Greek Yogurt Choc Chip Muffins (Low Sugar Recipe)


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These Greek yogurt choc chip muffins are light and fluffy every time, packed full of protein and with only a little added sugar. They also happen to be REALLY quick and easy to make – ready in only 30 minutes.

Perfect for lunch boxes, afternoon snacks and last minute guests, you NEED these healthy chocolate chip muffins in your life!

Closeup of a Greek yogurt choc chip muffin on a pale beige plate and marble surface with more cakes and a striped blue tea towel behind.

Healthier chocolate chip muffins

We have a bit of a love-hate relationship with muffins in our house. Mr. Scrummy generally doesn’t like them, unless they happen to be these Greek yogurt blueberry muffins.

I certainly do like them, especially if they involve chocolate in any way, shape or form. However, I find café muffins mostly too sickly sweet.

My solution to this very serious problem (!) is to make these lower sugar light and fluffy Greek yogurt choc chip muffins at home. In my not-so-humble opinion, these are the best chocolate chip muffins ever (tongue slightly in cheek here, but they really are good muffins).

Why you’ll love them

Yes, Helen! You’ve discovered a healthy chocolate chip muffins recipe. Tell me all about it…

  • They’re light and fluffy with a lightly crispy top. Just like my blueberry muffins before them, these Greek yogurt choc chip muffins always seem to turn out well!
  • They are indeed healthier choc chip muffins than average. They’re protein-packed (hello Greek yogurt), and low in sugar with just 1⁄3 cup.
  • Ridiculously easy to make and hard to mess up. They’re made with oil, so there’s no creaming of butter and sugar. Just mix the wet ingredients into the dry. Perfect recipe for making with the kids!
  • Beautifully moist and tender since the oil and yogurt both add moisture.
  • Made with simple ingredients. You might already have everything in your pantry.
  • Chocolate chips in every bite! 😉

If this is going to call itself a chocolate chip muffin, it’s going to have plenty of chocolate chips in it.

5* Review

“Thank you SOOOO much for this recipe Helen! These turned out amazing and my husband and kids said they’re the best choc chip muffins they’ve ever had!” (Angie)

About the ingredients

Overhead view of all the ingredients needed to make Greek yogurt chocolate chip muffins including chocolate chips, eggs, milk, Greek yogurt, flour, baking powder, baking soda and salt, vanilla extract, oil and sugar.

As already mentioned, one of the great things about these choc chip muffins (that are on the healthier side!) is that you only need simple baking ingredients. I confess that I’ve not always been very accurate with the ingredient amounts, but they always turn out well.

Here’s what you need to know:

All-purpose/Plain flour: Nothing fancy here. Feel free to replace some of the white flour with white whole wheat flour, regular whole wheat (wholemeal) flour or gluten free flour. It works! You ‘may’ need to add a little extra milk with these alternative flours.

Baking powder and baking soda: You’ll add a whole tablespoon of baking powder since you’re using 2.5 cups of flour. Plus just a half teaspoon of baking soda.

Sugar: Just plain white sugar. 1⁄3 cup is enough for me since there are plenty of chocolate chips in the recipe for the perfect amount of sweetness. Feel free to increase the amount to ½ cup if you have a sweeter tooth.

Eggs: 2 large.

Oil: I usually use either canola oil, or a mixture of canola and light olive oil. Any vegetable oil, melted coconut oil or even melted butter would work, too.

Greek yogurt: A whole cup packs the protein into these muffins (protein muffins!). For the best results, always use authentic Greek yogurt which is just strained yogurt made of milk and yogurt cultures. Reduced fat (such as the blue Chobani) or full fat are both fine. Avoid the ‘Greek style’ yogurts that contain a lot of cream.

Milk: Just a little, to thin the batter to the right consistency.

Salt: Just half a teaspoon to bring out the other flavors.

Vanilla extract: Not essential, but just a teaspoon is nice.

Chocolate chips: I like dark, but milk is fine, too. I add a whole 1.5 cups for chocolate in every bite, but reduce this amount if you like. Feel free to use chocolate chunks instead of chips!

How to make them

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

Step 1: Preheat the oven and prepare the muffin tin(s) with paper liners. I also try to remember to spray the liners lightly with oil to stop them sticking.

Step 2: Stir together the dry ingredients in a large bowl – flour, baking powder and soda, salt, and the little bit of sugar.

Step 3: Stir together the wet ingredients – so eggs, oil, vanilla, yogurt, milk and vanilla if you like.

collage of 2 images showing Making  the batter for Greek yogurt chocolate chip muffins

Step 4: Briefly mix the wet ingredients into the dry (no overmixing!), and fold in the choc chips!

collage of 2 images showing stirring the choc chips through the batter for Greek yogurt choc chip muffins

Step 5: Fill the liners with the muffin batter. You’ll get 12 to 18 muffins depending on the size. Sometimes I make small muffins, other times huge bakery style ones. Both work really well!

