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Mini Chocolate Chip Muffins Recipe

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4.8 from 80 reviews

These Mini Chocolate Chip Muffins are soft, moist, and packed with mini chocolate chips for a delightful sweet treat. Made with Greek yogurt and maple syrup, they offer a tender crumb with a slightly tangy flavor and natural sweetness. Perfect for breakfast, snack time, or a party platter, these bite-sized muffins bake quickly and are easy to whip up for any occasion.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 cup plain full fat Greek yogurt
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup

Add-ins

  • 1 cup mini chocolate chips

Other

  • Nonstick spray for greasing the mini muffin pan

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, salt, baking soda, and baking powder until evenly combined. This ensures proper rising and distribution of leavening agents.
  2. Combine Wet Ingredients: In a separate large bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and melted butter until smooth. Then whisk in the eggs until fully incorporated.
  3. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, gently fold the components together just until combined. Avoid over mixing to keep the muffins tender and light.
  4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips evenly into the batter, ensuring each bite will have sweet pockets of chocolate.
  5. Prepare Muffin Pan: Spray a mini muffin pan lightly with nonstick spray to prevent sticking during baking.
  6. Fill Muffin Pan: Evenly distribute the batter into the mini muffin cups, filling each about three-quarters full. Optionally, sprinkle a few extra mini chocolate chips on top for a decorative and tasty finish.
  7. Bake Muffins: Preheat your oven to 350°F (175°C) and bake the mini muffins for 12-14 minutes until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  8. Cool Muffins: Allow the muffins to cool in the pan for 2-3 minutes before transferring them onto a wire rack to cool completely. This helps them set and enhances their texture.

Notes

  • Do not over mix the batter to avoid dense muffins.
  • Use full fat Greek yogurt for the best texture and moisture.
  • Mini chocolate chips evenly distribute better than larger chips or chunks.
  • The muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month.
  • If you prefer a sweeter muffin, you may add a tablespoon of sugar or increase the maple syrup slightly.

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