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!
- Prep your pan. Line your muffin pan with just 10 liners and spray the insides with nonstick cooking spray.
- Whisk the dry ingredients. Whisk all of the dry ingredients together in a large bowl.
- 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.
- 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:
- Only fill every other muffin cup with a muffin liner and batter so they are evenly spaced (6 muffins per batch).
- 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:
- Make the muffin batter as directed.
- Pour into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper.
- 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
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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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chocolate Chip Greek Yogurt Muffins
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
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
5 stars just for using metric measurements. This is the proper way. Will give this lovely recipe a try after the Great Fast.
Hope you enjoy!
My kids would have eaten the entire batch of I had let them – delicious! I used flax eggs and blueberries vs. chocolate chips and they turned out great. Saved this one for the breakfast/snack rotation!
So delicious! Glad they were a hit!
So delish! I used Bob’s Red Mill Paleo Flour and only used 1/4 cup of maple syrup. Didn’t have greek yogurt so used what I had which was Trader Joe’s Organic Whole Milk Plain yogurt. Turned out perfect!!!! Will make these often. How should they be stored, especially for gluten free? Thanks!
I’m glad those swaps worked out well! Feel free to store them at room temp for 1-2 days, then I’d keep them in the fridge or freeze them for later 🙂
I have a gas oven that only allows you to lower the temperature if you open the oven door. Is there a single temperature I could bake them at? I don’t mind if they don’t end up as tall. Thank you!
You can just bake them at 350 degrees F for about 20 minutes!
I did honey instead of maple syrup and they came out perfect. So fluffy and delicious. My kids and family devoured them! Curious Have you ever added a banana?
Glad to hear! I haven’t, but I have a ton of other banana muffin recipes here 🙂
These are just plain good! Perfect with coffee or tea. Not too sweet…used Lilly’s dark chocolate chips. On the second batch in two weeks.
So glad you enjoyed!
Yum! Good consistency. I appreciate the measurements, and I may even try less sweet next time.
Glad you enjoyed!
So easy and delicious. Tastes like a chocolate chip pancake in muffin form!
Absolutely! Glad you love them!
These were absolutely delicious!!! I also loved how easy they were to make. I made them mini muffins & just cut both baking times in half. My kids loved them as well! Thinking about adding sprinkles or fruit in the future.
Perfect! Those mix-ins sound so fun 🙂
Just made these tonight! They turned out perfectly and were a big hit with the whole family! They were so fluffy and moist – almost cake like! Will definitely be making again.
Amazing! So glad everyone loved them!
Oh these are SO good. I have a son who can’t have nuts or oats so we unfortunately can’t make a lot of the yummy baked goods on here SO I was pumped to find these because they are still healthy but without the things that make my son sick. They were sooo good and easy to make!
So glad you found these ones! Perfect snack 🙂
These were a nice treat for the family! We love a pantry staple recipe. I used chocolate chunks, but otherwise followed the recipe to a T. 12/10, was excellent.
Perfect!!
Curious why you don’t start the oven at 425 for the loaf pan but you do for the muffins. I started my loaf at that temp then noticed you said only 350 in the notes. I quickly turned down my oven but didn’t want to open the door (as instructed). Hoping for a good result. .
The temperature change is what creates those big tops for the muffins (which a loaf won’t have!)
Sooo delicious! My 3 and 5 year old (and of course us parents) loved it! Super moist and delicious. Only substituted the flour for whole wheat pastry flour and it kept it light and fluffy. We went with olive oil and whole milk yogurt! Thank you for never disappointing!! Also loving the metrics as I use that for sourdough and it’s so much easier!
So happy to hear that! Such a great breakfast or snack 🙂
Great recipe – so easy and they are so yummy! I might add a few more chocolate chips next time but no other changes needed.
I’m all about extra chocolate chips 🙂 Glad you enjoyed!
FLUFFY & DELICIOUS!!
Glad you loved them!
