{Healthier} Double Chocolate Chip Muffins with Greek Yogurt Cream Cheese Frosting

Rich and chocolaty for breakfast or snack, but made with healthier ingredients. Add Greek Yogurt Cream Cheese Frosting for a special treat.
Course Breakfast, Dessert, Muffins, Snack
Servings 22 -24
Author Brianne @ Cupcakes & Kale Chips, adapted from


For the muffins:

  • 3 cups white whole wheat flour
  • 1 cup unsweetened cocoa powder
  • 3 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup light brown sugar
  • 1 3/4 cups milk
  • 1/2 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup semisweet mini chocolate chips

For the Greek yogurt cream cheese frosting (optional):

  • 8 oz. cream cheese softened to room temperature (I used light cream cheese)
  • 1/2 cup plain Greek yogurt
  • 3/4 cup powdered sugar
  • 2 tsp vanilla


For the muffins:

  • Preheat oven to 400°F.
  • Line 22-24 muffin cups with cupcake liners, or spray with nonstick cooking spray.
  • Sift the flour, cocoa powder, baking soda, and salt together into a large bowl. Whisk in the brown sugar.
  • In another bowl, add the milk, Greek yogurt, oil, eggs, and vanilla, and whisk until thoroughly combined.
  • Add the wet ingredients and 1/2 cup chocolate chips to the dry ingredients, and gently fold until just combined. Do not overmix.
  • Divide the batter between the muffin cups, about 3/4 full.
  • Sprinkle remaining chocolate chips over the muffin batter in the pans.
  • Bake at 400 degrees for 16-20 minutes or until a toothpick comes out clean.
  • Cool pan on a wire rack for several minutes, then remove the muffins from the pans to the rack to cool completely.
  • If desired, while cooling, prepare the Greek yogurt cream cheese frosting, and, when completely cool, frost the muffins.

For the Greek yogurt cream cheese frosting:

  • Combine all of the ingredients in a bowl, and whip with a hand mixer until smooth.