When my partner and I were going for brunch the other day, I tasted the best chocolate chip muffins ever.
They were so soft and moist, I fell in love.
And if you know me, then you know I’ll recreate it in my kitchen till I discover the perfect recipe!
But I wanted a healthier version that would support us with our fitness goals.
These chocolate chip Greek yogurt muffins started as my small way of making our mornings nicer.
I make a batch once or twice a week, and we grab one while getting ready, sometimes still standing in the kitchen.
They’re soft, chocolatey, not overly sweet, and honestly just comforting.
We both love chocolate (you can tell with all of myr ecipes), so having a muffin that feels a little indulgent but still balanced makes busy days feel more manageable.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Use this non-stick muffin pan for perfectly even baking, it ensures the edges are crisp without drying out the centers.
- For picture-perfect muffins, try these reusable parchment muffin liners — they peel off cleanly and make your muffins look bakery-worthy.
- Fold the batter with this silicone spatula set — it helps keep the muffins airy and prevents overmixing.
- If using frozen blueberries, try these freezer-safe glass containers for storing your berries — it keeps them from getting mushy and icy.
- For richer chocolate flavor, try using dark chocolate chips or chunks. A good-quality option like dark chocolate chips melts beautifully inside the muffins.
Chocolate Chip Greek Yogurt Muffins
Course: DessertDifficulty: Easy12
muffins10
minutes22
minutesIngredients
1 ½ cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/2 cup milk
¼ teaspoon salt
¾ cup Greek yogurt
¼ cup neutral oil or melted butter
2 large eggs
1 teaspoon vanilla extract
¾ cup chocolate chips
Directions
- Start by preheating your oven to 180°C (350°F) and lining a muffin tin with paper liners. This is usually the moment I also put on the kettle, because muffins and coffee just belong together.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything looks evenly mixed and fluffy. This helps the muffins bake evenly and keeps the crumb light.
- In a separate bowl, mix the Greek yogurt, oil or melted butter, eggs, and vanilla until smooth and creamy. The yogurt gives these muffins that soft, tender texture we love, especially the next morning straight from the counter.
- Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined. Try not to overmix here; a few streaks of flour are totally fine and actually make the muffins softer.
- Fold in the chocolate chips, saving a small handful to sprinkle on top if you want them to look extra bakery-style. I always add a few more because, honestly, chocolate mornings are better mornings.
- Divide the batter evenly between the muffin cups and bake for 18–20 minutes, until the tops are set and a toothpick comes out mostly clean with a few melty chocolate bits clinging to it. Let them cool slightly before eating, though we rarely wait very long.
Notes
- Add more milk if the batter is too thick
Variations and Substitutes
- You can swap half the flour for whole wheat flour if you want a heartier muffin, though they’ll be slightly denser.
- Honey or maple syrup can replace sugar, but reduce the yogurt slightly to balance moisture.
- Add chopped walnuts or almonds for crunch if you like texture with your chocolate.
- For egg-free muffins, use a flax egg and add a tablespoon of extra yogurt to keep them moist.
Conclusion
These moist blueberry muffins are the kind of bake that never disappoints — simple, soft, and full of fresh flavor.
Whether you eat them warm out of the oven or pack them for breakfast, they always feel like a little piece of homemade comfort.
They’re perfect for lazy weekends, cozy mornings, or whenever you just need a moment to slow down and bake something sweet.
