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Overhead view of two chocolate chip muffins in white liners, stacked slightly to show texture.
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Greek Yogurt Chocolate Chip Muffins 

Greek Yogurt Chocolate Chip Muffins are soft, fluffy, and sweet, made lighter with Greek yogurt and ready in under 20 minutes!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12 Servings
Author: Rena

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.
    Wet ingredients and sugar added to a mixing bowl, ready to be whisked.
  • Whisk the wet ingredients together until smooth and fully combined.
    Whisking wet ingredients including yogurt, eggs, vanilla, milk, and sugar in a glass bowl.
  • 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.
    Bowl of dry ingredients including flour, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl of wet ingredients.
    Flour being added to the wet ingredients in a glass mixing bowl.
  • Use a spatula to gently fold everything together until just combined—don’t overmix.
    Muffin batter being gently mixed with a spatula in a glass bowl.
  • Add the 1/2 cup dark chocolate chips to the batter.
    Glass bowl filled with muffin batter topped with mini chocolate chips, ready to be folded in
  • Fold the chocolate chips in gently until evenly distributed throughout the batter.
    Top view of glass bowl with muffin batter being mixed with chocolate chips in it.
  • Divide the batter evenly into a lined or greased muffin tin, and top with extra chocolate chips if desired.
    Muffin tin filled with raw batter, each cup topped with a few chocolate chips before baking.
  • Bake at 375°F for 16–18 minutes, or until a toothpick comes out clean.
    Twelve muffins cooling on a wire rack, spaced evenly and photographed from above.

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

Calories: 224kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 227mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 0.04mg | Calcium: 114mg | Iron: 1mg