I love a classic muffin recipe and adding more nutrition without sacrificing texture or flavor. And these healthy Chocolate Chip Muffins are a great staple recipe to make again and again for the family.
Chocolate Chip Muffins
This should not come as a shock, but my kids love chocolate chips. (I bet yours do too!) And I’ve found that a little goes a long way in terms of enticing the kids to try new foods and adding flavor to recipes.
Which is to say: That these muffins have a base that includes whole grain flour and protein-packed Greek yogurt, and also chocolate for an extra burst of deliciousness.
They’re an easy breakfast or snack option to share with the kids—plus they freeze beautifully.
Ingredients You Need
To make this recipe you need:
- whole-wheat flour
- baking powder
- baking soda
- salt
- whole milk plain Greek yogurt
- maple syrup
- unsalted butter
- eggs
- vanilla extract
- chocolate chips
TIP: See the Notes at the bottom of the recipe for allergy-friendly swaps.
Step-by-Step Instructions
Here’s a look at the process involved in making this recipe. Scroll down for the full recipe at the bottom of the post.
- Preheat the oven and grease a standard muffin pan.
- In a medium bowl, stir together the dry ingredients.
- In another bowl, stir together the wet ingredients.
- Gently stir the two mixtures together. Stir in the chocolate chips.
- Divide batter among the prepared muffin tin.
- Bake until the edges are lightly golden brown and the centers are cooked through.
TIP: These are delicious served warm or at room temperature.
Frequently Asked Questions
In this recipe, it’s whole milk yogurt, which lends moisture and also protein and calcium. It produces a seriously fluffy muffin.
You can store them for up to 3 days at room temperature or in the fridge for up to 5 days. (If storing in the fridge, I recommend letting them sit at room temperature for a few minutes before eating or warming for 15 seconds in the microwave as they firm up a bit when cold.)
You can also freeze them in a freezer bag, once they are fully cooled, for up to 3 months.
Best Tips for Success
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- I like using whole milk Greek yogurt in this recipe.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Egg-free: Reduce the yogurt to ¾ cup. Add ¼ cup milk and add ¼ teaspoon additional baking soda.
- Gluten-free: Use cup for cup gluten-free all purpose flour.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- You may also like Yogurt Muffins, Banana Chocolate Chip Muffins, and Pumpkin Chocolate Chip Muffins.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Healthy Chocolate Chip Muffins
Ingredients
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Stir in the chocolate chips.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Egg-free: Reduce the yogurt to ¾ cup. Add ¼ cup milk and add ¼ teaspoon additional baking soda.
- Gluten-free: Use cup for cup gluten-free all purpose flour.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- Try half chocolate chip and half blueberries, diced strawberries, or diced cherries as a yummy alternative.
Hello! We loved the recipe. But I have a question, why does it say 1g Trans fat?
There is sometimes a trace amount in chocolate that registers as 1 gram of trans fat.
WOW!! I never comment on recipes. This one blew my mind! We use Einkorn wheat due to sensitivities and the texture of it is always slightly different due to the flour. This recipe gave us the texture of a “regular” muffins that we’ve missed so much! Hands down our only muffin base from now on! THANK YOU!
I’m so glad to hear this and thank you for commenting!
Just made these for easy school morning breakfasts for my toddler and two teen daughters. They are delicious!
WOW! Literally taste like cookie dough. I used Two Good vanilla yogurt and 1 cup of regular flour 1/2 cup of oat flour and Lily’s sugar free chocolate chips. AMAZING!
My 4-year-old is obsessed with these. Asks for them every morning 🙂 Great recipe, very tasty and I feel good about her eating these. Especially as often as she does, haha.