Name: Oatmeal Chocolate Chip Greek Yogurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup old-fashioned oats; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 large eggs; 1 cup plain Greek yogurt (full-fat or low-fat); 1/3 cup honey or maple syrup; 1/4 cup milk (dairy or non-dairy); 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips

This Oatmeal Chocolate Chip Greek Yogurt Muffins a moist and tender muffins made with wholesome oats, creamy Greek yogurt, and rich chocolate chips—these muffins are a healthier option perfect for breakfast or as an anytime snack.

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between wholesome ingredients and indulgent flavor. The oats and Greek yogurt add a nutritious twist, while the chocolate chips provide just the right amount of sweetness. They’re easy to whip up in under 30 minutes and make for a quick breakfast or snack that the whole family can enjoy. Plus, they’re freezer-friendly, so I always have some on hand for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup old-fashioned oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 cup plain Greek yogurt (full-fat or low-fat)

1/3 cup honey or maple syrup

1/4 cup milk (dairy or non-dairy)

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

Directions

Prepare the Dry Ingredients:

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.

In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt.

Mix the Wet Ingredients:

In a separate bowl, whisk the eggs, Greek yogurt, honey (or maple syrup), milk, and vanilla extract until smooth and well combined.

Combine the Batter:

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—this keeps the muffins light and tender.

Fold in the chocolate chips.

Bake the Muffins:

Divide the batter evenly among the muffin cups, filling each about 3/4 full. For extra indulgence, sprinkle a few additional chocolate chips on top.

Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store for later.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 180 kcal per muffin

Variations

Add Nuts: For some crunch, fold in 1/4 cup chopped walnuts or pecans along with the chocolate chips.

Fruit Twist: Add 1/2 cup fresh or frozen berries (like blueberries or raspberries) to the batter for a fruity variation.

Spice It Up: Enhance the cinnamon flavor by adding a pinch of nutmeg or cloves.

Health Boost: Mix in 1 tablespoon of chia seeds or flaxseeds for added fiber and nutrients.

Chocolate Swap: Use dark chocolate chips or white chocolate chips instead of semi-sweet for a different flavor profile.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I place them in the fridge for up to 5 days.

Freezing: These muffins freeze beautifully. Place them in a freezer-safe bag or container and freeze for up to 3 months. I thaw them at room temperature or microwave for about 20–30 seconds.

Reheating: Warm the muffins in the microwave for 10–15 seconds to make them soft and tender again.

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FAQs

How can I make these muffins gluten-free?

To make these muffins gluten-free, I recommend using certified gluten-free oats and replacing the all-purpose flour with a 1:1 gluten-free flour blend.

Can I use flavored Greek yogurt instead of plain?

Yes, you can use flavored Greek yogurt, but it may slightly alter the sweetness and flavor of the muffins. I suggest vanilla or honey-flavored yogurt for the best results.

Can I reduce the sugar content?

Absolutely. Since the recipe uses honey or maple syrup, you can reduce the amount to 1/4 cup. Keep in mind that this might slightly affect the texture.

How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking to keep them moist.

Can I make mini muffins instead of regular-sized ones?

Yes, you can make mini muffins by using a mini muffin tin. Adjust the baking time to around 10–12 minutes.

Conclusion

These Oatmeal Chocolate Chip Greek Yogurt Muffins are a delightful blend of wholesome and indulgent flavors. They’re quick and easy to prepare, making them perfect for a grab-and-go breakfast or snack. With simple ingredients and room for variations, this recipe is sure to become a favorite in your kitchen. Whether fresh out of the oven or reheated from the freezer, these muffins are always satisfying!

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