This post may contain affiliate links. Please read our disclosure policy.
These Greek Yogurt Chocolate Chip Muffins are soft, fluffy, and perfectly sweet, like your favorite bakery treat, but made lighter with Greek yogurt and coconut oil—perfect grab-and-go breakfast or snack.
Recipe Overview
I’ve been baking these Greek Yogurt Chocolate Chip Muffins for years, and my kids always grab them before they’ve even cooled. They’re quick, easy, and secretly packed with protein thanks to the Greek yogurt.
The texture is soft, fluffy, and just sweet enough, with those mini chocolate chips giving you melty goodness in every bite. These are on weekly rotation at my house, and I always keep a few stashed in the freezer for busy mornings too.
You may also like my Baked Oatmeal Protein Muffins – high-protein, easy, and super satisfying.
Tips before you get started
- Full-fat Greek yogurt gives the best texture – don’t go fat-free here.
- I use mini chocolate chips – they spread better, so every bite gets a little chocolate. Regular ones are fine too!
- Mix gently once the dry ingredients go in – overmixing = dense muffins.
- Use a cookie scoop to make portioning quick and even.
- Let them cool in the pan for 5-10 minutes so they don’t fall apart.
Common Questions
You can! Just use the same amount of yogurt in place of the oil. The texture will be a little less rich, but still soft and moist.
The milk helps loosen the batter just enough so it’s not too thick. You can skip it if needed, but the muffins might be a bit denser.
I like using parchment liners—they never stick. But if you’re using regular ones, I still give them a quick spray just to be safe.
Yes. If you have a certain sweetener you use for baking, you can go ahead and swap it. I recommend you use 1/4 cup instead of half.
Ingredients needed
Here’s everything you’ll need to make these soft and fluffy Greek Yogurt Muffins. Full measurements are listed further down in the recipe card.
- All-purpose flour: You can swap this with other flours like gluten-free or whole wheat flour.
- Light cane sugar, or sugar of your choice. A sweetener is fine here too, you can use half the amount recommended.
- Baking powder, baking soda, and Salt
- Coconut oil: melted, or use avocado oil or light olive oil
- Plain Greek yogurt: Use full-fat or 2% for best texture. If you prefer using dairy-free, you can.
- Milk: 2% or whole milk. A lot of times, I use 2% because it’s the only kind my kids will drink. You can use non-dairy milk like almond milk or cashew milk.
- Eggs
- Vanilla extract
- Dark chocolate chips: optional
How to Make Greek Yogurt Muffins
Below is an overview of the steps you will be taking to make these muffins. You will find this listed in the recipe card as well.
Preheat the oven to 375°F and line a muffin tin pan with parchment paper.
Step 1: First, you need to make the liquid part of the batter. Add the Greek yogurt, eggs, melted coconut oil, vanilla extract, milk, and sugar to a large mixing bowl.
Step 2: Whisk the wet ingredients together until smooth and fully combined.
Step 3: Time to make the dry ingredients. In a separate bowl, stir together the flour, baking powder, baking soda, and salt until well mixed. A lot of times you will see in my videos I just add these over the wet ingredients in the first bowl. It will work too but recommend this extra step.
Step 4: Then, pour the dry ingredients into the bowl with the wet ingredients.
Step 5: Use a spatula to fold everything together until just combined gently – don’t overmix.
Step 6: Add the chocolate chips to the batter.
Step 7: Fold the chocolate chips in gently until evenly distributed throughout the batter.
Step 8: Divide the batter evenly into a lined or greased muffin tin, and top with extra chocolate chips if you like.
Step 9: Bake at 375°F for 16-18 minutes, or until a toothpick comes out clean.
Variations
Want to mix things up? Here are a few fun ways to switch up this muffin recipe while keeping it easy and wholesome:
- Add mashed banana: Swap part of the yogurt for ripe banana for a naturally sweet twist.
- Stir in berries: Blueberries or raspberries work beautifully with the chocolate and give a juicy pop.
- Go nutty: Add chopped walnuts or pecans for extra crunch and healthy fats.
- Try it gluten-free: Use a 1:1 gluten-free flour blend if you need to skip the gluten – just make sure it includes xanthan gum.
Pin this now to find it later
Pin It
Storing and reheating
- To store or freeze: Keep in an airtight container for 3 days on the counter, a week in the fridge, or freeze up to 3 months.
- To reheat: Microwave for 10-15 seconds or warm in a 300°F oven for 5-7 minutes.
Greek Yogurt Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup light cane sugar, or sugar of choice
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 1 cup plain Greek yogurt
- ¼ cup milk of choice, 2% or whole milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips, optional
Instructions
- Preheat the oven to 375℉ and prepare a muffin tin pan with cooking spray or muffin liners.
- Add the 1 cup plain Greek yogurt, 2 eggs, melted 1/3 cup coconut oil, 2 teaspoons vanilla extract, ¼ cup milk of choice, and 1/2 cup light cane sugar to a large mixing bowl.
- Whisk the wet ingredients together until smooth and fully combined.
- In a separate bowl, stir together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well mixed.
- Pour the dry ingredients into the bowl of wet ingredients.
- Use a spatula to gently fold everything together until just combined—don’t overmix.
- Add the 1/2 cup dark chocolate chips to the batter.
- Fold the chocolate chips in gently until evenly distributed throughout the batter.
- Divide the batter evenly into a lined or greased muffin tin, and top with extra chocolate chips if desired.
- Bake at 375°F for 16–18 minutes, or until a toothpick comes out clean.
Notes
- Use white whole wheat flour instead of all-purpose for added fiber.
- Coconut sugar can replace cane sugar for a less refined option.
- Swap coconut oil with avocado or light olive oil if preferred.
- Any unsweetened non-dairy milk works in place of regular milk.
- Full-fat Greek yogurt gives the best texture-avoid fat-free.
- Mini chocolate chips give better chocolate distribution than regular ones.
- Don’t overmix the batter after combining wet and dry ingredients.
- Parchment liners or a quick spray help prevent muffins from sticking.
- Store at room temp for 3 days, or freeze for up to 3 months.
- Reheat in the microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Muffin Recipes
- Skinny Chocolate Zucchini Muffins
- Raspberry Muffins
- Cinnamon Muffins
- Carrot Cake Muffins
- Healthy Pumpkin Muffins
- Olympic Village Chocolate Muffins
Also Check Out
- Tortilla Egg Bake
- Teriyaki Turkey Meatballs
- Greek Yogurt Brownies
- Cottage Cheese Chicken Salad
- Garlic Shrimp Spaghetti
