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Greek Yogurt Chocolate Chip Muffins on a wire rack.
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Greek Yogurt Chocolate Chip Muffins

These Greek Yogurt chocolate chip muffins are soft and moist, with no butter or oil needed. They’re easy to make and perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate chip muffins, chocolate chip muffins with Greek yogurt, chocolate chip yogurt muffins, Greek yogurt chocolate chip muffins
Servings: 14 muffins
Author: Shawna Clark

Equipment

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar or 1:1 sugar-free sweetener
  • 2 eggs
  • 1/2 cup plain non-fat Greek yogurt
  • 1/3 cup unsweetened almond milk or milk of choice
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, regular chocolate chips, or sugar-free chocolate chips

Instructions

  • Add the flour, baking powder, baking soda, and salt to a large bowl. Then, thoroughly mix these dry ingredients.
  • In a separate bowl, whisk the eggs. Add the Greek yogurt and whisk until smooth with no lumps. Add the milk, applesauce, and vanilla extract, and whisk to combine.
  • Pour the wet ingredients into the bowl with the dry ingredients a little at a time until fully combined, making sure not to overmix.
  • Lightly fold the mini chocolate chips into the batter.
  • Lightly spray a non-stick muffin pan with oil or line with parchment muffin liners. Then, pour the batter into the muffin cups, forming about 14-15 muffins.
  • Bake the muffins at 350°F for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly, then enjoy!

Video

Notes

  • Yogurt Swap: Nonfat, low-fat, or full-fat plain Greek yogurt all work. Use whichever you have on hand.
  • Cottage Cheese: Swap the Greek yogurt for cottage cheese or whipped cottage cheese.
  • Chocolate Chips to Use: Mini chocolate chips distribute the most evenly, but regular or sugar-free chocolate chips work too. If using regular size, roughly chop them so they disperse through the batter better.
  • Batter Consistency: Some sugar substitutes absorb more liquid than regular sugar. If your batter seems too thick, add more milk one tablespoon at a time until it reaches the right consistency.
 
WW Points: 3 points per muffin *using sugar-free chocolate chips and a sugar-free sweetener
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Serving: 1 muffin | Calories: 102kcal | Carbohydrates: 13g | Protein: 3.9g | Fat: 3.2g | Saturated Fat: 1.7g | Cholesterol: 27mg | Sodium: 179mg | Fiber: 2.2g | Sugar: 1.2g