One-Bowl Chocolate Chip Muffins with Greek Yogurt

Close-up of a chocolate chip muffin with chocolate chips scattered on top, surrounded by more muffins.

One-Bowl Chocolate Chip Muffins with Greek Yogurt

These Greek Yogurt Chocolate Chip Muffins are soft, moist, and packed with chocolate chips in every single bite! Made with simple ingredients like plain Greek yogurt for extra moisture, maple syrup instead of sugar, and semi-sweet chocolate chips, these muffins come together in just one bowl and are ready in about 30 minutes. They’re the perfect easy breakfast or sweet treat to enjoy warm from the oven or share with friends!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 303kcal

Author Kelly Nash

Cost $10

Equipment

Ingredients

1 cup plain greek yogurt at room temperature
½ cup maple syrup or honey
½ cup unsalted butter melted and cooled
2 large eggs at room temperature
½ cup milk at room temperature
2 teaspoon vanilla extract
2 ½ cups all-purpose flour spooned and leveled
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips plus extra for topping

US Customary - Metric

Instructions

Preheat the oven to 425℉. Line a muffin tin with liners or spray with nonstick spray and set aside.
In a large bowl, whisk the greek yogurt, maple syrup, cooled butter, eggs, milk, and vanilla until well combined.
1 cup plain greek yogurt, ½ cup maple syrup or honey, ½ cup unsalted butter, 2 large eggs, ½ cup milk, 2 teaspoon vanilla extract
Add in the flour, baking powder, baking soda, and salt, use a rubber spatula to mix until just combined.
2 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Gently fold in the chocolate chips. Be careful not to over mix, the batter should be thick and some clumps may remain.
1 cup chocolate chips
Pour the batter evenly into the prepared muffin pan, filling each almost to the top. Top with extra chocolate chips (optional).
Bake the muffins at 425℉ for 5 minutes, and then reduce the oven temperature to 350℉. Continue baking for another 10-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before removing them. Place them on a wire cooling rack to cool completely.

Notes

Muffins can be stored in an airtight container on the counter for 2-3 days, or in the fridge for up to 6 days.
Freeze these muffins in a freezer-safe container for up to 3 months. To defrost, allow the muffins to sit at room temperature.

Nutrition