Chocolate Chunk Muffins

We love chocolate chunk muffins on the weekend. Or on a Monday, whatever.

These chocolate chunk muffins use Chobani Vanilla Chocolate Chunk greek yogurt - perfect for a quick and easy breakfast on the go!  #recipes #muffins #chocolate

The cool thing about these is that I made them with Chobani Vanilla Chocolate Chunk greek yogurt. Um? Heaven.

I went for a loooooooog time before I made the switch to greek yogurt. I’m not sure why. I guess I was comfy in my yogurt eating ways, and I’m basically a creature of habit. Now? I can’t stop with Chobani. And folks, they’re not paying me to say this.

Seriously, I get my container out of the refrigerator and Doodle swipes it right out of my hands, spoon and all.  Wrestling with your 5-year old over a carton of yogurt seems a little embarrassing.  But we do love it around here.

These chocolate chunk muffins use Chobani Vanilla Chocolate Chunk greek yogurt - perfect for a quick and easy breakfast on the go!  #recipes #muffins #chocolate

Don’t believe that I can’t stop eating/cooking with/baking with yogurt? I even put it in my dinner last week.

I’ve used in muffins and cakes and breads.

 I highly recommend it.

These chocolate chunk muffins use Chobani Vanilla Chocolate Chunk greek yogurt - perfect for a quick and easy breakfast on the go!  #recipes #muffins #chocolate

Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.

I used the same tip in my bakery-style banana muffins with awesome results.

Chocolate Chunk Muffins
  • 1¼ c Chobani Vanilla Chocolate Chunk Greek Yogurt
  • 2¼ c all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ⅔ cup packed dark brown sugar
  • 6 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoons vanilla extract
  • ½ cup chocolate chips, optional
  • 2 tablespoons turbinado sugar, for sprinkling
  1. Preheat the oven to 425. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together brown sugar, Chobani, oil, eggs and vanilla. Add dry mixture to Chobani mixture and stir until nearly combined. If desired, gently fold in ¼ cup of the chocolate chips. Evenly divide batter among muffins cup--fill them all the way to the top!
  4. Sprinkle tops of muffins with coarse sugar and the remaining ¼ cup chocolate chips.
  5. Bake for 5 minutes at 425, and then reduce your oven temperature to 375. Bake for an additional 10 to 12 minutes, or until the center of the muffins resist light pressure.
recipe adapted from Chobani

XO, Ashley

Don't stop here! Check out this other yummy stuff...


  1. How much on the dark brown sugar? Can’t wait to try these. Thank you!!!

    • Hi Connie! Thanks for catching that; I’ve updated the recipe now. It takes 2/3 cups brown sugar. I hope you like them!

  2. Yep, it’s a trick that will never get old. Works wonders, right? These look amazing Ashley. So perfectly domed and gorgeous on top (and inside! yum!) That’s one of the best chobani flavors!
    sally @ sallys baking addiction recently posted..Skinny Funfetti Milkshake.My Profile

    • Your baking tip was the best ever, Sally! I am so glad that you shared it – my muffins have never looked better!

  3. I still haven’t found the right greek yogurt I can eat straight, but then again, I can’t stand regular yogurt either. But I am LOVING baking with greek yogurt! It’s my favorite sub for butter!
    Dorothy @ Crazy for Crust recently posted..Brownie Cookie S’moresMy Profile

    • I started baking with it before I started eating it on its own…it was sort of a slow conversion for me. 🙂 But I do also love regular yogurt, too. Now I’m using it in everything, lol!

  4. I have still never had a muffin with chocolate chips. These look so flavorful so I definitely need to try them!

  5. Wow these photos are amazing. You can’t beat a good ol chocolate chip muffin.

  6. These muffins look great, love the slightly melted chocolate in the middle!
    Pamela @ Brooklyn Farm Girl recently posted..Harvesting Onions and RadishesMy Profile

  7. What a yummy snack!! I pinned these!! 🙂
    Jess recently posted..Wednesday WordlessMy Profile

  8. Linda Cottrell says:

    how do you modify a recipe to use yogurt?

  9. Mmm, who doesn’t love a good chocolate chip muffin?! These look delicious, and I definitely need to make these soon. Pinned!
    Rachel @ Bakerita recently posted..Gluten-Free Chocolate Brownie CookiesMy Profile

  10. hi dear.
    thanks for sharing this recipe. looks yummy and I wanna give it a try.. we dont have this Chobani Vanilla Chocolate Chunk Greek Yogurt available here in Phils.. is there anything that can replace to this ?

    thanks for your favorable reply. More power and God bless you more.

    Kind Regards,

  11. Chobani Vanilla Chocolate Chunk Greek Yogurt wht is the subsitute
    for it

  12. I make chocolate chip muffins I use semi sweet chocolate chips and white chocolate chips so good and for the top I mix sugar and brown sugar and spoon over the tops oh so good!!!!!

  13. I can’t have the canola oil what could i use to replace it with


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