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Mini Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 430 reviews

These Mini Chocolate Chip Muffins are moist, tender, and perfectly sweetened with maple syrup. Made with Greek yogurt for added richness and tender crumb, they are quick to prepare and baked to golden perfection. Ideal as a snack or breakfast treat, these bite-sized muffins are filled with mini chocolate chips for a delicious burst of chocolate in every bite.

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 flour, salt, baking soda, and baking powder in a mixing bowl until well combined.
  2. Combine 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 fully incorporated.
  3. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined. Avoid over mixing to keep the muffins tender.
  4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips, ensuring an even distribution throughout the batter.
  5. Prepare Muffin Pan: Spray a mini muffin pan with nonstick spray to prevent sticking.
  6. Fill Muffin Pan: Distribute the batter evenly into the mini muffin pan cups, filling each nearly full. Optionally, sprinkle extra mini chocolate chips on top for an extra chocolatey finish.
  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 a few moist crumbs attached.
  8. Cool: Let the muffins cool for 2-3 minutes in the pan, then transfer them onto a wire cooling rack to cool completely before serving.

Notes

  • Do not overmix the batter to avoid dense muffins; stir until just combined.
  • Using mini chocolate chips ensures even distribution throughout the muffins.
  • Allow muffins to cool before removing from the pan to prevent breaking.
  • Full fat Greek yogurt adds moisture and richness; you can substitute with regular yogurt if needed, but reduce any extra liquid.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • You can freeze baked muffins for up to 1 month; thaw at room temperature before serving.

Keywords: mini chocolate chip muffins, Greek yogurt muffins, easy baking recipe, bite-sized muffins, breakfast muffins, healthy muffins, maple syrup muffins

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