Greek Yogurt Chocolate Chip Muffins

Say hello to your new favorite go-to muffin recipe! Using greek yogurt, butter instead of vegetable oil, and slightly less sugar than the typical muffin recipe, you’ll feel good about eating these greek yogurt chocolate chip muffins as a sweet little snack every once in awhile, too!

I bought a big tub of greek yogurt for another recipe and needed to use up the rest. I don’t really enjoy eating greek yogurt by itself, so a baked treat was just the ticket.

Keep these on hand for after school snack time, to send in lunchboxes, to pair with eggs for breakfast, or to eat for dessert after dinner!

A lot of muffin recipes call for canola or vegetable oil, and since I try to limit seed oils I figured butter might be a nice swap. It worked perfectly.

These muffins are the best texture, fluffy, perfectly sweet, and really just the best muffins I’ve had in a very long time.

Ingredients

For measurements please refer to the recipe card at the bottom of the post.

• All Purpose Flour
• Sugar
• Baking Powder
• Baking Soda
• Salt
• Egg
• Butter
• Milk
• Greek Yogurt
• Vanilla

Here’s How to Make Them

Add all of your dry ingredients to a large mixing bowl. In another bowl, mix together wet ingredients including melted butter. Don’t worry if the butter solidifies a little.

Mix the wet ingredients into the dry ingredients until just combined. You don’t want to see any visible flour, but once everything seems to be combined don’t keep mixing. Then, add in the mini chocolate chips.

Use an ice cream scoop to scoop the dough into a muffin tin. With my muffin tin, it made 18. I made these 12 then had enough dough leftover to make 6 more.

Bake about 18-20 minutes at 350 F. Stick a toothpick in them after 18 minutes to see if it comes out clean.

If you wait a few minutes to let them cool, they’ll come out clean. I just couldn’t wait with mine and started pulling them out of the muffin tins immediately so a few of my muffins look a bit messy on the bottom.

Trust me, these are sooo good. Your kids will LOVE them. My husband ate two right away when they came out of the oven.

Just look at those browned edges and fluffy top. Totally irresistible!

PLEASE NOTE: This recipe was adapted from and inspired from the greek yogurt muffins from Scrummy Lane. I absolutely love her site and recommend checking out her recipe. After making her recipe, I made several tweaks to make these perfect for me which is the recipe you see here today. Here is an outline of the changes I made to her original recipe.

I do not use oil like she does in her recipe. I always prefer cooking with butter. I found the proportions to be different as well (her recipe calls for 2/3 cup oil and with butter I found 1/2 cup to be just fine).

I also found adding a bit more salt to the recipe makes these more evenly flavored. I increased from 1/2 teaspoon to a full teaspoon.

Since you use mini chocolate chips vs. regular chocolate chips for this variation, 1 1/2 cups of chocolate chips was way too much for me, so I reduced that to 3/4 cup.

Finally, (and this is probably because of the butter/oil difference) I increased the amount of milk from 1/4 to 3/4 cup compared to the original recipe. This was crucial for ensuring a batter that wasn’t quite as dense.

Thank you to Helen from Scrummy Lane for the inspiration!