Double Trouble: The Fudgiest Greek Yogurt Chocolate Muffins Ever

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Decadent, rich, and moist—these chocolate brownies are loaded with chocolate chips and topped with even more chocolate. They’re guaranteed to satisfy any chocolate craving! Nothing beats a simple, easy treat you can enjoy for breakfast, brunch, or dessert.

Breakfast is the most important meal of the day, right? So why not start your morning with a delicious treat! These muffins are perfect—whether you’re hosting a brunch or meal prepping for the week.

With Easter right around the corner, I’ve been thinking about what I’d serve if I were hosting a brunch. This recipe came to mind immediately—it’s a crowd favorite! Technically, they’re muffins, but they’re almost like having cake for breakfast… and honestly, who wouldn’t want that on Easter morning?

I’ve added Greek yogurt to these muffins to make them extra moist. It also adds a bit of protein, so if you’re enjoying them for breakfast, you don’t have to feel too guilty about it!

No Greek yogurt? No problem. You can swap it out for sour cream or leave it out entirely—your muffins will still be delicious. 

Essential Ingredients:

• Unsweetened Cocoa Powder: This is where you’ll get half of your chocolate flavor from—unsweetened cocoa powder. It’s a baking staple because it delivers that rich, chocolatey taste without the added sugar and fat you’d find in regular chocolate. I usually use Hershey’s unsweetened cocoa powder, but I’ve heard great things about Ghirardelli too. Even budget-friendly options like the Great Value brand have worked just as well for me!

• Unsalted Butter: If you’ve read my other recipes, you know I usually go for unsalted butter. It makes it easier to control how much salt I’m adding overall. That said, feel free to use salted butter—just make sure to leave out the added salt in the recipe. Full transparency: I only had five tablespoons of unsalted butter on hand, so I used two tablespoons of salted butter to make up the difference. I simply skipped the extra salt, and it worked out perfectly!

• Greek Yogurt: I used plain whole milk Greek yogurt for this recipe, but I’ve also used reduced-fat versions in the past, and they still make the muffins super moist. The most important thing is to use plain Greek yogurt—avoid flavored varieties, or you might accidentally change the flavor of your muffins. Note: Greek yogurt can add a slight tang to your muffins. If that’s not your thing, feel free to leave it out—your muffins will still turn out delicious!

• Buttermilk: Buttermilk works similarly to Greek yogurt—it has a richer fat content that helps keep baked goods moist for longer. I used it in this recipe simply because it’s what I had on hand, but after seeing how these muffins turned out, I’d definitely use it again! No buttermilk? No problem. Any milk will work—even dairy-free alternatives!

• Chocolate Chips: You can really use any type of chocolate chips for these muffins. Semi-sweet chips are commonly used in baking because they hold up better in the oven, but I personally love using milk chocolate chips in most of my recipes. For this batch, I used a mix of semi-sweet chocolate chips and some extra milk chocolate chips I had on hand. To finish them off, I even chopped up a few mini chocolate bars and sprinkled them on top—because why not? Feel free to play around with the amount and type of chocolate you use! Note: Got leftover Easter candy? No problem! Save this recipe and use it up in the most delicious way possible.

How to Make Double Chocolate Muffins

• Preheat your oven to 375°F (190°C) and line a muffin pan with cupcake liners or you can grease it well. Note: If you’re having trouble getting your cupcake liners to stay in your tin you can lightly spray oil first then put the liners in. 

• In a medium bowl whisk together flour, unsweetened cocoa powder, baking soda, and baking powder then set it aside. Note: You should add your salt during this step if needed. I prepare by whisking together my dry ingredients because it ensures that there are no clumps. 

• Using a larger bowl add your melted butter and sugar. Whisk until the ingredients are smooth and combined. Notes: You can melt your butter on the stove top or in the microwave. I usually put my butter in the microwave for 30 second increments, you don’t want to burn your butter, but it should be melted for this recipe. 

• Beat the eggs into this mixture and then add greek yogurt, buttermilk, and vanilla. Continuing beating until everything is combined. 

• Gently mix in the dry ingredients to the wet. Note: You don’t want to overmix here. You just want to make sure that there are no streaks of flour and the texture is thick. 

• Fold in the chocolate chips and fill your baking cups to the top. Note: I wouldn’t usually recommend filling your baking cups to the top, but when I make muffins I find that it gives them larger tops with higher domes, which I feel look bakery worthy! 

• After filling your baking cups, sprinkle extra chocolate chips on top and put them in the oven for 18-22 minutes. Note: I find that 20 minutes usually is the sweet spot for these muffins. With that said, starting at 18 minutes then using a toothpick to see if the center of the muffins are still wet is probably your best bet.

  
  
  

  
  
  

• Let cool for a few minutes, pop them out of the tin, and enjoy!

Tried this recipe? I’d love to hear how it turned out for you! Leave a comment below and feel free to give it a rating—your feedback helps me know if these recipes are helpful and what you'd like to see more of!

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Fudgy Double Chocolate Muffins

servings: 12 muffins

prep time: 15 minutes cook time: 20 minutes

total time: 35 minutes

Ingredients

• 1 ¼ cups (160g) all-purpose flour

• ½ cup (45g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, melted

• ½ cup (100g) brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs

• ½ cup (120g) plain Greek yogurt

• ½ cup (120ml) buttermilk, see essential ingredients  

• 2 tsp vanilla extract

• 1 cup (170g) semi-sweet chocolate chips or chunks, extra for topping

  
  

Recipe

• Preheat oven to 375°F (190°C). Line a muffin tin or grease well.

• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt (if needed)

• In a large bowl, mix the melted butter with both sugars until smooth.

• Beat in the eggs, then add the Greek yogurt, buttermilk, and vanilla. Stir until combined and creamy.

• Gently mix in the dry ingredients—don’t over mix, just until it’s all incorporated.

• Fold in the chocolate chips, saving a few for the top.

• Fill muffin cups to the top and sprinkle a few chips on each.

• Bake for 18–22 minutes, until a toothpick comes out with just a few moist crumbs.

• Cool for 5-10 minutes, remove from pan, and enjoy.

  
  

  Notes:

• Try not to over mix your batter, it may make a denser muffin.

• You can leave the chocolate chips out, but it makes this recipe beyond delicious.

• While I usually recommend filling muffin cups only halfway, this recipe breaks the rules—in the best way. Fill the tins to the brim for beautifully domed muffins with those irresistible oversized tops!