Introduction

Mini Chip Muffins are delightful bite-sized treats that combine the tanginess of Greek yogurt with the sweetness of maple syrup and chocolate chips. Perfect for breakfast or a quick snack, these fluffy muffins are easy to make and sure to please both kids and adults.

A large white rectangular dish is filled with many small, round, golden-brown mini chocolate chip muffins, each topped and dotted with multiple small dark chocolate chips. The muffins are stacked closely together, showing a lightly textured surface with some browning around the edges. The dish sits on a white marbled texture surface, with scattered chocolate chips around it. Next to the dish are two red and white striped straws and a glass bottle filled with milk with a white cap. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Whisk together the flour, salt, baking soda, and baking powder in a mixing bowl.
Step 2: In a separate mixing bowl, whisk together the Greek yogurt, maple syrup, vanilla, and melted butter. Whisk in the eggs until fully combined.
Step 3: Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined. Avoid over mixing for a tender texture.
Step 4: Fold in the mini chocolate chips evenly throughout the batter.
Step 5: Spray a mini muffin pan with nonstick spray to prevent sticking.
Step 6: Distribute the batter evenly into the mini muffin pan cups. Optionally, top each muffin with a few extra mini chocolate chips.
Step 7: Bake the muffins at 350°F for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
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

For added texture, try folding in chopped nuts or shredded coconut along with the chocolate chips.
Use honey or agave syrup instead of maple syrup for a different sweetener flavor.
Make regular-sized muffins by increasing baking time to 18-20 minutes.
Ensure melted butter is cooled slightly before whisking into eggs to prevent curdling.

Storage

Store leftover mini chip muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze in a sealed bag for up to 2 months. Reheat gently in a microwave or toaster oven to enjoy warm.

How to Serve

A woman's hand holds a small, golden brown chocolate chip mini muffin with dark chocolate chips scattered throughout its soft, slightly puffy texture. In the background, a white rectangular tray is filled with many similar mini muffins, all golden with dark chocolate spots. Behind the tray, there is a glass bottle of milk with a red and white striped straw, set on a white marbled surface with a blurry beige cloth nearby. The overall scene is bright and clean, focusing on the mini muffin held close to the camera. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy yogurt instead of full fat Greek yogurt?

Yes, you can substitute with low-fat or non-dairy yogurt, but keep in mind it may slightly affect the texture and richness of the muffins.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs attached, the muffins are done baking.