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Home » sweet things » healthy desserts » Greek Yogurt Choc Chip Muffins (Low Sugar Recipe)

Greek Yogurt Choc Chip Muffins (Low Sugar Recipe)

Posted Oct 10, 2022 by Helen | 68 Comments |

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Greek yogurt choc chip muffins (low sugar recipe)

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.

Jump to

  • Healthier chocolate chip muffins
  • Why you’ll love them
  • About the ingredients
  • How to make them
  • Helen’s top tips
  • Variations
  • Recipe FAQ
  • More favorite baking recipes
  • Full printable recipe

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

Variations

  • 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.
  • Got overripe bananas? Try this Greek yogurt banana muffin recipe as well. With caramel chips, but also a healthier, low sugar (and oil) recipe.

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

  • Another reminder to try these equally delicious Greek yogurt blueberry muffins too (the best blueberry muffins ever). These Greek yogurt banana muffins are pretty good, too!
  • These soft-centred triple chocolate muffins certainly aren’t healthy, but sometimes when you’re going to eat dessert you’re going to do it properly!
  • These gingerbread muffins with salted caramel icing are perfect for any special occasion, especially birthday or engagement parties, baby showers, and Christmas parties.
  • 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!).

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

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.

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!
4.89 from 53 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Cuisine American
Servings (click to change) 12 to 15 muffins (depending on size)
Author Helen

Equipment (affiliate links)

  • set of 12 colorful mixing bowls with lids
  • colorful 5 piece spatula set
  • set of 2 regular and mini muffin pan
  • OXO Good Grips Silicone Baking Cups

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

Dry ingredients

  • 2.5 cups plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ 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
  • ⅔ 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

Other

  • 1.5 cups chocolate chips
Prevent your screen from going dark

Instructions
 

  • 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!

Notes

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!). 

Nutrition

Calories: 365kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 4gCholesterol: 31mgSodium: 81mgPotassium: 169mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 0.2mgCalcium: 102mgIron: 1.7mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Kristi Perry says

    23 Aug 23 at 11:35 pm

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

    Reply
    • Helen says

      24 Aug 23 at 10:38 am

      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!

      Reply
  2. Valerie says

    10 Aug 23 at 9:56 pm

    5 stars
    These are awesome. I use 1/4 Cup of sugar with white and dark chocolate chips which makes them sweet enough for us. I also cut dried apricot but use the 1/3 C of sugar or a little more for those. I use a mid size ice cream scoop and yield 18 muffins which we all find is large enough.

    Reply
    • Helen says

      14 Aug 23 at 9:21 am

      Thank you so much for taking the time out of your day to review, Valerie! I like the idea of adding dried apricots – I think those would be perfect with dark chocolate chips. Have you tried the blueberry version, too? Pretty much the same recipe except I usually add 1/2 cup of sugar to those.

      Reply
  3. Rox says

    27 Jun 23 at 9:12 am

    Such a good recipe!!! Delicious 💕

    Reply
    • Helen says

      28 Jun 23 at 5:13 pm

      So good to hear this, Rox!!

      Reply
  4. Ashley says

    21 Jun 23 at 12:30 am

    5 stars
    Super moist and fluffy. I used coconut oil which gave it a delicious coconut flavor. I may have also added more than 1.5cups of choc.chips, but had no negative effect.

    Reply
    • Helen says

      22 Jun 23 at 8:51 am

      Let’s face it, there can never really be too much chocolate 😉 I’m so glad they worked out well for you with the coconut oil, Ashley – I bet that gave them a beautiful flavor.

      Reply
  5. Melissa says

    15 Apr 23 at 10:59 pm

    How do these bake and pop out of the muffin tins without the muffin wrappers? Can I just bake them
    In a well greased muffin pan?

    Reply
    • Helen says

      18 Apr 23 at 10:34 am

      Hello Melissa! Yes, that would work. A silicon muffin pan works particularly well. It’s also best to let the muffins cool down before popping them out. Hope you enjoy them!

      Reply
  6. CS says

    31 Jan 23 at 9:43 am

    Lovely! Is that 365 cals per muffin?

    Reply
    • Helen says

      31 Jan 23 at 2:18 pm

      Hello! Yes, it is! It’s a little under the calories in an average choc chip muffin (depending on size of course). You can reduce the sugar and oil a little more if you like and add less chocolate if you’d like to lower the calorie count. I hope you enjoy them!

      Reply
  7. Re says

    23 Oct 22 at 9:51 am

    Just made these. Delicious! So light and fluffy. Have to stop myself from eating them all at once.

    Reply
    • Helen says

      23 Oct 22 at 8:55 pm

      So happy you enjoyed one (or ten!) so much, Re! I hope they become a family favorite! 🙂

      Reply
  8. Lou says

    02 Jul 22 at 8:40 am

    Sounds yummy and making tonight but one question…why do you throw in one ingredient only (oil) in other measurement but all the rest in US measurement? Just curious.

    Reply
    • Helen says

      02 Jul 22 at 10:58 am

      Hi Lou! Whoops, sorry about that. Just a mistake. 150ml is two thirds of a cup. I’ll update that in the recipe. Hope you enjoy them! 🙂

      Reply
  9. Maria says

    11 May 22 at 10:45 am

    Hi, I just tried your muffins! They are good, even with 1/3 sugar, feels just right. But Oops! No salt was added!! There is no salt in the recipe (?) and the taste is not full, so I’m salting them when I cut them in half. Did other bakers feel there is need for salt too?

    Reply
    • Helen says

      12 May 22 at 11:17 am

      Hi Maria! So glad you enjoyed them! I’ve never missed the salt, but of course feel free to add it. I’ll try adding some next time I make these and do a comparison. Thank you for the feedback!

      Reply
  10. Alicia says

    07 Mar 22 at 2:50 am

    I have to say that the recipe look great but your screen of moving ads makes it impossible to focus and to try and follow it.

    Reply
    • Helen says

      07 Mar 22 at 5:13 pm

      Hi Alicia! Do you mean within the video, the recipe or the actual post? I’m always open to improvements, so thank you for pointing that out.

      Reply
  11. Mimi says

    27 Feb 22 at 2:24 am

    4 stars
    I tried these muffins and I used all whole wheat flour. They were not too sweet which I prefer and I am always looking for a healthier way to enjoy our quilty pleasures. Thank you. They came out very good.

    Reply
    • Helen says

      27 Feb 22 at 3:13 pm

      Thank you, Mimi! I appreciate your feedback!

      Reply
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