Greek yogurt chocolate chip muffins


These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!


  • cooking spray
  • 1 3/4 cups cake flour (see notes below for GF)*
  • 1/2 tsp baking soda
  • 3 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 3 large egg whites (or two large eggs)
  • 1/2 tbsp vanilla extract
  • 10 ounces (1 1/4 cups ) 0% Greek yogurt
  • 9 tbsp semi-sweet chocolate chips


  1. Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
  2. Mix flour and baking soda with a whisk in a medium bowl.
  3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  6. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  7. Bake at 375° for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!



Yield: 12 servings, Serving Size: 1 muffin

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 5
  • Calories: 187 calories
  • Total Fat: 5.5g
  • Saturated Fat: 3.5g
  • Cholesterol: 8mg
  • Sodium: 256mg
  • Carbohydrates: 30g
  • Fiber: 0.5g
  • Sugar: 17g
  • Protein: 6g


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