How do I store these chocolate chip muffins?

Place the muffins in an airtight container and store on the counter. These muffins will last for up to 3-4 days. Placing them in the fridge will actually cause them to dry out.

Can I freeze these greek yogurt muffins?

Wrap any remaining muffins, or all of them if it's meant for a batch freeze, in either plastic wrap or place in ziplock bags, labeling the date in which they were baked. They will last up to two months in the freezer. To thaw, take them out and let them defrost in the fridge overnight.

Do I need to use greek yogurt?

No, you could also swap for buttermilk or whole milk sour cream.

Chocolate Chip Muffins (with Greek Yogurt)

Name: Chocolate Chip Muffins with Greek yogurt
Prep time: 10 min
Cook time: 23 min
Total time: 54 min
Ingredients: 2 whole eggs; 200 grams Cane Sugar (1 cup); 3/4 cup Avocado oil; 2/3 cup Greek Yogurt (whole milk, full fat); 256 grams All-purpose flour (2 cups); 1 tsp Baking powder; 1/2 tsp baking soda; 1 cup Chocolate chips; 1/2 cup Demerara sugar (optional, for topping the muffins)

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Some (ok most) mornings call for a warm muffin straight from the oven, and these chocolate chip muffins with greek yogurt deliver big time. Ultra moist, fluffy, and studded with gooey chocolate chips, they're the kind of grab and go breakfast recipe you'll want on hand at all times.

Four sour cream chocolate chip muffins on a cooling rack with studded chocolate chips surrounding it.

I have a thing for muffin recipes. They inspire one another, kind of like my chocolate chip banana muffins and my chocolate chip mini loaves, which is essentially a muffin's distant cousin.

TL; DR Summary - Chocolate Chip Muffins

👩🏼‍🍳 Bake Level: Easy
⏱️ Bake Time: 23 Minutes
📖 Dietary Info: Gluten, dairy, egg
😋 Taste: Fluffy, moist, velvety, chocolate, with a hint of tang from the greek yogurt.
💖 Why You'll Love: These are bakery-style fluffy classic chocolate chip muffins that are just enough sweetness to get you through the morning.
🍽️ Best Served With: Deliver on your next brunch party by making these along with a sour cream chocolate chip loaf, broccoli cheddar quiche, baked pumpkin protein french toast, and lemon poppyseed pancakes.

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Jump to:

TL; DR Summary - Chocolate Chip Muffins
Tips, Tricks, and Key Reminders
The Ingredient List
Recipe Swaps and Substitutions
How to make chocolate chip muffins with greek yogurt
Mistakes I've Made (to avoid)
Chocolate Chip Muffins FAQs
Looking for more muffins? Here's my fav!
Chocolate Chip Muffins with Greek yogurt

Tips, Tricks, and Key Reminders

Switch from the whisk when mixing the batter to a spatula as you fold in the flour, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.

The Ingredient List

Ingredients to make chocolate chip muffins with greek yogurt.

Eggs - Eggs are essential for rise and texture in muffins.
Oil - either avocado or olive oil works great, but keep it neutral flavored. This helps with texture and fluffiness.
Cane Sugar - cane sugar gives these muffins their sweetness.
Vanilla Extract - always good to add vanilla into baked goods, as it gives a subtle vanilla flavor.
Greek Yogurt - baking with greek yogurt is my favorite! Greek yogurt gives additional fat to the bake, and results in a moist and velvety texture. Plus, it gives a boost of protein!
Baking Soda + Baking Powder - we use a little of both for these muffins to give them an ultimate texture and rise.
All-Purpose Flour - classic all-purpose flour is great for baking all sorts of things, and I love using it for muffins.
Chocolate Chips - these wouldn't be chocolate chip muffins without the chocolate chips of course. We measure our chocolate chips with our eyes, not a scale 🙂

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Recipe Swaps and Substitutions

Gluten - instead of all purpose flour, you can use a gluten-free version. I would suggest a 1:1 flour as this is a very reliable swap.
Dairy - use almond milk and a dairy-free greek yogurt instead of the regular milk and greek yogurt.
Cane sugar - swap out the cane sugar for coconut sugar if you desire. I would not take out all of the sugar for coconut sugar as this recipe was not intended to be made that way, and it will change the overall bake color and texture a bit.

How to make chocolate chip muffins with greek yogurt

Step 1: Start by preheating the oven to 375º and line a muffin tin with liners. In a large bowl, crack the eggs and pour in the cane sugar then whisk until the eggs are incorporated and the mixture becomes light and fluffy.

whisked eggs with vanilla and oil in a bowl

Step 2: Pour in the vanilla extract, avocado oil, then whisk again.

sour cream added to whisked eggs, sugar, vanilla, and oil

Step 3: Add the greek yogurt then whisk to incorporate.

Step 4: To the same bowl, add in the flour, baking soda, and baking powder. Whisk until most of the flour is combined.

Step 5: Add 1 teaspoon of flour to a bowl with the chocolate chips and coat the chocolate chips, then pour them into the batter and mix using a spatula. Once the batter has fully formed, let rest on the counter for 25-30 minutes.

Step 6: Line a muffin tins with liners, leaving space between. Bake in the oven for 23 minutes, letting the muffins rest for 10 minutes once they finish baking, then move to a cooling rack.

Mistakes I've Made (to avoid)

I used to be notorious for over-mixing muffin batters to the point where the results were gummy and entirely inedible. DO NOT OVER-MIX. Fold the flour and dry ingredients in gently with a spatula and you'll have great tasting muffins.
Don't rush the process, and let the muffins cool in the tin before removing. This allows the muffins to finish baking as they cool.
My oven often times has hot spots, and never really took notice until making muffins regularly. If your oven does the same, rotate the muffin pans halfway through baking to allow the muffins to brown evenly on top.