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Chocolate Chip Muffins with Yogurt

Well I just made chocolate chip muffins with yogurt and I must admit that these are really delicious!  My son says these are the “best” chocolate chip muffins. They are soft, moist and most importantly chocolatey just like my Zucchini Chocolate Chip Muffins!

Chocolate chip muffin cut in half

I don’t know about you but anything that involves chocolate chips is right up my alley.  I think if I had to pick one food item that I could not live without it would be chocolate and these muffins are right up there at the top of my list.

What makes these muffins so moist?

In this recipe I added plain Greek yogurt and heavy cream. This is mainly because when I first made these that was what I had in the house and it worked great.  Yogurt helps the muffin retain moisture and the acidity in it helps to activate the baking soda and baking powder, which create the beautiful puffy domes. The heavy cream also adds to the softness of these muffins. 

Why you should make these muffins

This is a great recipe because it uses ingredients that I would normally have in the house, so no need to run out for anything special and it comes together really quickly. It takes about 30 minutes from start to finish to make this recipe and to top it all off, it makes  everyone happy!

A pile of chocolate chip muffins

Tips for making these muffins

  1. Make sure that your oven is pre-heated before you bake the muffins.  That seems like an obvious recommendation, but it really is important. Having a nice hot oven will help the muffins puff up and set the tops so that you get a beautiful dome on your muffin.
  2. Normally I would tell you that you should start with room temperature ingredients.  But this time I did not follow that rule and these turned out just fine.  In fact they are very good! The eggs, milk and yogurt were pretty much right out of the fridge, but it did not affect the outcome.
  3. Melt your butter.  The batter will be a bit thick anyway and using melted butter helps the ingredients come together nicely.
  4. If you don’t want to use cupcake liners or you don’t happen to have any at the moment, you can grease and flour the muffin tin before filling the cups.
  5. Try not to over mix the batter.  Over mixing can allow more gluten to develop resulting in a denser muffin.
  6. I used an ice cream scoop to measure out and fill the muffin cups so that all of the muffins were the same size and shape. 
  7. Fill the muffin cups to the top.  The batter will rise and reward you with a nice puffy muffin top.
  8. Check the muffins for doneness at 18 minutes. I have found that if I put a smaller amount of batter in the muffin cups they will be done faster and 20 minutes could be too long.
  9. I got 16 regular size muffins out of this recipe.
  10. The muffins can be stored at room temperature in an air tight container.
  11. They are excellent warmed up! Depending on how hot your microwave runs it will only takes about 10-15 seconds to reheat a muffin.

Substitutions and Additions

  • If you don’t have yogurt and you want to use sour cream, I think that you can easily swap that out.
  • If you don’t have Greek Yogurt you can use plain regular yogurt instead.
  • Half and half can be used in place of the heavy cream.
  • I used semi-sweet chocolate morsels in this recipe but you can use mini chocolate chips and you can even add nuts if you like. 
  • This recipe also works well with blueberries or raspberries as well.
  • I love to sprinkle some decorating sugar on the tops of the muffins before I bake them.

How to make these muffins :

Chocolate chip muffins in a muffin pan
  • Preheat your oven to 375°.
  • Combine flour, baking powder and baking soda in a large bowl.
  • Whisk together eggs, white sugar, brown sugar and melted butter. Make sure that this is mixed well.
  • Add yogurt, heavy cream and vanilla to the egg mixture and whisk until all ingredients are completely combined.
  • Pour the wet ingredients into your dry ingredients and fold with a rubber spatula or a wooden spoon. Fold until the flour is completely incorporated but don’t over mix. I did not count how many times I folded the mixture it did not take many turns to get the flour integrated.  Probably no more than 25.
  • Add the chocolate chips and any other add ins that you like and fold a few more times to get the chips mixed in so that you have chocolate throughout the batter.
  • Fill the muffin cups
  • Sprinkle sugar on the top of the muffins if you would like.  This is optional. 
  • Bake for 18- 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Chocolate chip muffin cut in half


What is the difference between baking soda and baking powder?

While both baking soda and baking powder are leavening agents, baking soda does not have an acid component and baking powder does. Baking soda, also referred to as sodium bicarbonate is a base alkaline, which means it has no acid in it. When acid is added to it, it creates carbon dioxide gas, which forms bubbles in your baked goods. Baking powder is a combination of baking soda and a dry acid like cream of tartar. Since the acid in baking powder is dry it is not activated until a liquid in introduced to the recipe.

Why do my muffin tops collapse?

If your muffins flatten out then they were under baked. Check the temperature of your oven and make sure that it is cooking at the right temperature. You can do this by using a oven thermometer. Also make sure to check the muffins for doneness using by inserting a toothpick in the center of a muffin. If it comes out clean then the muffins are done.

Other chocolatey recipes your family will love:

Pistachio Bundt Cake with Chocolate Chips

The Best Oatmeal Chocolate Chip Cookies

Chocolate Mocha Cake with Mascarpone Frosting

chocolate chip muffin cut in half

The Best Chocolate Chip Muffins

This is a very easy recipe that comes together in about 30 minutes from start to finish and the muffins are really moist and chocolatey. These muffins go just as well with a glass of milk or a cup of coffee!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 16 muffins
Calories 233 kcal


  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup butter melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/2 cup heavy cream
  • 2 eggs large
  • 1 tsp vanilla
  • 1/4 – 1/2 cup sugar for sprinkling on the tops of the muffins (optional)


  • Preheat oven to 375° and prepare a muffin tin with cupcake liners.
  • Combine flour, baking powder and baking soda in a large bowl. 
  • Wisk together the eggs, melted butter, white and brown sugar until well blended.
  • Add the yogurt, vanilla and heavy cream to the egg mixture and mix until completely combined.
  • Pour the wet mixture into the dry ingredients and fold just until all of the flour is incorporated.  Try not to overmix the batter.
  • Fold in the chocolate chips.
  • Sprinkle the muffins with the remaining ¼ – ½ cup of sugar.
  • Bake for 18-20 mins. Or until a toothpick inserted in the center if a muffin comes out clean.


Serving: 16muffinsCalories: 233kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 135mgPotassium: 43mgFiber: 1gSugar: 23gVitamin A: 320IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword Chocolate chip, Muffins
Tried this recipe?Let us know how it was!

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