Chocolate Yogurt Muffins will satisfy your chocolate muffin craving and warm your heart on a chilly fall day. If you are a quick breakfast person, these muffins will definitely be a perfect morning treat for you. These make wonderful dessert too! I can proudly say that these are great at any time of the day.
Some readers might realize that I’ve been trying recipes with yogurt and have been amazed by all the results so far. It definitely makes things moister and lighter, which is something everyone wants. So I guess I’ll be using it even more in my baking.
Simple yogurt cake is still a hit in our home and among our guests, but I wanted to try something different this time. That’s the reason why I wanted to make these Chocolate Yogurt Muffins.
These muffins are for chocolate lovers as I used both cocoa powder and chocolate chips in them. If you are planning to have these at breakfast, spread a little nutella or peanut butter on their top and enjoy more.
The chocolate chips inside and on the top make them even more chocolaty and rich. The outside of these Chocolate Yogurt Muffins is slightly chewy but the inside is soft and fluffy thanks to yogurt. I used plain homemade yogurt in them, so it was a little watery. If you use store bought yogurt or Greek yogurt you might need to change the measurement and add some milk because it is thicker. I guess ½ cup yogurt and ½ cup milk will be ok.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
📖 Recipe
Chocolate Yogurt Muffins
Light chocolate muffins made with yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
Ingredients
- 1 and ¾ cups all purpose flour
- ¼ cup unsweetened dark cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- ⅓ cup olive oil
- 1 cup Greek style yogurt
- ½ cup milk
- ¾ cup chocolate chips
- 1 tablespoon powdered sugar, optional
Instructions
- Preheat oven to 350F (175F). Line a muffin pan with liners.
- In a bowl whisk together the flour, cocoa powder, sugar, baking powder and salt.
- In a separate bowl, whisk egg, yogurt, milk and oil until combined.
- Gradually sift the flour mixture into egg mixture and whisk. Don’t overmix, just until everything is blended.
- Fold in chocolate chips.
- Fill the liners ¾ way full with the batter and top with a few additional chocolate chips.
- Bake for 20-25 minutes for Jumbo muffins. Reduce the time for smaller muffins and check with a toothpick test.
- Let them cool for about 15 minutes before removing. Cool on a wire rack completely.
- Sift a little powdered sugar when serving if desired.
Nutrition
- Serving Size: 1 Muffin
- Calories: 194
- Sugar: 17.5 g
- Sodium: 140.3 mg
- Fat: 8 g
- Carbohydrates: 28.7 g
- Protein: 3.9 g
- Cholesterol: 12.4 mg
Faye says
I love this recipe, I used a really nice goats yoghurt as that's all I had and it worked perfectly, best muffins I've ever made! They did not last long, so now I'm off to make more!
Yusuf says
So happy to hear that Faye!
Tina says
Disgusting! The worst recipe ever. I had to throw out the muffins. What a waste of time and resources. Made it exactly how the recipe stated. It came out dry and tasteless.
Samantha says
My family and friends all love these. I have made them so many times and love them even more each time! Thank you for such a great recipe!!
Randy says
I just made these this morning and they were great! I did use plain yogurt from the grocery and added slightly more plus 1 teaspoon vanilla. The batter was a firmer consistency and could be used for scones on a cookie sheet. I will definitely add them to my Sunday morning favorites! Thanks for this.
Yusuf says
Hi Randy! So happy to hear that you enjoyed the recipe! Thanks for the feedback. These make a perfect Sunday treat, right?
Ashley says
When I first began to mix the ingredients Only about 1/3 of the flour was incorporated into the wet mix. I added another cup of yogurt so we’ll see how they turn out. I ended up using half plain and half vanilla because that’s what I had on hand.
Stephanie says
I veganized this recipe by using coconut yogurt, no egg, and I added 3/4 cup of almond milk. Really good! I pop one in the microwave for 7 seconds, just to melt the chocolate chips. Thanks for sharing!
Donna says
Thanks for your comment. Can I clarify as my daughter is anaphylactic with eggs. Do you mean you used "no egg" replacer or no egg at all? I need to make it with GF flour as well but good to know they turn out without egg.
Kim says
Followed to a T and they worked out great! My girls love them
Zerrin says
Hi Kim! Glad you and your girls loved them!
Julie says
Really disappointed that I still wasted ingredients on this after I read it and thought there wasn't enough liquid for thi amount of flour. You really should be testing these recipes that you post exactly how readers are going to interpret them.
Ivana says
This muffins don't have oil nor butter? :O
Zerrin says
Thanks for asking Ivana! I've just corrected the recipe.
Sarah says
I agree with some of these other comments, the mixture was way too dry- had to add a whole extra cup of liquid (used almond milk)
Ingrid says
Following the ingredients and directions I ended up with a VERY dry mixture, not a batter for pouring into muffin cups. The only semi-liquid ingredients were the yogurt and egg:/ I added a 1/2 cup unsweetened almond milk, 1/2 cup unsweetened applesauce and 1 tsp vanilla. I don't believe this changes the "health" factor. They turned out FABULOUSLY and looked just like the photo. Kiddo approved and they enjoy helping make them:)
Zerrin says
Thank you Ingrid for sharing your experience and the changes you made in the recipe. It could be the type of yogurt we use. Mine was plain and juicy because it was homemade. Adding almond milk and applesauce is a great idea to give some more wetness to the batter. Great to hear that you ended up with a result that the kids loved!
Susan Thomas says
Could it be you meant to say 2 cups of yogourt? The mixture was very dry so I had to add another cup. Hoping they turn out.
Jackie says
These are slightly tangy from the yogurt and not overly sweet like many chocolate muffins tend to be. I used a mini muffin pan and baked them for 12 minutes. I like that there is only 1 tsp of sugar in each mini muffin. Thanks for the great recipe!
JoJo says
Something wrong here. Mixture is way too dry.
Helga says
I made these muffins and they turned out great. I made the 2X as I wanted 12 only to find that if I had made the 1X it would have made 12 comfortably because the muffin holders were 'full' rather than 3/4. My batter was a bit thick which made it easier to fill them to 100% but in the end they taste awesome. Definitely will try these again 😊
Brooke says
What is unsweetened flour?
Zerrin says
Oh! It must be cocoa powder not flour. Correcting it right away! Thanks for asking it here.