Description
These Greek Yogurt Choco Muffins are soft, rich, and loaded with melty chocolate chips. Made with creamy Greek yogurt for extra moisture and a little protein boost, they’re perfect for busy mornings, lunchboxes, or a cozy afternoon treat with coffee.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Greek yogurt (plain)
- ¼ cup neutral oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¾ cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk Greek yogurt, oil (or melted butter), eggs, milk, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
- Fold in chocolate chips, reserving a few to sprinkle on top.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins soft and fluffy.
- Full-fat Greek yogurt gives the richest texture, but low-fat works well too.
- Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days.
- Freeze for up to 2 months and reheat gently before serving.
- For a higher protein option, use high-protein Greek yogurt or add 1–2 tablespoons collagen peptides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg