Greek Yoghurt Choc Chip Muffins (Low Sugar Recipe)


Helen Schofield

  • Prep Time 10 minutes
  •  Cook Time 20 minutes
  •  Total Time 30 minutes
  •  Servings 12 to 15 muffins (depending on size)
  •  Calories 365 kcal


  • 2.5 cups plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup sugar I find this enough but some people might like to add a little more, say ½ cup sugar

Wet ingredients

  • 2 eggs lightly whisked
  • 150 ml oil I usually use canola oil, or a mixture of canola and olive oil, but any is fine
  • 1 cup Greek yoghurt I use authentic full fat strained Greek yogurt
  • ¼ cup milk plus a tiny bit more if you need it
  • 1 teaspoon vanilla extract optional


  • 1.5 cups chocolate chips


  1. Pre-heat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.
  2. Combine the dry ingredients in a large bowl.
  3. Combine the wet ingredients in a jug or smaller bowl.
  4. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined (a few lumps are fine. Don’t overmix.)
  5. Gently fold the chocolate chips into the batter.
  6. Spoon the batter into the muffin cases (you can fill almost to the top) and bake for 17 to 25 minutes. After 17 minutes keep checking every couple of minutes. A skewer pushed into the centre of the muffin should come out without raw batter on it, and the muffins should be nicely golden brown.
  7. Let cool completely on a wire rack before eating so that the muffin cases don’t stick. Reheat for 15 seconds in the microwave after peeling off the muffin case if you’d like to enjoy a muffin warm!

Recipe Notes

Batter consistency

Your batter should be a soft dropping consistency so you can put it into your muffin cases easily. If it seems too thick, just add a tiny bit more milk.

Baking time

The baking time can vary a bit depending on what brand of yogurt you use and/or how big your muffin cases are.

Just check every couple of minutes after 17 minutes until your muffins are nicely browned and a skewer pushed into the centre of a muffin comes out fairly clean (there might be a bit of chocolate on the skewer but there shouldn’t be any raw batter).

I’ve found cooking time to be as little as 17 minutes and as long as 25 minutes depending on the size of my muffins.

How long do the muffins last, and can I freeze them?

These muffins will keep quite well for a few days in an airtight container, but they also freeze well. Simply freeze in Ziploc bags or a plastic/glass container with a lid. Defrost and then reheat for 15 seconds in the microwave or a few minutes in a warm oven.

Or if you prefer blueberry muffins...

You can easily make blueberry muffins instead with this same recipe! Simply add a tiny bit more sugar to the batter (if you like - say 1/2 cup instead of 1/3 cup) and replace the choc chips with 1.5 cups of blueberries. 

Or make half chocolate, half blueberry muffins! Both are delicious and always turn out well.



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