Mini Chocolate Chip Muffins Recipe

Introduction

These Mini Chocolate Chip Muffins are a delightful bite-sized treat perfect for breakfast or snack time. Moist and tender with bursts of melty chocolate, they come together quickly with simple ingredients. Enjoy these easy-to-make muffins any time you crave a sweet, homemade treat.

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 extract, and melted butter. Then whisk in the eggs until the mixture is smooth.
3. Step 3: Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined. Be careful not to over mix.
4. Step 4: Fold in the mini chocolate chips evenly throughout the batter.
5. Step 5: Spray a mini muffin pan with nonstick spray to prevent sticking.
6. Step 6: Distribute the batter evenly into the muffin cups. If you like, top each muffin with a few extra mini chocolate chips for a pretty finish.
7. Step 7: Bake at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted into a muffin comes out clean.
8. Step 8: Let the muffins cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use full fat Greek yogurt for the best texture and moisture.
• Swap the maple syrup for honey or agave nectar if preferred.
• Try adding a pinch of cinnamon or orange zest for a flavor twist.
• For larger muffins, use a standard muffin pan and bake for 18-22 minutes.
• Gently folding in the chocolate chips prevents them from sinking to the bottom.

Storage

Store the cooled 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. To reheat, warm in a microwave for 15-20 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides thickness and moisture that helps these muffins stay tender. Using regular yogurt may result in a thinner batter and a slightly different texture, but it can still work in a pinch.

Do I have to use mini chocolate chips?

You can use regular chocolate chips if mini ones aren’t available. Smaller chips distribute more evenly, but regular chips will still give great bursts of chocolate in each muffin.

Mini Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 50 reviews

Deliciously moist and tender Mini Chocolate Chip Muffins made with Greek yogurt and sweetened with natural maple syrup. These bite-sized treats are perfect for breakfast, snacks, or dessert, featuring gooey mini chocolate chips for an extra burst of chocolate in every bite.

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

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. Mix Dry Ingredients: Whisk together the all-purpose flour, salt, baking soda, and baking powder in a large mixing bowl until evenly combined.
2. Prepare Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and melted butter until smooth. Then whisk in the eggs thoroughly.
3. Combine Batter: Add the dry ingredient mixture to the wet ingredients and gently stir with a rubber spatula until just combined. Avoid overmixing to keep the muffins light and tender.
4. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
5. Prepare Muffin Pan: Spray a mini muffin pan with nonstick cooking spray to prevent sticking.
6. Fill Muffin Cups: Distribute the batter evenly into the prepared muffin pan, filling each cup about three-quarters full. Optionally, sprinkle extra mini chocolate chips on top of each muffin for added chocolatey goodness.
7. Bake the Muffins: Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool Muffins: Allow the mini muffins to cool in the pan for 2-3 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
• Using mini chocolate chips helps distribute melted chocolate evenly throughout each bite.
• Ensure butter is melted and slightly cooled before adding to prevent cooking the eggs.
• 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 Greek yogurt and butter with plant-based alternatives.

Keywords: mini chocolate chip muffins, greek yogurt muffins, bite-sized muffins, easy chocolate chip muffins, homemade mini muffins