Before we dive in, can I just say—thank you for being here! Whether you’re a long-time muffin lover or just peeking in for a healthier treat option, I’m genuinely so happy you’re here. Sharing these Greek Yogurt Choc Chip Muffins with you brings me so much joy, because these beauties? They’re fluffy, chocolate-studded, and surprisingly wholesome. The kind of muffin that doesn’t scream “healthy” but still sneaks in a protein punch and dials down the sugar. I call that a win-win!
These are my go-to when I need something fast, reliable, and comforting. The batter comes together in one bowl, they’re family-approved (read: toddler-tested!) and freeze beautifully. I promised you versatility, and here’s proof!
Let’s bake!
Ingredients
Dry Ingredients
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2 ½ cups plain flour
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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⅓ cup sugar (or up to ½ cup for a slightly sweeter muffin)
Wet Ingredients
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2 eggs, lightly whisked
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⅔ cup oil (canola, olive oil, or a mix)
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1 cup full-fat Greek yogurt
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¼ to ½ cup milk
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1 teaspoon vanilla extract (optional, but lovely)
Other
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1 ½ cups chocolate chips
How to Make Greek Yogurt Choc Chip Muffins
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Preheat & Prep: Set your oven to 355°F (180°C). Line your muffin pan with liners and spray lightly with oil.
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Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well blended.
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Mix Wet Ingredients: In a separate bowl or jug, combine the eggs, oil, Greek yogurt, milk, and vanilla.
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Combine: Pour the wet mixture into the dry ingredients and mix until just combined. The batter should be thick—add a little more milk if needed.
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Add Chocolate Chips: Carefully stir in the chocolate chips using a spatula or spoon.
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Bake: Spoon the batter into your muffin liners, filling almost to the top. Bake for 17–25 minutes, checking for doneness after 17 minutes. They’re ready when golden and a skewer comes out clean.
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Cool: Let them cool fully on a wire rack (this prevents muffin liners from sticking!).
Bonus tip: Reheat a muffin for 15 seconds in the microwave for that warm, melty chocolate magic.
Helpful Tips
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Don’t overmix! Don’t worry about a few lumps— they’re normal! Overmixing can lead to dense muffins.
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Greek yogurt is key. It gives moisture and a protein boost!
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Fill generously: These rise beautifully, so don’t be shy about filling the liners.
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Cool completely: This helps the muffin papers peel off cleanly (especially if using silicone cups).
Substitutions & Variations
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Dairy-free option: Swap in coconut or almond yogurt along with your favorite plant-based milk.
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Want more sweetness? Add a mashed banana or a few tablespoons of maple syrup.
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Change the chips: Try white chocolate, chopped dark chocolate, or even a mix!
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Add-ins: A handful of walnuts or shredded zucchini? Delicious and adds texture.
Frequently Asked Questions
Can I use whole wheat flour?
Yes! You can sub up to half the flour with whole wheat. Expect a slightly nuttier taste and denser texture.
Can I make these gluten-free?
Use a good quality 1:1 gluten-free flour blend. Muffin texture may vary slightly, but should still be delicious!
What’s the best way to reheat them?
A quick 15 seconds in the microwave makes them taste freshly baked again, especially when those chocolate chips melt just right!
Storage Instructions
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Storing at room temp: Keep muffins in an airtight container for up to 3 days for maximum freshness.
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Fridge: Will last up to a week (I prefer room temp for best texture).
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Freezing tips: Store them in a sealed bag or an airtight container and freeze for up to 3 months. Reheat straight from frozen or thaw overnight.
More Muffin Magic
If these muffins won your heart, here are a few more recipes to try next:
Conclusion
And there you have it—Greek Yogurt Choc Chip Muffins that are anything but boring!! These muffins are a dream— perfectly tender, rich with chocolate, subtly sweet, and full of protein goodness. Whether you’re whipping them up for lunchboxes, weekend brunches, or a late-night treat with a cup of tea, they always come through. Honestly, I’m kicking myself for not having shared this recipe sooner.
Thank you again for stopping by and baking with me—your support and enthusiasm mean the world. If you bake them, please share! I’d absolutely love to know how they turn out for you. Don’t forget to leave a comment, rate the recipe, or tag me in your muffin masterpieces on social media.
Happy baking, my friend!
Print
Greek Yogurt Choc Chip Muffins – Low Sugar Recipe
- Total Time: 30 minutes
- Yield: 12 to 15 muffins 1x
- Diet: Vegetarian
Description
These Greek Yogurt Choc Chip Muffins are your new go-to for a healthier sweet treat! Lightly sweetened, super fluffy, and loaded with melty chocolate chips, they’re made with protein-rich Greek yogurt and come together in just one bowl. Perfect for breakfast, snack time, or when you need a little chocolatey comfort—fast!
Ingredients
Dry Ingredients:
2 ½ cups plain flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup sugar (or up to ½ cup if you prefer sweeter muffins)
Wet Ingredients:
2 eggs, lightly whisked
⅔ cup oil (canola, olive oil, or a mix)
1 cup full-fat Greek yogurt
¼ to ½ cup milk
1 teaspoon vanilla extract (optional but adds a lovely touch)
Other:
1 ½ cups chocolate chips
Instructions
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Preheat & Prep: Set your oven to 355°F (180°C). Line a muffin pan with liners and lightly spray with oil.
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Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Mix Wet Ingredients: In a separate bowl or jug, combine the eggs, oil, yogurt, milk, and vanilla.
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Combine: Pour wet ingredients into the dry and stir gently until just mixed. Batter should be thick—add a splash more milk if needed.
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Add Chocolate Chips: Gently fold in the chocolate chips with a spatula.
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Fill & Bake: Spoon batter into muffin liners, filling nearly to the top. Bake for 17–25 minutes, checking after 17. They’re done when golden and a skewer comes out clean.
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Cool: Cool completely on a wire rack to avoid sticking liners.
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Bonus Tip: Reheat for 15 seconds in the microwave for warm, gooey muffin magic!
Notes
Don’t overmix—lumps are okay!
These muffins freeze beautifully and reheat like a dream.
Feel free to play with add-ins like walnuts or shredded zucchini.
They’re naturally lower in sugar and high in protein, but still feel indulgent.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Protein: 5g
- Cholesterol: 25mg