me please?

  200. I made these tonight. The are very good and not too sweet which I like. I did forget to spray the muffin liners and so they stuck to the paper.  Still very good. 

    • I would advise not to use TOO much cooking spray though next time you make it! Mine came out with almost a rubbery outer covering because I used too much cooking spray (as another person advised). Light spray should be OK.!

  201. You never let me down! Another fantastic recipe! I didnt have cake flour so I looked up a DIY online! 3 tablespoons of cornstarch sifted into AP flour will do the trick! Make sure you put 3 tablespoons of flour in the sifter with the cornstarch!

  202. I made these yesterday and so much yum!!

  203. Made these last week. One of the best muffins I’ve made. I used GF flour – definitely will make these again soon.

  204. Curious, do you think I could use almond flour to make these?

    • I’m wondering the same thing!

    • I’ve made these twice now with almond flour. The first time I followed the recommendation for converting to “cake flour.” The second time I used almond flour I did not make any adjustments. Both yielded dense, super moist delicious muffins. *I did add a pinch of salt both times and opted to not use liners the second time. 

      • Any idea what the almond flour did to the points? I’d love to try this with the blueberry/lemon zest idea.

  205. I made this yesterday and they are really good tasting.

  206. What cream? Theres no cream in ingredients list?

    • In step 3 of the directions, to “cream the butter and sugar” just means to mix at medium speed for about 2 minutes until the texture becomes creamy 🙂

  207. Amount Per Serving:
    Freestyle Points: 7 Points +5,

    Can you please explain this for me?  I realize it refers to WW points, but am confused with the 7 +5 ?
    Thank you.

    Read more at https://www.skinnytaste.com/yogurt-chocolate-chip-muffins/#fFXxmQqK2IpusuZS.99

  208. When you say cale flour, are you referring to all purpose flour or cakemix ??

    • In the baking aisle at store, you’ll find many types of flour — all purpose, self – rising, cake flour and more. My grandma used to buy in a box, similar to nodical bisquick types box, but I think it was red.

    • To make your own cake flour, Put two TBS of corn starch into a 1 cup measuring cup, then fill it with all purpose flour. Do That for every ONE CUP of flour used in recipe. 🙂

    • For every 1 cup of flour remove 2 Tbsp of flour. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out). Sift 5-6 times and it’s ready-to-use cake flour.

  209. Thanks for sharing this recipe. Made them today and they came out awesome.

  210. Made half as written…delicious! Really great next day….with 12 seconds in microwave..comes out warm and melted. The second half was made with 6 oz of blueberries and lemon zest/juice. Also delicious! Try these!

    • Blueberries, leman zest snd juice sounds like it is right up my alley!  How much lemon zest and juice?  I am planning on making a batch with chocolate chips and a batch with blueberries.

  211. Who doesn’t love a fantastic muffin for breakfast or for an afternoon snack with tea or coffee?. With the high protein content it becomes a bite that will keep you from getting toooooo hungry.

  212. My family loved them! Definitely need to use cooking spray. 

    • I would advise not to use TOO much cooking spray though! Mine came out with almost a rubbery outer covering because I used too much cooking spray (as another person advised). I would NOT do this! Light spray should be OK. I’ll try this next time!!!

  213. Amazing! I can never make enough!

  214. I am not one to leave reviews of recipes, restaurants, etc. but I just made these and they are unreal. Like a healthy, moist, tender chocolate chip pancake. I’ve been making your recipes for awhile now and they’re always on point. Your family is quite lucky!! Keep them coming. 🙂

  215. If I were to add cocoa powder to make them double chocolate – thoughts on how much to add?

    • I would probably add 1/4 cup of cocoa powder and add another 1/4 cup of sugar – then taste the batter to see if it needed more sugar. I would add some milk/liquid to this also as the batter would be dry with the addition of these ingredients. Probably add 1/2 cup of milk and see how the batter consistency looked. I added 1 teaspoon of baking powder to my muffins even though the recipe said not to, and they rose nicely. I would add some more leavening to this if you add the cocoa powder. Just my thoughts. If you added 1/2 cup cocoa powder they would be even richer so I think exactly how much you add will depend on preference.

  216. Very good and easy to make. Had enough batter to make 18 muffins and used mini chocolate chips since that all I had on hand. A pinch of salt would be a good addition as one of the other comments suggested. I will definitely make again!

