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Mini Chocolate Chip Muffins Recipe

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4.3 from 48 reviews

These Mini Chocolate Chip Muffins are perfectly moist and fluffy, made with wholesome ingredients like Greek yogurt and sweetened naturally with maple syrup. They are bite-sized, ideal for breakfast, snacks, or lunchboxes, and loaded with mini chocolate chips for a delightful burst of chocolate in every bite.

Ingredients

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

Additional

  • 1 cup mini chocolate chips
  • Nonstick cooking spray for the muffin pan

Instructions

  1. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until fully combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and melted butter. Then whisk in the eggs until smooth and well incorporated.
  3. Combine Wet and Dry: Add the dry ingredients to the wet ingredients bowl and gently stir with a rubber spatula just until combined. Avoid over mixing to keep the muffins light and tender.
  4. Add Chocolate Chips: Fold in the mini chocolate chips carefully, distributing them evenly throughout the batter.
  5. Prepare Muffin Pan: Spray a mini muffin pan generously with nonstick cooking spray to prevent sticking.
  6. Fill Muffin Pan: Distribute the batter evenly into the prepared mini muffin pan cups. Optionally, sprinkle extra mini chocolate chips on top of each muffin for enhanced chocolate flavor.
  7. Bake: Bake the muffins in a preheated oven at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  8. Cool: Allow the muffins to cool in the pan for 2-3 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Do not overmix the batter to avoid tough muffins; stir just until ingredients are combined.
  • You can use regular chocolate chips if mini chips are not available.
  • Make sure the melted butter has cooled slightly before mixing with eggs to prevent scrambling.
  • These muffins freeze well; store in an airtight container and thaw before serving.
  • For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and butter with coconut oil.

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