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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Soft chocolate chips and yogurt cookies: ready in only 30 minutes

In the past days here in Midwest we experienced a “Polar Vortex”: the temperature dropped down to 33 F below  zero making the coldest temperature of all the time as far back as record goes in our area.  This cold was been  “life threatening” and of course all the schools and many public places were closed. So, what could a mom do (besides getting crazy 😉 ), locked indoor with four little girls for four days in a row with  her husband out of town? Besides the cuddling, reading, crafting and TV watching, of course, WE BAKED!

Before to start baking, if  I am going to do it with my daughters (8, 6, 4 yo and 9 months) – I get sure I pick a recipe that: 1) it’s easy; 2) it’s quite fast to be made; 3) it’s the less messy as possible; 4) it’s a “kid friendly treat”.    And here we go, by surfing on INSTAGRAM (ps. if you are curious to have a look to my Instagram page click here) I found this delicious recipe posted by BARBIEMAGICACUOCA, and I tell you, it’s really worth a try!

This chocolate chips cookies are made with plain greek yogurt, vegetable oil instead of butter, and don’t require any kind of complicate procedure: you just toss all the ingredients together, make small balls by hand, and bake for 20 minutes! The results are 25 beautiful cookies, soft on the inside and crunchy outside, that would create addictions! And, if they will make it to the day after, they will loose their softness but still be delicious and perfect for breakfast.   My girls loved making these cookies  with me, and, besides the weighting of the ingredients, they could follow the recipe totally by themselves (of course with my 8 year old leading the team!).


1/2 cup (100 gr.) Greek Yogurt

1 egg

1/4 cup (50 ml.) vegetable oil (I used coconut oil)

2/3 (80 gr.) cup brown sugar

1 tbs. honey

1 tbs. vanilla extract

12 oz. or 1 1/2 cup (250 gr.) all purpose flour

1 1/2 tsp. (16 g.) baking powder

2/3 cup (80  gr.) semisweet chocolate chips

powdered sugar for dusting


In a bowl mix together egg, yogurt, vanilla extract, sugar, oil and honey until you get a smooth and liquid batter. In the original recipe they suggested to use vegetable oil. I used the coconut one and it worked perfectly.

Then, add the flour sifted with the baking powder a little bit at a time. You will obtain a soft and crumble dough, easy to shape just by hand. It should not be sticky, in case, add a bit of extra flour.

Preheat the oven at 360 F. (180 C.). Add to the dough the chocolate chips and kneed for a minute to spread evenly the chocolate chips to the dough.  First make one big ball, and then (with the use of a scale if necessary) make 0.9 oz. (25/30 gr.) sized balls and place them in an oven sheet lined with parchment. Keep them quite far from each other because they will raise a bit.

Bake for 20 minutes in the middle rack.

If you like, dust the cookies with powdered sugar. Enjoy the cookies still warm… you will not be able to stop eating until they are all gone!!!!


TIPS: – these cookies could last up to two days if properly stored in a cookie jar (good luck with that! In my house they lasted maybe 8 hours!);

– I would keep these recipe at hand whenever you have kids over for playdates, to surprise them with something really fast and easy to make at the moment.

I really hope you will like this recipe as much as we did, and, would you like to share your favorite chocolate chip cookies with me?

What is the recipe you like to prepare with the help of your kiddos?

I would love to experiment more recipes like this!

And don’t forget to subscribe if you would like to receive my weekly recipe for free directly at your email address! Have a great week end!