  217. Made these and they were wonderful. One recommendation would be to add a little salt to enhance the flavor.

  218. Silly question — but the picture looks like they are mini muffins — but the serving size says 1 muffin and the recipe yields 12. Is that 12 mini or regular size??!!

  219. Just made these with dark chocolate chips and whole flour. They are perfect.

    • You didn’t use cake flour??? Is whole flour the same as all-purpose flour? sorry, not much of a baker! LOL!

      • I used whole wheat flour and that was all I could taste.  Muffins tasted like whole wheat chocolate chip bread.  Not that great.  I would not recommend using anything but cake flour.

  220. These were quite tasty! As someone else said, be generous with the cooking spray! And as shown in the pictures, mine were still light colored (not golden brown all over) once baked. While they are light, mine were sort of a spongy texture. Is that normal with this sort of recipe? I did not over mix the batter! Thanks for the recipe!

  221. Delicious! Accidentally made them with Chobani whole milk yogurt but should still be amazing with greek nonfat. I also used regular flour and whole wheat flour. Great afternoon snack for my kids.

  222. How much splenda should I use in place of the sugar?

  223. Made these this morning exactly as directed and they are delicious! Will try blueberries next time as I prefer them to chocolate chips. Thank you for another wonderful recipe.

  224. I just made these and they are light and have a great taste and texture. I used 2/3 cup of sugar but thought they were a bit too sweet as I used vanilla yogurt that had sugar in it. If you are using vanilla flavored yogurt you might wan t to reduce the sugar to 1/2 cup. I am going to try this recipe next week but with blueberries instead of the chocolate chips. Really great idea – love the recipe. I have loved every recipe I’ve tried on this site. Thanks Gina.

  225. These are so good! After reading through the comments I wanted to say about the flour – I didn’t realize about the flour. I used regular all-purpose flour and the muffins turned out just fine.

  226. These muffins with yogurt were to “gummy” and to dry for my taste…
    I prefer the ricotta muffins, which are perfect over and over again and so yummy 🙂

  227. These are amazing !!! I know I will be making these more and more 🙂

  228. Hi! I am using recipe builder on the WW app and I am coming up with 9 points per muffin (12 muffin serving).
    1-3/4 cup flour (25pts), 3T butter (15pts), 2/3c sugar (32pts), and 9T semi sweet chips (34pts). Do you mind telling what brands you are using that might be lower points than what I have? Thanks!

  229. If I use non fat vanilla Greek yogurt do I still add the sugar or reduce the amount ??

  230. Made these last night, delicious!

  231. Does it matter what fat free yogurt I use?  

  232. Baked these up, subbed blueberries for the chocolate chip. Not sweet at all, but very good for morning muffin. I think they tasted better the next day, which is unusual for a muffin.

  233. I’m confused ! Do you use AP flour in this recipe or SR ? and then subtract and add ? Thank you

  234. How big are these? Are they mini muffins or the size of your palm??

  235. These were so good!

    I made a lemon poppy seed  version with the same muffin base, but instead of chocolate chips, I added 2 tablespoons of lemon zest, 2 tablespoons poppy seeds, and 2 tablespoons lemon juice. Soo good!

  236. Mine came out very dense.  Still delicious mind you…Do you think this is because I mixed them by hand?

  237. These are amazing! Followed the recipe exactly & they came out looking just like the picture!  Thank you Gina!! 

  238. I tried this recipe this morning and it came out amazing! It was my first time trying it and usually when I try something for the first time I follow it exactly. This time I decided to make some changes to lower the points especially the sweetness level. I ended up getting them down to 4 points and they tasted delicious. Thank you so much for this recipe! My chocolate craving is satisfied with no guilt.

  239. I never leave comments on recipes Ive tried. Im not a fan of chocolate chip muffins but after looking at the pics I figured I would give it a whirl. OMG, best choc. chip muffins to date! Even my picky 2 year that tells me he hates whatever Im baking as Im baking it LOVED them! I have used the greek yogurt in many baking recipes since it became zero points and I honestly can not tell any difference. The only thing that I wasn’t too crazy about is the point value. I would love to know if anyone has used stevia in place of the sugar and how it came out. 

  240. Hi!  If I cut the sugar and butter AND used Splenda, does it come out to 4 points per muffin ?

    • These turned out great! I did make some changes to bring them down to 4 points each…I used 2 tbsp butter, 4 tbsp stevia sweetener, 2 eggs, 4 tbsp enjoy life mini chocolate chips. Yum!!

