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Healthy Chocolate Mini Muffins Recipe

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4.1 from 78 reviews

These healthy chocolate mini muffins are a delicious and guilt-free treat, made with wholesome ingredients like Greek yogurt and maple syrup. Moist, rich in chocolate flavor, and perfectly portioned, these mini muffins are great for breakfast, snacks, or dessert. With whole milk Greek yogurt providing protein and moisture, and cocoa powder intensifying the chocolate taste without added fat, they’re a balanced and tasty option anyone will love.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup plain whole milk unsweetened Greek yogurt
  • ⅓ cup unsalted butter, melted and slightly cooled
  • 2 eggs
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract

Add-ins

  • 1 cup mini semi-sweet chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda until fully combined to ensure even leavening and consistent flavor.
  2. Mix Wet Ingredients: In a separate bowl, combine the Greek yogurt, vanilla extract, melted and slightly cooled butter, and maple syrup. Whisk these ingredients until smooth and homogenous.
  3. Add Eggs: Whisk the eggs into the wet mixture thoroughly, ensuring they are well incorporated to help bind and add moisture to the batter.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently with a rubber spatula. Stir until just combined, being careful not to overmix to keep the muffins tender and light.
  5. Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the batter evenly, taking care not to deflate the batter.
  6. Prepare Baking Tin: Spray a mini muffin tin with nonstick spray to prevent sticking and ensure easy removal of muffins after baking.
  7. Fill Muffin Tins: Use a mini cookie scoop to distribute the batter into the prepared muffin tin, filling each cup about ¾ full. Note that one and a half muffin tins worth of batter yields approximately 36 mini muffins, so batter quantity may exceed one tin.
  8. Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 12 to 14 minutes. Check doneness by inserting a toothpick into a muffin; it should come out clean or with just a few moist crumbs.
  9. Cool: Let the mini muffins cool in the pan for 2 to 3 minutes after baking, then transfer them onto a wire rack to cool completely for optimal texture and flavor development.

Notes

  • Do not overmix the batter to avoid dense, tough muffins.
  • Use melted butter that is slightly cooled to avoid cooking the eggs prematurely when mixing.
  • Mini muffin tins produce bite-sized treats perfect for portion control and snack packs.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute Greek yogurt with coconut yogurt and butter with coconut oil.

Find it online: https://deliciousyum.com/healthy-chocolate-mini-muffins-recipe/