Welcome to your new favorite muffin recipe! These incredibly moist, tender, and fluffy muffins are bursting with chocolate chips and have a secret ingredient that makes them absolutely perfect: Greek yogurt.
Table of Contents
This recipe for Greek Yogurt Chocolate Chip Muffins is everything you want in a bakery-style treat—a beautifully domed top, a soft crumb, and a rich, satisfying flavor.
They are an easy, crowd-pleasing, gluten-free treat that’s perfect for a special breakfast, a grab-and-go snack, or a simple dessert.
A Little Story About This Dish
I’ve baked hundreds of muffins over the years, always in search of that perfect texture—moist and tender, never dry or crumbly. The breakthrough came when I started experimenting with Greek yogurt.
I was amazed at the difference it made. The yogurt added an incredible richness and moisture to the batter, creating a truly superior crumb. I knew I had to create the perfect recipe for chocolate chip muffins with Greek yogurt.
This recipe is the result of that quest. It’s my go-to for foolproof, bakery-quality muffins, and it’s the recipe that made me fall in love with using Greek yogurt in my baking.
Get Ready to Cook!
You are about to bake a batch of what will be your new favorite gluten-free Greek Yogurt Chocolate Chip Muffins. Let’s go over a few key tips for bakery-style success.
What to Expect
Time: About 35-40 minutes from start to finish.
Difficulty: Very easy! A simple mix-and-bake recipe with a special trick.
Before You Begin
The number one rule for a smooth, uniform batter is to use room temperature ingredients. This is especially important for the eggs, milk, and yogurt. It prevents the melted butter from re-solidifying and ensures everything mixes together beautifully.
The secret to getting those big, beautiful, domed muffin tops is a two-temperature baking method. We start the oven at a very high heat to give the muffins an initial burst of lift, then we lower it to bake them through gently.
Finally, fill your muffin liners all the way to the top! This might feel wrong, but it’s essential for helping the muffins climb high and create that classic bakery-style top on your Greek Yogurt Chocolate Chip Muffins.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple ingredients you’ll need to create these moist and delicious Greek Yogurt Chocolate Chip Muffins.
| Ingredient | Amount |
| Wet Ingredients: | |
| White Sugar | ⅓ cup |
| Dark Brown Sugar | ½ cup |
| Large Eggs, room temperature | 2 |
| Unsalted Butter, melted | ½ cup |
| Milk, room temperature | ⅔ cup |
| Greek Yogurt, room temperature | ¾ cup |
| Vanilla Extract | 2 teaspoons |
| Dry Ingredients: | |
| Gluten-Free All-Purpose Baking Flour | 2 ½ cups |
| Baking Powder | 3 teaspoons |
| Baking Soda | ¼ teaspoon |
| Cinnamon | ½ teaspoon |
| Salt | ½ teaspoon |
| Chocolate Chips (mini or regular) | 1 cup |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions for a perfect batch of Greek Yogurt Chocolate Chip Muffins.
1. Prep Your Oven and Muffin Tin:
First, preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners. For even better rising, you can use two tins and space the liners out, using every other cup.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the white sugar, dark brown sugar, room-temperature eggs, melted butter, room-temperature milk, room-temperature Greek yogurt, and vanilla extract until the mixture is smooth.
3. Combine the Dry Ingredients:
Add all the dry ingredients—gluten-free flour, baking powder, baking soda, cinnamon, and salt—to the wet ingredients. Whisk everything together until just combined. The batter will be quite thick; this is normal.
4. Add the Chocolate:
Gently fold in 1 cup of chocolate chips with a spatula.
5. Fill the Muffin Liners:
Scoop the thick batter into your prepared muffin liners, filling them all the way to the top. Sprinkle a few extra chocolate chips on top of each muffin for that bakery look.
6. Bake with the Two-Temp Method:
Place the muffin tin in the oven and bake at 425°F for exactly 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F. Continue to bake for an additional 16-20 minutes.
7. Cool and Enjoy:
The muffins are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes before moving them to a wire rack to finish cooling. Enjoy your perfect Greek Yogurt Chocolate Chip Muffins!
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips for this amazing recipe.
Pointers for Perfection
Using mini chocolate chips helps ensure you get a little bit of chocolate in every single bite. Don’t be afraid to really fill those liners—it’s the best way to get a big, beautiful muffin top!
How to Store
These muffins stay wonderfully moist. Store them in an airtight container at room temperature for up to 3 days. They also freeze beautifully for a quick snack on a busy day.
If you’re looking for some fresh gluten-free meal ideas, these recipes should give you plenty of inspiration: Gluten Free Chocolate Zucchini Muffins, or Gluten-Free Corn Muffins, and Gluten Free Pumpkin Muffins.
Your Burning Questions Answered!
Here are answers to common questions about making Greek yogurt muffins.
1. Can I make these muffins dairy-free?
Yes, you can! To make a dairy-free version, simply use a plant-based Greek-style yogurt (like a thick almond or coconut yogurt), a dairy-free butter substitute (like Earth Balance), and your favorite non-dairy milk. The recipe works beautifully with these swaps.
2. Why do you use Greek yogurt in muffins?
Greek yogurt is a fantastic secret ingredient in baking. Its acidity helps activate the baking soda for a great rise, while its thickness and fat content add incredible moisture and richness to the crumb, resulting in muffins that are tender and never dry.
3. I don’t have Greek yogurt. What can I use instead?
For the best results in these chocolate chip muffins with Greek yogurt, the thick texture of Greek yogurt is highly recommended. In a pinch, you could use an equal amount of regular sour cream, which has a similar consistency and acidity. Regular, thinner yogurt is not a good substitute, as it will make the batter too wet.
Dig In & Enjoy!
You are now ready to bake a batch of what will surely be your new favorite muffins. Enjoy every single soft, chocolatey, and delicious bite!
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Gluten-Free Greek Yogurt Chocolate Chip Muffins: Best Hack
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Description
The ultimate Gluten-Free Greek Yogurt Chocolate Chip Muffins! This recipe uses Greek yogurt for an unbelievably moist and tender crumb, and a special baking technique to create perfect, bakery-style domed tops. An easy and crowd-pleasing breakfast or snack.
Ingredients
Wet Ingredients:
⅓ cup white sugar
½ cup dark brown sugar
2 large eggs, room temperature
½ cup unsalted butter, melted
⅔ cup milk, room temperature
¾ cup Greek yogurt, room temperature
2 teaspoons vanilla extract
Dry Ingredients:
2 ½ cups gluten-free all-purpose baking flour
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
1 cup chocolate chips
Instructions
1. Preheat the oven to 425°F. Line a muffin tin with 12 liners.
2. In a large bowl, whisk together all wet ingredients (sugars, eggs, melted butter, milk, Greek yogurt, vanilla) until smooth.
3. Add all dry ingredients (flour, baking powder, baking soda, cinnamon, salt) to the wet ingredients. Whisk until just combined. The batter will be thick.
4. Gently fold in the chocolate chips.
5. Scoop the batter into the lined muffin cups, filling them all the way to the top. Top with a few extra chocolate chips.
6. Bake at 425°F for 5 minutes. Then, keeping the oven door closed, reduce the temperature to 350°F and bake for an additional 16-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Room Temperature is Key: Using room temperature eggs, milk, and yogurt is crucial for a smooth batter and a better rise.
Two-Temp Baking: The initial high heat is the secret to getting a big, domed, bakery-style muffin top.
Dairy-Free Option: This recipe works great with dairy-free Greek yogurt, plant-based butter, and non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 312
- Sugar: 26g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg