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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!

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.

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.

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Prep: 10

Cook: 20

Total: 30

Print Rate Pin Save WW Points

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

Yogurt Chocolate Chip Muffins

Yogurt Chocolate Chip Muffins