Double Chocolate Chunk Greek Yogurt Muffins (Small-Batch!)

Is it too early to start thinking about the weekend?

Because these muffins are going to have you fantasizing about breakfast-in-bed REAL QUICK.

Paired with prosecco, should you please.

The truth is these muffins are actually best with a cup of tea, so save the booze for later. That’s because they’re practically exploding with chocolate, are the epitome of bakery-style cozy, and are made with protein-packed Greek yogurt!

Basically, they’re a health food.

What’s great about this recipe — besides, obviously, the taste! — is that it’s insanely versatile. Petite, portable, and made with Greek yogurt! (did I say that yet?) these are the perfect grab-n-go breakfast, late-afternoon snack, or sweet treat for brunch. It’s the kind of brekkie that works whenever you need it, so this is a recipe you can rely on regularly. Plus, making them is SO painfully simple.

10 ingredients, 30 minutes, and it’s time to chow.

This is a small-batch recipe, so don’t worry about excess temptation — You’re only making six of them. You start by thinning out the greek yogurt (full-fat vanilla, please!) with a splash of skim milk. Doing so prevents the muffins from coming out too dense (the yogurt replaces butter), so this step is a must. Next combine the yogurt with the usual suspects — sugar, egg, flour, chocolate — and boom, you’re halfway there.

Line your cupcake tin with liners, then fill each about half-way with batter. The general rule of thumb for muffins and cupcakes is to only fill the liner 2/3’s of the way, but these muffins barely rise. Because of that, fill these up almost to the brim — It’ll bake up fine, promise. Next dollop a layer of melted chocolate to the center of each, then top with the remaining batter. If you already think these look so good, then just WAIT until you slice into a baked one!

Chocolatey heaven awaits.

The muffins themselves have a nice sponge-like quality for completely omitting butter, and the various layers of chocolate just scream decadence. There’s really nothing not to love about these — I mean just look at the pics — so for once, I’ll just shut-up and leave it at that.

You know what to do, anyway. xo

Double Chocolate Chunk Greek Yogurt Muffins (Small-Batch!)


  • 1/3 cup full-fat vanilla greek yogurt
  • 2 tbsps 2% milk + extra splash to thin batter (optional)
  • 3/4 cup white sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • a pinch of salt
  • 3/4 cup chocolate chips
  • 3 oz semi-sweet chocolate, melted


  1. Pre-heat oven to 350F. Line a cupcake tin with liners.
  2. In a mixing bowl combine the greek yogurt, milk, sugar, egg, and vanilla extract, whisking well. In another mixing bowl combine the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet, combining until smooth — At this stage, add another splash of milk if you’d prefer the batter a bit thinner. Lastly stir in the chocolate chips.
  3. Dollop half the batter into each cupcake liner, then evenly cover with the melted chocolate. Top with the remaining batter, then bake for 25 – 30 minutes until a toothpick comes out of the center clean. Cool completely, then eat! These freeze really well and defrost quickly, so I store mine in the freezer for up to three months.