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Mini Chocolate Chip Muffins Recipe

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4.2 from 6 reviews

These Mini Chocolate Chip Muffins are bite-sized delights made with creamy Greek yogurt and sweet maple syrup for a moist, flavorful treat. They’re perfect for breakfast, snacks, or lunchboxes and feature the perfect balance of tender crumb and gooey chocolate chips. With easy-to-follow ingredients and simple steps, these muffins are ideal for bakers of any skill level.

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 spray (for greasing the mini muffin pan)

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until well 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 the mixture is smooth.
  3. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula just until combined. Avoid overmixing to keep the muffins tender.
  4. Fold in Chocolate Chips: Gently fold in 1 cup of mini chocolate chips into the batter, ensuring even distribution.
  5. Prepare Muffin Pan: Spray a mini muffin pan with nonstick cooking spray to prevent sticking.
  6. Fill Muffin Pan: Evenly distribute the batter into the prepared mini muffin pan cups. Optionally, sprinkle additional mini chocolate chips on top for extra chocolatey bites.
  7. Bake: Bake the mini 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.
  8. Cool Muffins: Let the muffins cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

  • This recipe yields 24 very large mini muffins. For smaller muffins, you can stretch the batter to make up to 36 mini muffins; however, monitor baking time closely as smaller muffins will bake faster.
  • Be careful not to overmix the batter to maintain fluffy and tender muffins.
  • Use full-fat Greek yogurt for the best moist texture and rich flavor.
  • For a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy yogurt.

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