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Dannon Chocolate Chip Muffins

Dannon Chocolate Chip Muffins

"Yogurt makes these chocolate chip muffins moist and fluffy."
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servings 186 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 15
  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

3.5 stars. I used low-fat vanilla yogurt, added a little milk, and upped the choco chips to 1/2 cup. The batter was extremely hard to work with, and the muffins have a salty taste. However, t...

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Most positive
Least positive

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 ...

well these tasted really good and they were fluffy and moist but the problem is that they did not rise up like in the picture and i dont know why as this is my first time to make cupcakes but i ...

I didn't have time to drain the yogurt w/ cheesecloth. I just dumped the excess water and went to work. They turned out great. I put some extra choc. chips on the top...didn't want them too heal...

Delicious! Because my (non-fat) yogurt was so well drained (cream cheese consistency), I found the batter to be too thick. So I added 1 cup of low-fat buttermilk with 1/2 tsp. of baking soda. I...

Good!! I did change somethings...I had no yogurt so I add 1/2 sour cream. And like the others I also add 2 Tblsp of milk and 1/2tsp of baking soda. Also topped with more chocolate chips too. Tur...

I doubled the egg and vanilla, reduced the baking powder to 2 tsps, used half whole wheat and half all purpose flour, browned a bit too fast, next time try 375 degrees, enjoyed by my sons.

These Muffins Are AMAZING!!! I have tried many many different recipes and have ad No luck trying to find a moist and fluffy chocolate chip muffin until today! These baked up Beautifully! Very ve...

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