Step 6: Bake until nicely browned! The baking time can vary. You’ll need between 17 to 25 minutes, again depending on the size. Check with a skewer in the middle. When it comes out clean, the delicious yogurt muffins are ready!

Overhead view of a pan of just baked Greek yogurt choc chip muffins on a marble background with a blue and grey striped tea towel at the top.

Helen’s top tips

To get perfect choc chip muffins every time!

  • Once you’ve added the wet ingredients to the dry, don’t overmix. A few lumps are fine! This will make sure you get light and fluffy muffins every time.
  • If your batter doesn’t drop nicely into your muffin cases and looks too thick and lumpy, just add a drizzle more milk to thin it out a bit.
  • Lightly fold your chocolate chips in. Again, don’t overmix and risk heavy, chewy muffins.
  • These muffins do tend to stick to the muffin cases a bit when still warm. If you wait until the muffins are completely cool they’ll peel out of the cases really easily. If you want to eat them warm, just reheat for 15 seconds in the microwave! (no longer – you’ll ruin them!)
A Greek yogurt chocolate chip muffin ripped open to expose the inside on a paper liner and with another muffin in the background.
Light and fluffy, moist, and with a crispy top


  • For even healthier chocolate muffins, reduce the chocolate chips to just ½ to 1 cup. Replace the rest with some fresh or frozen fruit – raspberries, blackberries or chopped pear (nice and sweet!) comes to mind.
  • Replace some of the chocolate chips with chopped nuts and/or dried fruit such as sultanas or cranberries.
  • I use almost exactly the same recipe for these Greek yogurt choc chip muffins as for my low sugar Greek yogurt blueberry muffins (they get rave reviews!). Except I add a little more sugar to the blueberry muffins to compensate for the lack of chocolate.

Recipe FAQ

How do you store these?

These yogurt muffins will keep well in an airtight container at room temperature for around 3 days, or in the fridge for around 5 days.

Can you freeze yogurt muffins?

Yes! You can freeze these Greek yogurt chocolate chip muffins in Ziploc bags for up to 3 months. Then defrost and reheat for 20-30 seconds in the microwave or a few minutes in the oven to get that freshly baked vibe again.

How can I make these dairy free?

Try making them with coconut Greek style yogurt. Check that it’s made with coconut milk and isn’t just coconut flavored yogurt. Remember to also replace the milk with a non-dairy milk such as almond, oat or soy.

Can I make mini chocolate chip muffins instead?

Yes, of course! Bake for just 10 to 13 minutes or until well risen and browned and a skewer pushed into the middle comes out clean. Check after 10 minutes and then if necessary every minute after that (a few minutes too long could ruin them).

Greek yogurt choc chip muffins on a white plate from above with more on a cooling rack in the corner

More favorite baking recipes

  • Here’s another go-to breakfast treat for you: delicious ooey, gooey 1-hour cinnamon scrolls. Try them once and they’ll become another favorite baking recipe!

Also check out this list of 25 low sugar cakes (that still taste great!).


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Closeup of a Greek yogurt choc chip muffin on a pale beige plate and marble surface with more cakes and a striped blue tea towel behind.
4.92 from 71 votes

Greek Yogurt Choc Chip Muffins (Low Sugar Recipe)

Welcome to your new favourite healthier chocolate chip muffins! These Greek yogurt choc chip muffins are really quick and easy to make, protein-packed, and quite low in sugar. They always seem to turn out well!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 to 15 muffins (depending on size)


Dry ingredients

  • 2.5 cups plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup sugar, I find this enough but some people might like to add a little more, say ½ cup sugar

Wet ingredients

  • 2 eggs, lightly whisked
  • cup oil, I usually use canola oil, or a mixture of canola and olive oil, but any is fine
  • 1 cup Greek yogurt, I use authentic full fat strained Greek yogurt
  • ¼ cup milk, Actually, ¼ to ½ cup.
  • 1 teaspoon vanilla extract, optional


  • 1.5 cups chocolate chips


  • Pre-heat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.
  • Combine the dry ingredients in a large bowl.
    2.5 cups plain flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ⅓ cup sugar
  • Combine the wet ingredients in a jug or smaller bowl.
    2 eggs, ⅔ cup oil, 1 cup Greek yogurt, ¼ cup milk, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry and mix with a wooden spoon until just combined (a few lumps are fine. Don’t overmix). Add a little more milk if necessary (the mixture will be quite thick but it shouldn't be dry).
  • Gently fold the chocolate chips into the batter.
    1.5 cups chocolate chips
  • Spoon the batter into the muffin cases (you can fill almost to the top) and bake for 17 to 25 minutes. After 17 minutes keep checking every couple of minutes. A skewer pushed into the centre of the muffin should come out without raw batter on it, and the muffins should be nicely golden brown.
  • Let cool completely on a wire rack before eating so that the muffin cases don’t stick. Reheat for 15 seconds in the microwave after peeling off the muffin case if you’d like to enjoy a muffin warm!