Made these yesterday and have 2 left 24 hours later. My kids and I loved them! So easy and yummy! Love recipes that use Greek yogurt! Will be making again!
So glad they were a hit!
This recipe is fantastic. Texture is so moist and fluffy and just the right amount of sweetness! These did not last long in my house.
So happy to hear that!
Followed the recipe exactly and LOVED them. Made them with my 4 year old twins. Easy and had all the ingredients. Love that they are healthier but honestly one of the best muffins ive ever tasted. Almost a sourdough taste from the Greek yogurt. Will be making again soon. I usually make ambitious kitchens banana pb oat muffins but these are amazing 👏
So happy to hear that!
These were so delicious! Taste exactly like I remember my favourite chocolate chip muffins from coffee shops when I was a kid. And my kiddos LOVED them. Honestly we had to hide them so they’d take a break to eat dinner.
So happy these are a hit!
Wonderful and quick to whip up-bonus that they are delicious! My boys loved them this afternoon and happy to add another AK muffin recipe to the rotation!
Absolutely! Glad they loved them!
Absolutely delicious! Simple ingredients and not overly sweet. Best muffin recipe! Thanks Monique!
So glad you loved them!
Wow these are so good! Fluffy and the perfect sweetness. My new pregnancy craving. I used half honey because I ran out of maple syrup and it turned out great still!
So glad you found these!
These are so moist and delicious! Best part is that your whole house will smell like a bakery! These are going to be something I make weekly with my kids!
Absolutely! Glad they were a hit!
Made it gluten free and in mini muffin size and the family loved them
The best snack!
So quick and easy. I love how AK recipes don’t require items I don’t always carry in my pantry. I was able to whip these up during my little ones’ nap time. Smells so good 😊
Absolutely! Such a great snack!
So tasty! Did half whole wheat and half AP flour and turned out amazing! Also, mixed frozen blueberries in half and used white chocolate chips. 10/10 – will be adding to our rotation!
Perfect! White chocolate and blueberry is such a great combo 🙂
Just made minis of these— a big hit with my husband who said “these are dangerous.” And then I heard from the other room “MMMm. This is the best f*in muffin I’ve ever had.” I missed the part where she wrote honey may make them prone to burning. I ran out of maple syrup with probably 1/3 of the 1/3 cup left and filled the rest with honey. They came out a beautiful golden brown with no burning luckily, but I did cook on the lower time end!
Perfect! I’m glad the honey ended up working well!
The whole family loved them! We only had butterscotch & white chocolate chips, but still delicious. 🙂
That sounds amazing! Glad they were a hit 🙂
These chocolate chip muffins were so easy to make and super delicious! I was a little short with maple syrup I had available so I added two tbsp of granulated sugar and they turned out great. These will be in my regular rotation any time I need a sweet treat.
Great recipe!! I’ve made them twice. The second time I subbed a banana for chocolate chips and needed to add about 1 tablespoon more of coconut oil. So delish!
I’m glad that worked out well! Such a great snack 🙂
Delicious, easy and whole family approved!
So happy to hear that!
Would these work with almond flour?
I wouldn’t recommend it – sorry! Try these muffins instead.
These are DELICIOUS! So easy to make and so good. Everyone in my family loved them, toddler and husband included 🙂
Love that!!
Made this with forager Greek style coconut/cashew yogurt, oat flour and one extra egg to make them gluten and dairy free. Sooooo good!! Love a nutritious , sweet snack!
I’m glad those swaps worked out well! Such a great snack 🙂
Just made these today and they’re close to the packaged muffin mix we used to buy. The sweetness mainly comes from the chocolate chips since we used maple syrup. The texture is soft and fluffy inside. My dad loved these since he’s not a sweets guy! Will def make again🤗
Love it! Glad they were a hit.
