First, a warm thank you to each and every one of you who keeps coming back to this cozy little corner of the internet where we celebrate comforting, feel-good food. Whether you’re here looking for a quick breakfast idea or a better-for-you baked treat, I’m thrilled you’ve landed here—because this Oatmeal Chocolate Chip Greek Yogurt Muffins recipe might just become your new go-to!
These Muffins are soft, delicious, and absolutely packed with goodness. With whole wheat flour, oats, and creamy Greek yogurt, they strike that perfect balance between indulgent and nourishing. The best part? They’re anything but boring!! The cinnamon-kissed batter is studded with melty chocolate chips and topped with a sweet, crunchy streusel that makes each bite a little celebration.
I promised you versatile, and here’s proof!
Ingredients
For the Muffins:
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1 cup whole wheat flour
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1½ cups old-fashioned oats
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1½ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon cinnamon
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¼ cup canola oil
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½ cup dark brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup vanilla-flavored Greek yogurt (plain works perfectly too!)
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1 cup semi-sweet chocolate chips
For the Streusel Topping:
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2 tablespoons canola oil
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⅓ cup dark brown sugar
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½ cup old-fashioned oats
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⅓ cup semi-sweet chocolate chips
How to Make Oatmeal Chocolate Chip Greek Yogurt Muffins
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Preheat & Prep: Begin by setting your oven to 350°F and getting your muffin tin ready. Lightly grease a 12-cup muffin tin or line with muffin liners.
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Dry Ingredients: In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
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Wet Ingredients: In a separate bowl, whisk together the oil, brown sugar, eggs, vanilla, and Greek yogurt until smooth.
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Combine: Stir the wet ingredients into the dry mixture just until combined. Gently fold in the chocolate chips—don’t overmix!
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Fill & Top: Divide the batter evenly among the muffin cups, filling each almost to the top.
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Make Streusel: In a small bowl, combine the streusel ingredients with a fork until crumbly. Add a generous spoonful on top of each muffin.
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Bake: Bake for 15–18 minutes, until the tops turn golden and the streusel is delightfully crisp. Let them sit in the pan for 5–10 minutes before moving them to a wire rack to cool.
Helpful Tips
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Use an ice cream scoop for evenly portioned muffins.
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Let the batter rest for a few minutes after mixing—this helps hydrate the oats and yields a fluffier texture.
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For an extra decadent touch, try drizzling a bit of melted chocolate over the top once cooled!
Substitutions & Variations
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Oil Alternatives: Swap canola oil for melted coconut oil or avocado oil.
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Sugar Options: Coconut sugar or maple syrup both make great alternatives to brown sugar.
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Add-ins: Throw in chopped nuts or dried cranberries for extra texture and flavor.
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Gluten-Free? Try a gluten-free flour blend and certified gluten-free oats.
Frequently Asked Questions
Is it okay to use quick oats instead of old-fashioned ones?
Yes! While old-fashioned oats give more texture, quick oats will still work—just expect a slightly softer crumb.
Can I make these muffins dairy-free?
Absolutely. Use a dairy-free yogurt and dairy-free chocolate chips for a delicious dairy-free version.
How sweet are these muffins?
They’re perfectly sweetened for a breakfast muffin—not overly sugary, but that streusel definitely gives a treat-like finish!
Storage Instructions
Once cooled completely, store muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week or freeze for up to 3 months. Just reheat in the microwave or toaster oven before serving!
More Muffins & Breakfast Bakes You’ll Love
If you give these a try, I’d love to hear what you think. Leave a review, snap a pic, and tag me—nothing makes me happier than seeing your creations. 
Happy baking!
Oatmeal Chocolate Chip Greek Yogurt Muffins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
Description
These Oatmeal Chocolate Chip Greek Yogurt Muffins are soft, hearty, and chocolate-studded, made with whole wheat flour, oats, and creamy Greek yogurt. Topped with a crunchy chocolate chip streusel, they’re the perfect wholesome treat for breakfast, snacks, or anytime you’re craving a feel-good bake.
Ingredients
For the Muffins:
1 cup whole wheat flour
1½ cups old-fashioned oats
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ cup canola oil
½ cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup vanilla-flavored Greek yogurt (plain is great too!)
1 cup semi-sweet chocolate chips
For the Streusel Topping:
2 tablespoons canola oil
⅓ cup dark brown sugar
½ cup old-fashioned oats
⅓ cup semi-sweet chocolate chips
Instructions
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Preheat & Prep: Preheat oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners.
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Mix Dry Ingredients: In a large bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
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Mix Wet Ingredients: In a medium bowl, whisk oil, brown sugar, eggs, vanilla, and Greek yogurt until smooth.
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Combine: Gently stir wet ingredients into the dry mixture just until combined. Fold in chocolate chips.
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Fill Muffin Cups: Divide batter evenly into prepared muffin tin, filling each nearly full.
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Make Streusel: In a small bowl, stir streusel ingredients together with a fork until crumbly. Sprinkle a generous spoonful over each muffin.
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Bake: Bake for 15–18 minutes, or until muffins are golden and the streusel is crisp.
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Cool: Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
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Letting the batter rest for 5–10 minutes before baking helps hydrate the oats and results in a fluffier texture.
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Try swapping in coconut oil or avocado oil for a twist on flavor.
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These freeze beautifully—perfect for meal prep mornings!
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Want extra chocolatey goodness? Drizzle melted chocolate over the cooled muffins.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 15g
- Protein: 5g
- Cholesterol: 35mg