  241. Gina— I made these yesterday and as with your other yogurt baking recipes, they turned out great. I quickly froze them!! It was a lot of bowls and I found the dough very stiff. Next time (and there will definitely be a next time!) I’m going to let the yogurt  come to room temperature. That really helped with the bagels. I’m picturing you testing blueberry and banana versions. Blueberry and some lemon zest?! Thanks again for another great recipe. 

  242. I ordered Presto Self Rising flour last week so I could make these and it looks like the recipe has been changed?!? If I use Presto what would the measurement be…

  243. Anybody use full fat yogurt? It is all I have on hand.  These look delicious!

  244. I love them.
    So yummy, I couldn’t resist having an additional one for lunch.
    Moist, sweet but not too sweet, just delicious.
    These muffins will for sure be my favourite for a long long time.

  245. These muffins are SO good. They are moist and filling. I will be be making them again. Thank you for all the good recipes!

  246. Amazing! I made these as both mini muffins for the kids and regular muffins for myself. We all enjoy them.

  247. Hello, Can you use whole wheat flour in this recipe?

  248. Gina! These were amazing..the whole family loved. I made them as part of the Weekly meal plan this past week and its been so nice to have something so easy to grab and go. Would like to make these again, but try something different, like blueberry or banana or something. Could I make them the same way (love the protein with the greek yogurt!), and would they come out similarly?

  249. Any chance you could substitute applesauce for at least some of the sugar? What ratio would you try?

  250. Wow! Best muffin recipe ever. Thanks so much! Can’t wait to try with fruit! 

  251. I’m a little confused because several comments refer to making self rising cake flour, but the recipe itself calls for just cake flour. I assume it is the latter?

  252. Hi… could you tell me what 13/4 cups flour is in grams please? Thank you x

  253. Can use any gluten free flour … Like kinf author brand ?

  254. I am entering these into my WW app and they are coming up 8 points. Could I be doing something wrong?  I think these are delicious and plan on making them often do I figured I’d enter them. 

  255. Can you use dairy free greek yogurt? Hubby is lactose & gluten intolerant 

  256. Which consistency should the dough be like?
    Mine are baking at the moment and they didn’t rise even a millimetre ?
    Anyway, the dough tastes really good, so i hope theywill turn out great.

  257. if i swap blueberries for chocolate chips how many freestyle points would that be?

  258. Any idea how long to bake if I was going to make mini muffins instead of regular muffins? Easier for my twin toddlers. Thank you!

  259. What can I use in place of the regular sugar

  260. We loved these muffins! So yummy and easy to make. I used Swans Down Cake Flour and they turned out just fine. I used Trader Joe’s Non Fat Plain yogurt. I also used mini chocolate chips but next time will use the regular sized chips, I think they will be better in the muffins.

  261. Can I use spelt flour? Or whole wheat cake flour?

  262. These were EXCELLENT! My kids aren’t huge breakfast people… a muffin and a piece of fruit hits the spot! These taste super yummy and look beautiful too! Thanks for another great recipe! 🙂

  263. Gina I love your recipes and have for a few years. My husband was recently diagnosed with diabetes and finding good recipes that I feel good about making for him is challenging. Can these be made with a whole wheat flour or perhaps an almond flour instead? I am happy to still be able to make many Skinnytaste recipes with minimal tweaking. Thank you for all you do for us. I am a happy member of your FB community page and have found such inspiration!!

  264. I only have milk choc chips? How would it change point value?

  265. I cook almost exclusively from your recipes – thank you for so many great choices! This recipe calls for “cake flour” but doesn’t specify self rising. In many of the comments, I see you say self rising is best. Is cake flour by definition self rising? or do I need to specifically find one that says that on the bag? 

  266. LOVE these muffins. They have a wonderful taste and not too sweet. Really easy to make and because I have such a difficult time with breakfast ideas, these are great! THANK YOU!

  267. I love your site, the weekly meal plans make me excited to stay on track for the week and be organized.  I love to cook and your recipes are great to follow.

    I loaded this into my weight watchers recipe builder with 1/2 cup sugar and 2 Tbsp butter and it came out to 8 freestyle points.  Not sure why so much higher?  1 Tbsp of chocolate chips is 4 points.  Any thoughts?