OMG these are so good!!! I followed the recipe, using the coconut oil option, and sprinkled just a bit of regular sugar on top, and it made the most lovely sweet little crust, and the insides are so fluffy, and I could eat so many of these; delicious!
Perfect! So glad you loved them!
I’m not normally a muffin person but I made these for my coworkers and again for my fiancé’s friend who’s visiting this weekend and they’re a certified hit! One of my colleagues said this was her favorite thing I’ve ever made because they’re not excessively sweet. I love how quickly these come together and that they’re the perfect light, sweet treat for when I really need carbs. Will definitely be making these again!
Amazing! So happy to hear that!
So excited to finally have an easy and delicious recipe that utilizes the leftover greek yogurt I always seem to have on hand haha! These got such great height, are soft and flavorful. Thank you for yet another awesome recipe!
Can’t wait to try these muffins. I have all the ingredients on hand. Could you substitute almond flour for the all purpose flour?
I wouldn’t recommend it, sorry! Feel free to try these muffins instead.
My picky boys loved these as mini muffins! My 6 year old called them the best muffins ever! They smell like chocolate chip pancakes and taste delicious.
So happy to hear that!!
Monique, these are wonderful!! I changed things up a bit. Used blueberries and lemon zest but the texture is perfection. Another homerun of a recipe.
Perfect! So glad you loved them!
Delicious! I love how they aren’t overly sweet and you get a little added protein from the greek yogurt.
Absolutely! Perfect snack or breakfast 🙂
I made this recipe exactly as directed, except I used mini chocolate chips because it was what I had on had. First, it smells like heaven while baking. My kids could wait to eat them! And they are truly delicious! I love that they are not overly sweet. It’s so nice to have a healthier version of this recipe that I feel good about giving my kids!
So good! Glad they were a hit with the kiddos!
Oh my gosh, these are so delicious!! I accidentally misread the recipe and added way too much Greek yogurt, which resulted in four dozen muffins. My family was a little nervous that I had made so many without even trying the recipe first.
But when we finally tasted them, it turned into a huge celebration—everyone loved them! They were a total hit with the whole family. I can’t wait to make them again.
A happy mistake! So glad they were a hit!
These were delightful. The sugar in the raw on top really made it! I used oat flour and non fat yogurt and they still came out great. Did some with wild blueberries, some with chocolate chips. Very versatile to swap out!
Love it! Glad you enjoyed!
These are so fluffy and tasty! I’m so glad I made a double batch: one for my family and one for a friend.
Love that!
These muffins are SO GOOD! The texture is perfect and toddler approved. Bonus point that they’re incredibly easy to prep! Adding these to the rotation ASAP.
Absolutely! So glad you loved them!
Ok she’s not kidding when’s she say bakery quality muffins! The fluffiest and most delicious chocolate chip muffins I’ve made.
So good! Glad you loved them!
Hi Monique,
If I wanted to make the muffins a little smaller in size and fill them only halfway, what temp and how long should I cook them for? I love all your recipes they always turn out great. Thanks!
Hi! You’ll just have to watch when you turn the oven down to 350 degrees. It’s really going to depend on how big (or small) they end up being!
These were amazing! My daughter said she wants me to make these forever. I reduced the maple syrup to 1/4 cup bc of having chocolate chips etc in it and I thought it was perfect! Thanks for a great recipe.
Love it! Glad she enjoyed 🙂
So good! Delivered some to my parents and they raved about them! Had to make a second batch because my boyfriend was sad they were all gone!
Amazing! Best snack 🙂
Loved these! Had a great texture and came out super moist. Most importantly, so easy to make. I love your recipes, thank you for another great one!
So glad you loved them!
This is the second time making these in a span of two weeks. I made them mini the second time. I got the same response from my hubby “these are the best muffins you’ve baked”. I made them both times, GF and he’d never know the difference! I did find that even though I baked the minis for 13 min., they were a bit dry. The full size muffins were perfect with Monique’s recommend baking time.
