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Mini Chocolate Chip Muffins Recipe

Mini Chocolate Chip Muffins Recipe
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★★★★★

5.2 from 8 reviews

These Mini Chocolate Chip Muffins are moist and fluffy, made with full-fat Greek yogurt, maple syrup, and loads of mini chocolate chips. Perfectly sized for snacking or lunchboxes, they offer a delightful balance of sweetness and rich chocolate flavor. Using Greek yogurt keeps them tender while adding a slight tang, and the recipe is easy to prepare with simple ingredients.

Ingredients

Scale

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

Dry Ingredients

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

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 to ensure even distribution of leavening agents.
  2. Combine 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 one at a time until the mixture is well combined.
  3. Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients bowl and gently stir with a rubber spatula until just combined. Be careful not to overmix to keep the muffins light and tender.
  4. Fold in chocolate chips: Gently fold the mini chocolate chips into the batter until evenly incorporated, saving some chips to sprinkle on top if desired.
  5. Prepare the muffin pan: Spray a mini muffin pan thoroughly with nonstick spray to ensure easy removal of muffins after baking.
  6. Fill the muffin cups: Distribute the batter evenly into the mini muffin pan cups, filling each nearly full. Optionally, sprinkle extra mini chocolate chips on top for added texture and appearance.
  7. Bake the muffins: Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 12-14 minutes. Insert a toothpick into the center of a muffin to check doneness; it should come out clean or with just a few moist crumbs.
  8. Cool the muffins: 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 helps the muffins set properly.

Notes

  • Use full-fat Greek yogurt for the best moist texture and richer flavor.
  • Do not overmix the batter to avoid dense muffins.
  • Mini muffin pans yield small, snack-sized muffins; standard muffin pans will require longer baking time.
  • Maple syrup adds natural sweetness; honey can be substituted if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: mini chocolate chip muffins, Greek yogurt muffins, easy muffin recipe, healthy muffins, maple syrup muffins, snack muffins

Find it online: https://deliciousdishspot.com/mini-chocolate-chip-muffins-recipe/