Dannon Chocolate Chip Muffins

Dannon Chocolate Chip Muffins


"Yogurt makes these chocolate chip muffins moist and fluffy."


{{adjustedServings}} servings 186 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Strain yogurt overnight in cheesecloth.
  2. Preheat oven to 400 degrees. Lightly grease 12 muffin cups or use paper liners.
  3. Beat the butter and sugar together until fluffy. Beat in egg until well combined. Beat in yogurt and vanilla. Combine flour, baking powder and salt and stir into butter mixture. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
  4. Bake in preheated oven until tops are golden, about 20 minutes.
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  1. 16 Ratings


I used nonfat greek yogurt and I upped the vanilla to a full teaspoon. The chocolate chips I used were mini. I did not try these myself but the family thought they were quite good, though my ol...

Wonderful muffin - moist, fluffy and delicious! Not overly sweet so they're perfect for breakfast! I used a 6 oz. container of plain yogurt (didn't bother with the straining in cheesecloth), upp...

I liked the muffins but I had to make some chnges: 1- all I had was low fat Vanilla yogurt , I used one cup and I did't strain it coz the flavored yogurt has gelatin in it. 2- I used 3/4 cup of ...