Mini Chocolate Chip Muffins Recipe

Introduction

These mini chocolate chip muffins are a delightful bite-sized treat perfect for breakfast or a snack. Made with creamy Greek yogurt and sweetened with maple syrup, they offer a moist texture and rich flavor that everyone will love.

Ingredients

• 1 cup plain full fat Greek yogurt
• ¼ cup unsalted butter (melted and slightly cooled)
• 2 eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup maple syrup
• 1 ½ cups all-purpose flour
• 1 cup mini chocolate chips

Instructions

1. Step 1: Whisk together the flour, salt, baking soda, and baking powder in a mixing bowl.
2. Step 2: In a separate mixing bowl, whisk together the Greek yogurt, maple syrup, vanilla, and melted butter. Then whisk in the eggs until fully combined.
3. Step 3: Add the dry ingredients to the wet ingredients and stir until just combined using a rubber spatula. Be careful not to over mix.
4. Step 4: Gently fold in the mini chocolate chips.
5. Step 5: Spray a mini muffin pan with nonstick spray to prepare for baking.
6. Step 6: Distribute the batter evenly into the muffin pan cups. Optionally, top with additional mini chocolate chips.
7. Step 7: Bake the mini muffins at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Cool the muffins in the pan for 2-3 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For a dairy-free version, substitute the butter with coconut oil and use a plant-based yogurt.
• If you prefer sweeter muffins, sprinkle a few extra chocolate chips on top before baking.
• Try adding a teaspoon of cinnamon or a handful of chopped nuts for extra flavor and texture.

Storage

Store the mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat frozen muffins in the microwave for 15-20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but the texture may be slightly less thick and moist. Greek yogurt helps keep the muffins tender and rich.

Can I make these muffins larger?

Absolutely! If you prefer standard-sized muffins, increase the baking time to about 18-22 minutes and fill a regular muffin tin instead of a mini one.

Mini Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 50 reviews

These Mini Chocolate Chip Muffins are moist, tender, and packed with rich chocolate chips. Made with Greek yogurt for extra fluffiness and natural sweetness from maple syrup, they are a perfect bite-sized treat for breakfast, snacks, or dessert. Easy to prepare with common pantry ingredients and baked to golden perfection, these muffins will delight chocolate lovers of all ages.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 24 mini muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Wet Ingredients

• 1 cup plain full fat Greek yogurt
• ¼ cup unsalted butter (melted and slightly cooled)
• 2 eggs
• 2 teaspoons vanilla extract
• ½ cup maple syrup

Add-ins

• 1 cup mini chocolate chips

Instructions

1. Prepare dry ingredients: In a mixing bowl, whisk together the flour, salt, baking soda, and baking powder until well combined to ensure even leavening in the muffins.
2. Mix wet ingredients: In a separate bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and melted butter. Then add the eggs and whisk until the mixture is smooth and homogenous.
3. Combine wet and dry: Pour the dry ingredients into the wet mixture. Using a rubber spatula, stir gently until just combined, being careful not to overmix to keep the muffins tender.
4. Fold in chocolate chips: Gently fold in the mini chocolate chips evenly throughout the batter for that perfect chocolate burst in every bite.
5. Prepare muffin pan: Lightly spray a mini muffin pan with nonstick spray to prevent sticking and make removal easy.
6. Fill muffin pan: Evenly distribute the batter into the mini muffin cups. For extra chocolate flavor, sprinkle additional mini chocolate chips on top if desired.
7. Bake: Place the muffin pan in a preheated oven at 350°F (175°C). Bake for 12-14 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
8. Cool: Allow the muffins to cool in the pan for 2-3 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and maintains texture.

Notes

• Do not overmix the batter; lumps are okay to keep muffins fluffy.
• You can substitute full fat Greek yogurt with plain yogurt or sour cream if desired.
• Use mini chocolate chips for even distribution; regular size chips can be chopped as a substitute.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a dairy-free version, substitute butter with coconut oil and Greek yogurt with dairy-free yogurt.

Keywords: mini chocolate chip muffins, chocolate chip muffins, Greek yogurt muffins, easy muffin recipe, bite-sized muffins, homemade muffins, breakfast muffins