Chocolate Chip Greek Yogurt Muffins

There’s something truly magical about biting into a perfectly fluffy, deliciously sweet muffin. Maybe that’s just me, but then again, I do have over 70 muffin recipes on my site (and am the designated self-proclaimed Muffin Queen).

So today I’m bringing you a brand new muffin that feels like an old school, bakery-style classic. These chocolate chip yogurt muffins have those beautiful, tall tops, tender middles, and melty chocolate in every bite. My kids and husband were obsessed with these!! There are a few tips to making them beautiful, soft and fluffy so be sure to read the post!

I like to sprinkle the tops with a little coarse sugar to make them extra special, and let me just say, WOW. You’ll never need another chocolate chip muffin recipe again after these.

Everything you’ll need to make these chocolate chip yogurt muffins

These beautiful chocolate chip greek yogurt muffins use fridge and pantry staples for a go-to muffin you can bake any day. Here’s what you’ll need:

• Flour: we’re using regular all-purpose flour in these muffins. See below for an easy gluten-free swap!
• Yogurt: whole milk or 2% plain Greek yogurt gives these muffins moisture and necessary fat. Do not use fat free yogurt!
• Maple syrup: naturally sweeten the muffins with pure maple syrup.
• Olive oil: we’re also adding a little olive oil for an extra boost of moisture.
• Eggs: you’ll need 2 eggs to help the muffins bake properly. Make sure they are at room temperature!
• Baking staples: you’ll also need both baking powder and baking soda, salt, and vanilla extract.
• Chocolate chips: because who doesn’t love melty chocolate in every bite? We’re mixing chocolate chips right into the batter and sprinkling the tops with a few extras.

Try a gluten-free version

Keep these muffins gluten-free by using gluten-free all-purpose flour. I like King Arthur Measure for Measure Flour.

Ingredient swapping do’s and don’ts

This recipe is pretty forgiving when it comes to swapping ingredients, but as always, do so at your own risk!

• For the yogurt: if you want to make these dairy-free, I suspect that a thicker dairy-free yogurt would work well, such as Siggi’s plant-based cups. Let me know if you give it a try in the comments! Use dairy-free chocolate chips as well.
• For the eggs: I haven’t tested these with flax eggs, but I worry they may come out too dense. If you want to keep these vegan, you’ll also want to use dairy-free chocolate chips and a dairy-free, thick Greek-style yogurt.
• For the maple syrup: I don’t recommend swapping for another sweetener like honey because the flavor will change and the muffins may be more prone to burning.
• For the olive oil: A good quality extra-virgin olive oil is essential. Otherwise, feel free to use avocado oil, melted virgin coconut oil, or melted butter.

Perfect chocolate chip yogurt muffins in 5 steps

There are a couple of special steps in here that will help you achieve taller, fluffier muffins!

1. Prep your pan. Line your muffin pan with just 10 liners and spray the insides with nonstick cooking spray.
2. Whisk the dry ingredients. Whisk all of the dry ingredients together in a large bowl.
3. Make the batter. Mix the wet ingredients in a separate bowl, then mix in the dry ingredients with a wooden spoon until just combined. Fold in the chocolate chips.
4. Bake the muffins. Fill the muffin liners with the batter to the top, top with chocolate chips and sugar (if using), then bake at 425 degrees F for just 7 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 8-13 minutes until a toothpick comes out clean. Cool & enjoy!

Add a bakery-style sweetness

I like to sprinkle the tops of each muffin with about a 1/2 teaspoon of granulated or coarse sugar to give it that sweet little crunch on top! This is, of course, optional, but highly recommended.

Want extra tall muffins?

I’m talking about those beauties with the giant dome tops from your local bakery. SO GOOD. Try the method with these chocolate chip yogurt muffins:

1. Only fill every other muffin cup with a muffin liner and batter so they are evenly spaced (6 muffins per batch).
2. Bake as directed!

NOTE: This means you will need to bake them in two batches. (Don’t forget to bring the temperature back up to 425°F once the first batch is done baking!)