Batter consistency: Your batter should be a soft dropping consistency so you can put it into your muffin cases easily. If it seems too thick, just add a tiny bit more milk.
Baking time: The baking time can vary a bit depending on what brand of yogurt you use and/or how big your muffin cases are.
Just check every couple of minutes after 17 minutes until your muffins are nicely browned and a skewer pushed into the centre of a muffin comes out fairly clean (there might be a bit of chocolate on the skewer but there shouldn’t be any raw batter).
I’ve found cooking time to be as little as 17 minutes and as long as 25 minutes depending on the size of my muffins.
Storing and freezing: These muffins will keep quite well for a few days in an airtight container, but they also freeze well. Simply freeze in Ziploc bags or a plastic/glass container with a lid for up to 3 months. Defrost and then reheat for 15-20 seconds in the microwave or a few minutes in a warm oven.
Blueberry/Banana versions: You can easily make Greek yogurt blueberry muffins instead with this same recipe! Simply add a tiny bit more sugar to the batter (if you like – say 1/2 cup instead of 1/3 cup) and replace the choc chips with 1.5 cups of blueberries. 
Or make half chocolate, half blueberry muffins! Both are delicious and always turn out well.
If you have overripe bananas, you may also wish to try these Greek yogurt banana muffins (with caramel chips!). 


Calories: 365kcal, Carbohydrates: 42g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 31mg, Sodium: 81mg, Potassium: 169mg, Fiber: 1g, Sugar: 20g, Vitamin A: 100IU, Vitamin C: 0.2mg, Calcium: 102mg, Iron: 1.7mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. 5 stars
    Very good. Fluffy and tall. Thanks so much. I used 0 percent milkfat Greek yogurt and it was fine.

  2. 5 stars
    This recipe is fantastic. I will use it again and again. I love that it uses Greek yogurt. I added blueberries and lemon zest. Next time I’ll probably making it using walnuts and choc chips. Thanks so much.

    1. You’re so welcome, Kathy – thank you so much for the feedback and I’m so glad you are enjoying the recipe!

  3. Hi,I love the sound of this recipe but can I use zero fat Greek yogurt instead of full fat🤔

    1. Hello again Su! Sorry for the slightly late reply. Yes, I always use zero fat Greek yogurt to make these. You can use any Greek yogurt you like!

  4. Forgot to say… I’ve now discovered your website, which is brilliant. So easy to navigate, nice and clear step-by-step recipes and great pictures. I also love the other options that you give and the tips. I am hooked already after only one recipe!

    1. Awww, this has really made my day, Marta – thank you SO much, and I really appreciate the feedback on specific features 🙂

  5. My family loves these muffins! I’m going to have to start making double batches! I did cut back on the chocolate chips because I usually have mini chocolate chips and a cup and a half is a little overwhelming 😉

    1. So happy to hear that, Sarah, and thank you so much for letting me know! I must admit I am quite heavy handed on the choc chips when I make this recipe, but no problem at all to tweak 😉

  6. 5 stars
    I love these so much! I love it that they have the decadent chocolate taste but are not too sweet at the same time. I also like that they fill up the muffin tin and make 12 nice puffy muffins, rather than running out of batter when you get to the last muffin, which happens in other recipes. I make them with coconut oil, which maybe makes them more filling so I can stop after one (and have more for later.) They also freeze great for weekday mornings.

    1. Hello Amy! I love this comment! I have never thought about the amount of batter filling up the tin, but I love that you noticed that. I have tried them with coconut oil and love them made with that, too. Thank you so much for the feedback!

  7. 5 stars
    One of the best things I’ve ever baked. Soo good. Freezes super well. I did cut back the sugar in the recipe and it still came out wonderful.
    Same for the blueberry and banana versions. Love love them all.

    1. Hello Abi, aw thank you so much! I so appreciate this great feedback, and above all I’m just happy you’re enjoying the recipe! 🙂

  8. Looking forward to making these today! Quick question-are the nutrition facts based on one muffin or the entire recipe?

    1. Hi Kristi – that’s for each muffin if you make 12 fairly large ones. If the muffins are a bit smaller, of course the calorie count will go down a bit. These muffins aren’t necessarily a lot lower in calories than others because of the oil and yogurt, but they are lower in sugar/empty calories. I hope you enjoy them!

      1. Hi – are you sure that 365 cal and 20g sugar for one muffin? Thanks

      2. Hello Claire! The nutrition info can sometimes be an approximation based on the number of muffins/how big each one is, but that will be correct for one of these muffins on the larger side. These are not so much low calorie muffins as less sweet and on the more wholesome side with the addition of the Greek yogurt. Some people like to reduce the amount of choc chips a bit (unfortunately not me!) which will reduce the calorie count and make them even lower in sugar. Enjoy!