Chocolate Chip Muffins Made with Greek Yogurt

I love chocolate chips....and muffins....and cupcakes...and when I have to, I love yogurt {like when my husband mentions that I should eat healthier...hence my love of CHOCOLATE CHIP YOGURT ~ I get around it anyway I possibly can}.  A few weeks ago I was at the grocery store and saw something that caught my eye, Chobani Greek Yogurt Vanilla Chocolate Chunk Low-Fat Yogurt.

Almost everything I love in a food was in that title...and then....I picked up the tub of yogurt and turned it around....and....get ready for this....there was a mention on the back of a recipe for Chocolate Chunk Muffins.  Hold me back!!! I put the yogurt in the cart....headed for the checkout and spoke nothing to anyone.  This was mine....all mine! I couldn't wait to look up the recipe and give it a try.  That Sunday morning when everyone was still asleep I got to work whipping up these Chocolate Chip Muffins.

📖 Recipe

Chocolate Chip Muffins Made with Greek Yogurt

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  • 1 ¼ cup Chobani Vanilla Chocolate Chunk Greek Yogurt
  • 2 ¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • cup packed dark brown sugar {I used light brown sugar}
  • 6 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons coarse brown sugar {I used raw sugar}


  • Preheat Oven to 375 F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
  • Whisk together flour, baking powder, baking soda and salt.
  • Whisk together brown sugar, Chobani, oil, eggs and vanilla.
  • Add dry mixture to Chobani mixture and stir until nearly combined.
  • Evenly divide batter among muffin cups.Sprinkle tops of muffins with sugar and bake until center of muffins resist light pressure, 16 to 18 minutes. Cool completely before serving.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Author: Mary Beth

When they were done and finally cool enough to eat I made myself a fresh cup of coffee with my Thrift Store Keurig and sat down for a special moment.  One bite and I knew...this was one of the best muffins I had ever had.  They were moist, rich, just the right density, full of flavor, sweet but not overwhelming.

These were Bakery Style...dare I say Coffeehouse Style Muffins.  These turned out so well that I can hardly wait to try some other recipes from the Chobani website.  When I do, I'll be sure to let you know.

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  1. Cindy Eikenberg says:

    Mary Beth, these muffins look amazing!!! I just bet they taste fabulous and I have a huge weakness for muffins. Love that you made them with yogurt - I have to try this!!! Thanks so much for sharing and pinning! Have a happy Wednesday! Hugs!

    1. Mary Beth says:

      Thanks so much, Cindy! I have a weakness for almost anything baked.

      Mary Beth

  2. Diane | An Extraordinary Day says:

    They look extraordinary!!! Pinning!!! 🙂