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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4.75 from 154 votes
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Yogurt Chocolate Chip Muffins

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
WW Points Plus: 5
Keywords: Greek Yogurt Chocolate Chip Muffins, Yogurt Chocolate Chip Muffins, yogurt muffins chocolate chip, yogurt muffins recipe

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498 comments

  1. Has anyone added Protein powder instead of flour?

  2. Great muffins every time. Though a chocolate lover I substitute in blueberries and they are great!!!

    One question, though: the recipe calls for “1/2 tbsp vanilla extract”. Is this correct? It seems like such an odd unit. Should it be 1/2 tsp? Just asking….

  3. These are so good! Made them twice already, my family also enjoys them. They are moist, the chips give you a blast of chocolate that is enjoyable. I now have a baked good that I can eat without guilt! Thanks 🙂

    Note: I used the self rising flower and left out the baking powder. Used the same amount of flour.

  4. Do you think I could use whole wheat flour instead???

  5. These are pillowy and perfect.  Not too sweet but my kids will even ask for these for dessert.  I love freezing these and having as a quick breakfast option for the kids that’s not from the store.

  6. These are delicious!  I didn’t have Greek yogurt so I substituted sour cream and used half chocolate chips and half peanut butter chips. A very light and fluffy muffin and you could easily change up the add-ins to whatever you have on hand. 

  7. These muffins are so tasty. Made them with blueberry and chocolate chips. both so good.

  8. My crew loved these! I love that they are freezable. We are often easy breakfast on the go, especially during the week, so this is a great option! My kids sometimes even ask for them as a “treat” after dinner.

  9. So moist and delicious!!

  10. Can regular flour be used in the yogurt muffins 

  11. These were very good but they needed salt.  I’ll probably add 1/4  or 1/3 tsp salt next time.  I also think they would be great with blueberries or cinnamon sugar topping instead of chocolate chips.  We made mini muffins and filled them most of the way. Baked for 10-11 minutes.