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These easy chocolate chip muffins are moist and high in protein thanks to the simple addition of Greek yogurt. They’re the perfect to make ahead breakfast!
Healthy Chocolate Chip Muffin Recipe
My ricotta cheese chocolate chip muffins have been so popular, they inspired me to try a Greek yogurt version. These chocolate chip muffins were such a hit with my daughter Madison, she said they are the BEST muffins she ever tasted! That’s huge considering she’s pretty picky, and perfect as now I have a new make-ahead breakfast recipe to add to my rotation.
What Makes These Chocolate Chip Muffins a Win
There’s a lot to love about these lightened up chocolate chip muffins!
- They store well. I put leftover muffins in the refrigerator after the second day, then pop them in the microwave a few seconds to get the chill out. They also freeze well!
- Perfect texture. Greek yogurt gives these chocolate chip muffins a moist, tender crumb and using cake flour makes them light and fluffy.
- Healthier than bakery muffins. Store-bought and bakery muffins are HUGE and loaded with sugar. A single muffin can be 800 calories or more! Homemade chocolate chip muffins are easy to work into a healthy meal plan.
What You’ll Need
Most of these ingredients are pantry staples. Scroll down to the recipe card below for exact measurements.
- Cooking spray – For coating the muffin liners.
- Cake flour – This has less protein and it’s milled more finely, which makes your chocolate chip muffins lighter in texture.
- Baking soda – For rise.
- Unsalted butter – Let this come to room temperature.
- Sugar – To lower the carbs, swap the sugar for sugar alcohols such as xylitol or erythritol, or Splenda. The muffins will be 5 SP each with a sugar substitute.
- Egg whites – Or whole eggs, if you prefer.
- Vanilla extract – Vanilla bean paste also works, and it will give you flecks of vanilla bean throughout.
- Greek yogurt – I use 0% plain Greek yogurt.
- Semi-sweet chocolate chips – Be sure to use a quality brand for the best flavor!
How to Make Chocolate Chip Muffins
Making these muffins is a cinch! See the recipe card below for printable instructions.
- Prepare. Preheat your oven to 375°F and line a muffin tin with 12 muffin liners. Spray the liners with oil.
- Mix the dry ingredients. Whisk the flour and baking soda in a mixing bowl.
- Cream the butter and sugar. Add the butter and sugar to a large bowl and beat with a hand mixer for 2 minutes.
- Mix the egg whites and vanilla. In a third bowl, beat the egg whites and vanilla with a whisk.
- Finish the batter. Add the egg white mixture to the butter mixture, then add the yogurt. Beat in the flour mixture, then fold in the chocolate chips.
- Bake. Divide the batter evenly into the muffin liners and bake at 375ºF for 16 to 18 minutes. Cool, then serve.
Variations
Here are some pointers to help you make these the perfect chocolate chip muffins for you.
- Lighten them up even more. I felt these tasted just right, not too sweet. If you want to make this a little lighter, you can cut the sugar to 1/2 cup and the butter to 2 tablespoons so they will be 6 points each.
- Switch up the mix-ins. Swap the chocolate chips for blueberries or chopped strawberries, or add some orange zest for a little bit of citrus flavor with your chocolate chips.
- Try gluten-free flour. To make these chocolate chip muffins gluten-free, I used Cup4Cup (affil link) and had great results.
Proper Storage
- Room temperature: Store the muffins in an airtight container for a day or two at room temperature.
- Refrigerator: Refrigerate chocolate chip muffins in an airtight container for up to 3 to 4 days.
- Freezer: To freeze, place the cooled muffins in a ziplock bag for up to 1 month. Soften in 30-second increments using the defrost setting or let them thaw a few hours on the counter.
More Breakfast Recipes You May Like
Chocolate Chip Muffins
These easy chocolate chip muffins are moist and high in protein thanks to the addition of Greek yogurt. The perfect to make ahead breakfast!
Yield: servings
Serving Size: 1 muffin
Ingredients
- 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
Instructions
- Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
- Mix flour and baking soda with a whisk in a medium bowl.
- In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
- In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
- Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
- With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
- Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.
Last Step:
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*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!
Nutrition
Serving: 1 muffin, Calories: 187 kcal, Carbohydrates: 30 g, Protein: 6 g, Fat: 5.5 g, Saturated Fat: 3.5 g, Cholesterol: 8 mg, Sodium: 256 mg, Fiber: 0.5 g, Sugar: 17 g
