These Greek Yogurt Muffins are moist, light, and fluffy, studded with chocolate chips, and pack 6 grams of protein. They’re an easy, healthy staple that kids love and adults reach for just as quickly!
Why You’ll Love This Recipe
This Greek yogurt muffin recipe is inspired by my healthy chocolate chip muffins, and it’s one I wish I had made sooner. Baking with Greek yogurt gives muffins a light, fluffy texture and adds a nice boost of nutrients and protein.
They’re just sweet enough, almost like little Greek yogurt cakes, and you can easily adjust the chocolate chips depending on how sweet you want them. The yogurt also adds a subtle tang.
Kids love when I make these because they’re soft and pretty plain. I love knowing my boys are happily eating high-protein baked goods. These Greek yogurt muffins are just the latest addition to my collection of healthy, grab-and-go staples.
If you want other high protein muffins, try my cottage cheese muffins.
Ingredients for Greek Yogurt Muffins
- Greek yogurt: Works with 0% or 6% plain Greek yogurt, and anything in between. Use what you have!
- Milk: I usually use unsweetened almond milk in my healthy muffins, but any plant‑based or dairy milk works just as well.
- Sweetener: I use maple syrup, but you can swap in honey. be sure to use liquid sweetener only.
- Oil: Greek yogurt lets us cut back on the oil, but you still need a little for moisture and tenderness. Use a mild‑tasting option like avocado oil or extra virgin olive oil.
- Egg: Helps bind the batter and gives the muffins structure.
- Baking essentials: Vanilla extract, baking powder and baking soda to lift the muffins and round out the flavor. Can always add up to 1 teaspoon of cinnamon.
- All-purpose flour: I find white flour works best with plain flavor muffins like yogurt muffins. You can try substitute 1 1/2 cups whole wheat flour, spelt flour or white whole wheat flour. Gluten-free all-purpose blend should work too but might need to add more milk.
- Mini chocolate chips: Add little pops of sweetness in every bite and spread more evenly throughout than full size chips.
How to Make Greek Yogurt Muffins
A quick, one bowl recipe. No beating or creaming, just mix everything together and bake.
Preheat the oven to 375 F, then line your muffin tin with paper liners and spray them with cooking spray.
- Mix wet ingredients: Grab a large mixing bowl and whisk together the Greek yogurt, milk, maple syrup, oil, vanilla, baking powder, and baking soda until it’s nice and smooth.
- Add the flour: Pour in the flour and gently stir it in with rubber spatula. Stop as soon as it looks mixed, so the muffins stay soft.
- Stir in the chocolate: Toss in most of the mini chocolate chips, save a handful for the tops, and give the batter a couple more gentle folds.
- Fill the muffin pan: Scoop the batter into your muffin tin, dividing it evenly, then sprinkle the rest of the chocolate chips on top and press them in lightly.
- Bake: Pop the tin in the oven for about 20-22 minutes, or until a toothpick comes out clean. Depending on your oven, they might turn golden brown or might not.
- Cool them down: Let the muffins sit in the pan for about 5 minutes, then move them to a rack so they can cool a bit more.
Tips for Best Results
Tips to help your muffins with Greek yogurt turn out light, fluffy, and perfect!
- Measure flour correctly: Use the spoon and level method so you don’t pack in too much.
- Don’t overmix: Stop stirring as soon as the batter comes together so the muffins stay soft instead of turning tough.
- Control sweetness: Add more or fewer chocolate chips depending on how sweet you like them.
- Adjust batter: Consistency might vary due to type of Greek yogurt you use. Don’t be afraid to add a splash more milk if batter seems too thick.
Variations
You can make the same batch with different flavors!
- Berries: Swap the chocolate chips for fresh or frozen blueberries, strawberries or raspberries.
- Banana: Mash in half a ripe banana for extra sweetness and moisture.
- Lemon: Add lemon zest and a splash of lemon juice for a bright, tangy version.
- Double chocolate: Mix in 1-2 tablespoons of cocoa powder and keep the chocolate chips.
- Nuts: Chopped walnuts, pecans, or almonds add a nice crunch and balance the sweetness.
- Sprinkles: Fold some into the batter or just sprinkle on top for a fun, colorful version.
- Mini muffins: Bake in a mini tin for about 10-12 minutes.
How to Store
Store: Just keep muffins in a cool, dry spot on the counter, and they’ll be good for about 3-4 days. I usually do not place them in the fridge as muffins get more tough.
Freeze: Pop Greek yogurt chocolate chip muffins into an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to eat one, let it thaw on the counter for a couple of hours.
More Greek Yogurt Muffin Recipes to Try
Healthy Strawberry Muffins
Healthy Lemon Poppy Seed Muffins
Healthy Blueberry Banana Muffins
Greek Yogurt Muffins
Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk, I used unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/4 cup mild tasting oil, I used avocado oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large bowl, add Greek yogurt, milk, maple syrup, oil, vanilla, baking powder, and baking soda. Whisk well to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- Add almost all of chocolate chips, reserving some for the tops, and give a few more gentle stirs.
- Using large cookie scoop, divide batter between 12 openings of a muffin tin and decorate with remaining chocolate chips, pressing on them lightly.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
- Store: Store in a cool dry place for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
