Yogurt and chocolate chips muffins: an easy snack butter free.

You know me well and you know how much I love cooking and baking so in these days of forced self isolation (because of COVID Pandemic) I am trying new recipes, that possibly could involve also my daughters in the kitchen, and that would satisfy our sweet tooth without being too caloric.

I found this Yogurt and Chocolate Chips muffins’ recipe at the Italian blog Spadellandia.it  and get temped by it because it uses Yogurt as fat component for the muffins. So – with my girls – we tried it, modified it a little according to our tastes, and we loved it! What we liked about these Yogurt and chocolate chips muffins is that they contain yogurt instead of butter, some flour is substitute with starch to make it lighter, and because you basically mix all the ingredients together, bake it, and enjoy it! We love having them with our morning latte, or for a yummy and low fat snack.

The batter makes 6 big muffins, or 12 medium muffins  or 24 mini muffins, we tried all the  options and we preferred the last one the most, so we could eat “more” with less sense of guilt.


1 cup (8 oz. or 160 gr.) all purpose flour

1/2 cup (4 oz. or 100 gr.) potatoes or corn starch

1/3 cup (80 gr.) semisweet chocolate chips

1 cup (250 gr.) plain yogurt or vanilla yogurt

3/4 cup (6 oz. or 180 gr.) granulated sugar

1 tbs. lemon extract OR 1 tbs. vanilla extract

3 tsp. (16 gr.) sifted baking powder

1/2 cup (4 oz. or 80 ml.) vegetable oil (I used coconut oil)

a pinch of sea salt  


In a big bowl sift the flour, starch and baking powder so your batter will not have any lumps. In a separate bowl mix eggs, sugar, sea salt and whisk it well by hand. Then add the lemon or vanilla flavoring and the oil, mixing well.

Warm up the oven at 360 F (180 C.).   Pour the liquid ingredients in the bowl with the flours (or vice versa), add also the chocolate chip and mix the ingredients well enough to get an even batter, but not too much otherwise your muffins will become gummy.

Pour the batter in the muffins pan and bake for about 20 minutes.

Take it out of the oven, let it cool off and enjoy!!!!



If you are having a party or you need a big batch of muffins, don’t be afraid and just double the ingredients. I’ve tried that and it turned out great.

– Use the lemon or vanilla flavoring only if you truly love their aftertaste: their flavors will come trough very strong.

– These muffins are absolutely heaven when fresh baked. If stored in a sealed container they will last up to a week but their consistency will get drier.

-If you like “cookies” more than “muffins” don’t miss these  scrumptious “Yogurt and Chocolate chips soft cookies” ready in 30 minutes or less.

– For another low fat recipe, with no butter at all, check out my “pears and ricotta coffee cake“.

I really hope you will like this recipe!

Please, Keep me posted if you’ll try it and don’t be shy to share your thoughts with me!

We need social interactions more than ever!




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my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more! 


6 thoughts on “Yogurt and chocolate chips muffins: an easy snack butter free.

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