Easy Greek Yogurt Chocolate Chip Muffins Recipe
Soft and bakery-style Greek Yogurt Chocolate Chip Muffins that are quick to make and packed with protein from Greek yogurt. These easy muffins are perfect for breakfast, lunchboxes, or snacks, offering a moist texture and delicious chocolate chip flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 14-15 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup butter (or ¼ cup butter and ¼ cup olive or avocado oil – see recipe notes)
- 1 cup plain Greek yogurt
- ½ cup milk (2% or whole)
- 1 egg
- 1 tsp vanilla extract
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 375℉ and prepare your muffin tins by adding muffin liners or spraying with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside.
- Melt Butter: In a medium bowl, microwave the butter for 20 seconds, stir, then microwave for another 15-20 seconds until soft and mostly melted.
- Combine Wet Ingredients: Add the Greek yogurt, milk, egg, and vanilla extract to the softened butter. Whisk thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the large bowl containing the dry ingredients. Gently stir with a spatula or large spoon until just combined; avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in ¾ cup chocolate chips gently into the batter. Optionally, sprinkle a few extra chocolate chips on top of each muffin cup for added texture and appearance.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup almost to the top for nice muffin domes.
- Bake the Muffins: Bake at 375℉ for 15-17 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Start checking at 15 minutes as oven times may vary.
- Cool and Serve: Let muffins cool in the tray for 5-10 minutes before removing to a cooling rack. Enjoy warm or store once fully cooled for later.
Notes
- You can substitute half the butter with olive or avocado oil for a healthier fat option.
- Be careful not to overmix the batter to avoid dense muffins; stir until just combined.
- If you prefer dairy-free, use dairy-free yogurt and milk alternatives and adjust fat sources accordingly.
- For add-ins, chopped nuts or dried fruit can be added along with the chocolate chips for variety.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.