Double chocolate chip muffins you don’t have to feel guilty for indulging on! Made with whole grains and greek yogurt to make them extra moist.
Any fellow Costco super fans out there? It’s almost a weekly stop for me. I love their produce, meat selection and pretty much never leave the store without a rotisserie chicken. The one thing that I always drool over, but never buy, is the muffins from their bakery.
My hips really can’t afford to have those hanging around the house. But every once in awhile they will offer them as a sample and my day is MADE. YUM.
Anytime I’m having a major craving for a big Costco chocolate muffin, I whip up a batch of these double chocolate muffins. What’s not to love about chocolate muffins you can feel good about giving to your kids? (That’s my four-year-old’s hand in the photo below. hahaha. He LOVES to help me with my photography–especially when he gets to eat the props when we’re finished.)
Also, just like so many of my other favorite muffin recipes, these freeze wonderfully and make for a great grab-n-go breakfast or snack.
These skinny chocolate muffins are way healthier than any store bought version but they still have the same great flavor and texture. Chocolate for breakfast, anyone?
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
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Greek Yogurt Double Chocolate Muffins
Ingredients
- 1/2 cup + 1 Tablespoon whole wheat flour
- 1/2 cup + 1 Tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup + 2 Tablespoon unsweetened cocoa powder
- 3/4 teaspoon baking soda
- dash of cinnamon
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup coconut oil (or applesauce, vegetable or canola oil)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Lightly grease a standard 12 cup muffins tin with non-stick cooking spray.
- In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir to combine.
- In a medium bowl, beat together the eggs, yogurt, milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (don't over-mix).
- Fill muffin cups 2/3 full with batter. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to let cool completely.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Sarah says
I did several mods. I used coconut flour and almond flour instead of the prescribed flours. I cut the sugar qty down to 1/4c, and to make up for loss of sweetness, I added 10 drops of liquid stevia. Also to help with sweetness, I added a 1/4 cup of chocolate pea protein powder (sweetened with stevia) and omitted both tablespoons in the flour amounts. I added 1tb spoon extra of milk (i used cashew milk in my recipe). I used Ghirardelli chocolate chips and my Greek yogurt brand was Fage. I think it ended up taking 20 mins in the oven. Came out great! Moist! Would make again!
Valentina says
My family loved it! Thank you!
Lorra says
Thank you Lauren for such a fantastic recipe! Will try adding chocolate whey protein powder next time. These are less oily than Costco muffins; these are still an occasional treat. Will try your other recipes as they look delicious! Thank you!
Lisa Gray says
Thanks so much for sharing this wonderful recipe. I am on a very restricted diet due to health reasons and found your recipe. I made the following changes but they still turned out delicious. rice flour instead of whole wheat flour, almond meal instead of all purpose flour, coconut sugar instead of granulated sugar, 1/4 cup cacao instead of cocoa powder, no cinnamon, raspberries instead of choc chips, 2 x tablespoons of ground flaxseed and 6 x tablespoons of water instead of 2 x eggs, natural coconut yogurt instead of Greek yogurt, coconut oil instead of other oils, 1/2 a vanilla bean (scraped) instead of vanilla extract. My recipe made 9 delicious moist muffins which we took on our picnic and bike ride today. I found they required 25 minutes baking time.
Reana says
Lovely recipe! I halfed it and made 6 wonderful muffins with some substitutions. Used only whole wheat pastry flour, sour cream instead of greek yogurt, coconut sugar instead of granulated and dark choc chips instead of semi-sweet. Baked for 13 minutes. Muffins came out moist and delicious!
Trina says
So moist, so chocolaty! I added some white chocolate chips too, and only had vanilla Greek Yogurt so reduced the sugar to 1/3 cup. Raving reviews from the kiddos too :-). These are really more like a cup cake, and may even use them for birthdays in the future.
Marie says
Delicious. Made these for the grandkids who were over the moon with these healthy muffins. Perhaps they put more than 2/3 of a cup in the muffin tins as they all had walrus noses?! Still a big hit. Thanks for the recipe.
J says
Used non fat greek yogurt and 1% milk; used a 50/50 mix of canola and olive oil and added 1/4 tsp of baking powder to counter the heavier olive oil and give more lift. Came out great but needed 5 min mire baking.
Mama Mia says
I used All Purpose Flour since I don’t have Whole wheat flour and used dark chocolate chips. It turned out moist and the kids loved it. Thanks for the recipe