    • I get 21 points for 8 tbsp semi sweet chips.

      • Okay, I see that in the database now, I used the nutritional info on my brand of chips.  I’ll have to see if I can find a lower sugar brand.  Thank you.  I love love your site and the weekly meal plans – please keep posting 🙂

  268. These are such great treat!!! Love your recipient! Kids and hubby do too?

  269. Fantastic with blueberries! I kept the recipe the same except for swapping chocolate chips for blueberries. I also replaced the vanilla with the juice and zest of half a lemon…absolutely perfect. However, I’m wondering how this changes the points since berries being fruit are “free” as compared to the chocolate chips. I might also reduce the sugar as suggested to 1/2 cup since the blueberries were very sweet.
    So good, light and tasty!

  270. Can you use cocunu or almond flour 

  271. Can you make this without eggs? My daughter is allergic to eggs. Would love to make this for her. Can I leave out the eggs or what can I substitute eggs with?

    • I have not tried, aquafaba (the liquid from the chickpeea jar) may work

    • My daughter is also allergic to eggs! I substituted two flax eggs (take two tablespoons ground flax seed and mix in 6 tablespoons cold water, then put in fridge to chill/gel together for 10 minutes) and they turned out great! The texture isn’t as light and fluffy as it probably is with egg whites, but my three young girls gobbled two batches up with the flax eggs and are begging for another batch 😉

  272. I dont think I have a hand mixer? Would just mixing this still be okay?

  273. I wonder how easy it would be to make this into a loaf intead of Muffins? I want to make this but all my muffin tins are packed away.

  274. Could whole wheat flour be used? 

  275. Do you recommend a particular butter- looking for healthier option- thanks!

  276. these were awesome!

  277. This was very good! I forgot to reset my timer after I checked the muffins and they were not quite done so I over baked them slightly. Still good and a nice treat with my boiled egg in the morning!

  278. Are these full size or mini muffins pans?? ??

  279. Self rising cake flour is isn’t available at my store, is self rising flour ok? Or cake flour? There isn’t both?

  280. My daughter and I just made these. The recipe is simple (though it does take a few bowls). The flavor of the muffins is good – they are very, very light. Be sure to spray, spray, spray your liners. I used some paper liners and sprayed them yet the muffins are VERY stuck. I also used some silicone “liners” and they came out beautifully. I didn’t have Presto flour so I used all purpose flour and added baking soda and salt. Maybe Presto would affect the sticking of the muffin to the paper issue. Yet another good recipe, Gina. Thank you for sharing.

  281. At the store I see self rising flour and cake flour but no self rising cake flour…which do I buy?

  282. Can you use wheat self rising flour? Splenda and sugarfree chocolate chips

  283. Hi ! I have a big tub of Siggis vanilla yogurt I *need* to use. Could I use that instead of the plan yogurt? Thanks!

  284. These look delish!   Can you create them Gluten Free?  My grand daughter would just love these.

  285. Could you sub blueberries for the chocolate?

  286. Any chance you might try and play around and create a Gluten Free version? Or do you think I could jus sub the 1 for 1 type GF flour? Thanks

  287. Could I add some Milled Flax seed to this recipe for some fiber? If so how much should I add?
    Love your recipes and as a person that doesn’t really like to cook, that is something.

  288. I will definitely be making these this weekend! My husband starts a new job Monday and I can’t wait to give him some grab and go breakfast options! 🙂

    One question, might be a dumb one – could I use blueberries in a batch and would they turn out like blueberry muffins? I’ve never made homemade blueberry muffins so I don’t know if there are other ingredients besides the berries that are essential.

  289. Did you mean to say 0% greek yogurt? Was it 100% or maybe 0% fat? Thanks for letting us know!

  290. Do you think I would get the same awesome results of I used Gluten Free flour??

  291. These are delicious! My son gobbled up two for breakfast! Thanks for another great recipe, Gina! 

  292. I have not made these yet.
    Can you use any other flour in place of self rising cake flour?
    I just love chocolate chip muffins and this would help me with my points as I am a lifetime member. Everything helps !

  293. Hi Gina – Have you ever used Swerve in place of sugar for your recipes?

  294. I’d also like to know how to adapt this recipe for blueberries. Would it just be a 1 to 1 substitution? Any idea if I could use frozen blueberries? Thanks.

