Easy Chocolate Chip Muffins with Yogurt

Spoil yourself with these Easy Chocolate Chip Muffins that are made extra fluffy and delicious with creamy Greek yogurt. Perfect for a quick breakfast or a satisfying snack, they come together in just minutes and have the perfect amount of chocolate flavor in every bite!

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Who doesn’t love a warm muffin straight out of the oven? These Easy Chocolate Chip Muffins are not only delicious but have a super tall muffin top and a fluffy interior, thanks to Greek yogurt! The yogurt also makes them super moist, and the chocolate chips give just the right amount of sweetness, so they’re perfect for breakfast or an afternoon snack. 

The best part? These fluffy chocolate chip muffins are really easy to make! You only need a few basic ingredients, and in just a short time, you'll have a batch of fresh, homemade muffins. So, grab your mixing bowl and get ready to bake something that is sure to be a hit with the whole family!

Ingredients & Substitutions

This chocolate chip muffin recipe has a pretty basic list of simple ingredients, almost the same as for my buttermilk muffins, except this time I am using Greek yogurt because it's what I had. See how that works?

• All-purpose flour - If you have lots of self rising flour, from making my 2 ingredient biscuits, my 3 ingredient pancakes, or my English muffins, you can use that here! Just skip the baking powder and the salt when adding your ingredients, since self rising flour contains both of them.
• Plain Greek yogurt - If you don't have whole milk Greek yogurt, you can use nonfat Greek yogurt, plain yogurt, or buttermilk. Even sour cream will do the job!
• Butter and oil - I like to use a combination of butter and oil so that you get the flavor of butter, but the long lasting moisture of oil. You can use all butter or all oil if you prefer. You can also use vegan butter or coconut oil. Whatever combination of liquid and/or solid fat that you prefer, as long as you keep the total measurements the same.
• Salt - I use Diamond Crystal kosher salt in all of my recipes, both sweet and savory, so I always know how salty things will be. If you have a favorite salt, feel free to use it, but if using regular table salt, you might want to reduce the amount as it actually has a saltier flavor than kosher salt.
• Sugar - I use regular granulated sugar, or table sugar, for these muffins, but you can use half brown sugar if you want more of a chocolate chip cookie flavor.
• Chocolate chips - I used mini semi-sweet chocolate chips in these muffins, but you can use whatever chip you have or that you prefer. My husband loves milk chocolate chips and I love dark chocolate chips, and sometimes I use a combo of both!

See recipe card at the bottom of the post for exact measurements.

Step-by-step instructions

I use the basic muffin method in these Greek yogurt muffins, which is to mix dry and wet ingredients separately and then bring them together. If you're feeling a one-bowl situation, mix your wets and then sprinkle the dry evenly over the top and fold together, folding in the chips last. Anyway, here's the classic method:

• Preheat oven to 425°F. Spray the muffin cups with cooking spray, or line with muffin liners, and lightly spray them. Melt your butter and add your vegetable oil to bring it down to room temperature.

Step 1: In a medium bowl, whisk together your dry ingredients. Set aside.

Step 2: In a large bowl, combine Greek yogurt, eggs, and vanilla extract. Whisk together completely.

Step 3: Fold in the dry ingredients until about halfway combined,

Step 4: Drizzle in the butter mixture and mix until incorporated. This is a very thick batter.

Step 5: Use a medium scoop, or a couple spoons, to divide the muffin batter evenly into the the prepared muffin pan wells. They will be quite full.

Step 6: Sprinkle the tops of the muffins with extra chocolate chips and sparkling or granulated sugar if desired.

Step 7: Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs. 

Let cool for 5 minutes in the muffin tin and then carefully transfer to a wire rack to cool for at least 15 minutes longer.

Expert tip

Cooling time is important! Although you have removed them from the oven, your chocolate chip muffins will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Place them on your cooling rack and give them about 10 to 15 minutes to get it together!

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