Writing this as I enjoy 2 mini muffins and sip tea while my 3 mth old naps (that’s how quickly and easy they are to make. A mama loves an easy post partum recipe)
Amazing! So glad they turned out well – feel free to reduce the baking time just a bit for minis. Happy to share the perfect postpartum snack with you!
Monique was right that these taste like a cross between a chocolate chip pancake & muffin. So fluffy & delicious!!
YES so good! Glad you loved them!
Made this exactly as the recipients written (used coconut oil), and WOW!! I love that they are not overly sweet. Just the right amount of sweet and savory. I used mini chocolate chips and it was just the right amount of chocolate.
So fluffy and delicious!!
Glad you enjoyed!
OMG! These are so good!!!!! Just made them and it’s amazing how much flavor they have with the simple ingredients used. Another amazing hit from the muffin queen!
So happy you loved them!!
These were so good that I had to make a second batch the next day!
Amazing! Glad you loved them!
These are now truly a staple in my household. SO delicous and wholesome. One of my fave AK recipes of all time!!
So happy to hear that!
These muffins turned out great. So fluffy and delicious .The only thing I changed was that I used chopped 70% dark chocolate instead of chocolate chips. Loved the metric measurements as well as we don’t use cups over here.
Perfect! Glad you enjoyed!
These are delicious! Followed the recipe exactly and they are so fluffy! Easy and quick which is even better!!
YES perfect snack or breakfast!
My 3 boys are obsessed with these muffins! I make them once a week. They are such an easy, healthy, delicious snack!
I’m so glad!!
These are delicious and fluffy!!! My kids love them as well. Do you store them in the fridge if you don’t freeze them?
So happy to hear that! Feel free to keep them at room temp for a day, then I’d recommend storing them in the fridge.
Made these as a healthy muffin for our school and they were a hit. Very moist and full of flavor without unwanted sugar!! It’s a YES for us.
So happy to hear that!!
Followed the recipe to a T and these came out perfectly! They almost remind me of those bags of mini muffins, the texture is unique and they’re so yummy.
YES so good! Glad you enjoyed!
I used avocado oil and mini chocolate chips. I did not top with more chocolate chips or sugar. My whole family killed these! I love how big they were. The taste is like a bakery but not super filling and you don’t feel bad after. I love using syrup in muffin recipes. Next time I think I’ll do melted butter instead of oil. I used whole milk plain Greek yogurt and I love using a scale to get precise measurements. Thank you! This recipe will be used often.
Amazing! So glad they were a hit!
These came out beautifully!! Big and delicious!
So happy to hear that!
I loved these muffins and will definitely make them again. I made them with Bob’s Red Mill gluten free all-purpose flour. Mm, so cakey, just sweet enough (I used honey instead of maple syrup). I couldn’t stop eating them 🙂
Perfect! Glad you enjoyed!
I’ve made a few different Greek yogurt muffin recipes and these by far are the best. They are fluffy and light. The flavor is so good. I made mini muffins for my two year old and mixed in mini choc chips and sprinkles. I just adjusted the cooking time. All of Monique’s recipe are amazing so I’m not surprised at how good these are!!
Love that! So glad they’re a new favorite!
Added these to my recipe rotation!
So glad you enjoyed!
Easy to make and delicious, my toddler loves! Subbed honey for maple syrup and used half butter and half olive oil. Followed directions to bake and after lowering temp 10 mins in the oven was perfect
Amazing! These are our new go-to, too 🙂
These muffins are down-right delicious!!! So soft, pillowy with great texture, and just plain yummy! I was worried before baking these, I thought I messed up, because the batter was thick, and paste-like— It was a different texture. But, don’t be afraid, they baked up beautifully!!! I will make these again! Yum! Thanks for the recipe!
Yes, the batter is thicker than typical muffin batter but it keeps them extra fluffy! Glad you loved them!
Love these! My kids can’t get enough of them and they are super easy to make!
I’m so glad!!