    • I made these today with 1 cup of frozen blueberries. Really good but too many in my opinion so will try 3/4 cup next time. 

  295. Has anyone tried making these with gluten free flour?

    • I just did tonight and they were delicious! I just substituted Pamela’s all purpose artisan blend GF flour and followed the recipe from other comments to make it self rising. They looked just like the picture and were SO tasty!

    • I used Cup4Cup and they were great

      • that has milk in it so I cant use that. No dairy for me 🙁 what can i use ? i also cant use brown or rice flour either 🙁

  296. is the yogurt fat free?

  297. Can you do the online instructions for self-rising flour with a GF all-purpose flour? Thanks!

  298. Can you make these with gluten free flour?

  299. Could you use blueberries in place of the chocolate chips?

  300. Do you have a gluten free version of this recipe?

  301. Have you tried to make these muffins with blueberries?

  302. Great comments from everyone. I’m going to make them with blueberries.

  303. Can you use whole wheat flour and add baking powder?

  304. How would it affect the points if you made these with fruit (like blueberries, blackberries, or strawberries) instead of the chocolate chips?

  305. Hi Gina!

    Could blueberries be substituted for the chocolate chips? Or possibly even little bits of banana, maybe?

    Thanks!

  306. Can’t wait to try this ?. Can I use regular flour … using the same measurement?

  307. Made these today. Awesome!

  308. Would cooking and everything else be the same if I substituted blueberries for the chocolate chips?

  309. What can I use in place of yogurt …? Dairy free ;( no dairy milk .

  310. If you cut back the sugar and the butter, how many calories is each muffin? Thanks!

  311. If I want to use the whole egg, do you have any idea of the ratio? Would one egg be enough to substitute for 3 whites?

  312. Can’t wait to make these muffins! I’m going to substitute 1/3 baking Truvia plus 2T sugar to lower the sugar. I’ve used the Truvia Baking Blend before and I like it in baked goods. Thanks Gina for all of your wonderful recipes!

  313. Could you use Dark Chocolate chips instead of the semi-sweet?

  314. I already did this when i wanted to make the ricotta version again and did not have any more. I’m happy to see this with the proper measurement of yogurt as I was just guessing. Thanks for this! Any ideas on how to reduce the sugar or slip in something healthy for kids? I am already planning to do mini muffins but any other ideas would be helpful 🙂

    • I haven’t made the original recipe so I don’t know how mine taste in comparison, but I used the recipe and substituted one large mashed banana for the sugar and unsweetened applesauce for the butter and they were very tasty. 

      • How much apple sauce did you use for the butter? And just 1 large banana for the 2/3 cups of sugar?

  315. Is all-purpose flour OK or is cake flour needed?

    • its best with cake flour, you can google how to make self rising cake flour.

      • anyone who needs DIY self rising cake flour, found this from Gina’s Ricotta Chocolate Chip Muffin’s reader comments. I find it very handy. Food52 does not provide self rising cake flour just cake flour or self rising flour
        DIY Self Rising Cake Flour

        To make self-rising cake flour from all-purpose flour, there are a few more steps involved:
        Measure out 1 cup of all-purpose flour, then remove 2 tablespoons of the flour. Add 1 1/2 teaspoons baking powder, pinch of salt and 2 tablespoons of cornstarch.
        Stir well. This makes 1 cup of self-rising cake flour.

  316. Gina, can regular cake flour be converted to self-rising flour by adding baking powder ? Do you know the proportions? Maybe about 1-2 tsp baking powder? Thanks, looking forward to trying this!

  317. I’m always curious.. What do you do with your egg yolks whenever you just use the whites?

    • Give them to my dog usually! He loves them!

      • That’s what I do too! I scramble them and mix them with his dog food. His coat is so soft and shiny and he LOVES the special treat!

      • Using the healthy fat found in egg yolks, in your baked goods will have the same wonderful effect on human hair. That would be considred cooking “whole” & healthy.
        We need good fats in our daily food consumption.
        Good fats, help burn our belly fat. This is important information.

    • use the yolks to make an omelet or french toast
      or make lemon curd!!!
      https://www.kingarthurflour.com/recipes/easy-microwave-lemon-curd-recipe

    • My dog gets them too!

  318. Do you use plain Greek yogurt or Vanilla?

  319. Totally trying this! Chocolate chip muffins are my favorite!

  320. Can all purpose flour be used in place of self-rising?