Make mini muffins

I love making these into mini muffins for quick kiddo snacks. Simply pour the batter into a mini muffin pan and bake at 400 degrees F for 13 to 18 minutes!

Try a chocolate chip yogurt bread

You can also turn this muffin recipe into a loaf instead! Here’s how:

1. Make the muffin batter as directed.
2. Pour into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper.
3. Bake for 50 to 60 minutes at 350 degrees F until a toothpick inserted into the middle comes out clean.

Freezer-friendly chocolate chip yogurt muffins

Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

Our fav muffin-baking tools

• Mixing bowls
• Whisk
• Wooden spoon
• Muffin tin
• Muffin liners
• Nonstick cooking spray
• Wire rack

Don’t forget to check out all of our favorite kitchen essentials.

More muffin recipes

• Paleo Double Chocolate Tahini Banana Muffins
• The Best Bakery Style Blueberry Muffins You’ll Ever Eat
• Cranberry Orange Muffins
• Marbled Banana Muffins
• Blender Double Chocolate Spinach Muffins

Get all of my muffin recipes here!

I hope you love these chocolate chip yogurt muffins! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

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Chocolate Chip Greek Yogurt Muffins

5 from 70 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

ServesServes 10 muffins

Fluffy, bakery-style chocolate chip yogurt muffins made with simple ingredients and naturally sweetened with pure maple syrup. These classic chocolate chip muffins can easily be made gluten-free, and make the best snack or breakfast treat!

Ingredients

• Dry ingredients
• 210 grams (1 ¾ cups) all purpose flour (or sub white whole wheat flour or gf all purpose flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• Wet ingredients
• 225 grams (1 cup) plain Greek yogurt (whole-milk or 2% is best)
• 104 grams (⅓ cup) pure maple syrup
• 67 grams (⅓ cup) extra virgin olive oil (or sub avocado oil, melted virgin coconut oil or melted butter)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Mix-ins and topping
• 90 grams (½ cup) chocolate chips, plus 2 to 3 tablespoons for sprinkling on top
• Optional: 1 to 2 tablespoons granulated or coarse sugar, for sprinkling on top

Instructions

• Prep your muffin pan: Preheat the oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we're making 10 BIG muffins!) and spray the liners with nonstick cooking spray to prevent sticking.
• Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• Combine the wet ingredients: In a separate large bowl, whisk together the greek yogurt, maple syrup, olive oil, eggs, and vanilla extract until smooth and well combined. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.
• Add the chocolate chips: Gently fold the chocolate chips into batter with a wooden spoon until incorporated.
• Bake the muffins: Divide batter evenly into the prepared muffin liners, filling all the way to the top. (Don't be nervous, these are going to bake up beautifully!) If desired, sprinkle the top of each muffin with a few extra chocolate chips and about a ½ teaspoon of sugar. Bake at 425 degrees F for 7 minutes, then reduce the heat in the oven to 350 degrees (DO NOT OPEN THE OVEN) and bake for 8 to 13 minutes more or until the toothpick comes out clean or with just a few crumbs attached. Makes 10 big muffins!

Recipe Notes

To make gluten free: Use a gluten free all-purpose flour. My favorite is the King Arthur Measure for Measure Flour.

To make dairy free: I suspect a thicker dairy free yogurt would work well, such as siggi’s plant based cups. Let me know if you give it a try in the comments! Use dairy free chocolate chips as well.

To make vegan: I haven’t tested these with flax eggs, but I worry they may come out too dense. Use dairy free chocolate chips and a dairy free thick greek-style yogurt.

Tip: If you want extra-tall muffins, only fill every other muffin cup with a muffin liner and batter so they are evenly spaced (6 muffins per batch). Bake as directed. This means you will need to bake them in two batches. (Don’t forget to bring the temperature back up to 425°F once the first batch is done baking!)

Nutrition

Serving: 1muffinsCalories: 255calCarbohydrates: 31.4gProtein: 5.9gFat: 12.3gSaturated Fat: 3.8gFiber: 1.2gSugar: 13.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats