Mini Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in chocolate chips: Gently fold in the mini chocolate chips evenly throughout the batter for that perfect chocolate burst in every bite.
- Prepare muffin pan: Lightly spray a mini muffin pan with nonstick spray to prevent sticking and make removal easy.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/mini-chocolate-chip-muffins-recipe/
