Mini Chocolate Chip Muffins
Moist, tender Mini Chocolate Chip Muffins that taste just like store-bought but with a boost of extra nutrition? Yes, please! These muffins are absolutely delicious and a must-make if you’ve got Little Bites fans in your house!
Equipment
- Mini Muffin Pan
- Mixing Bowl
- Chocolate Chips
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk plain Greek yogurt
- ⅓ cup maple syrup (or sugar)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 375°F. Grease a 24-cup mini muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently fold the yogurt mixture into the flour mixture.
- Stir in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling them to the edge (about 1 ½ tablespoons per mini muffin cup).
- Bake for 10-12 minutes, or until the edges are lightly golden and a cake tester inserted into the center comes out clean. Be sure not to overbake.
- Remove from the oven and let the muffins cool in the pan for 2 minutes. If needed, run a paring knife around the edges to loosen them, then carefully transfer the muffins to a wire rack to cool completely.
Notes
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge in an airtight container for up to 5 days. If storing in the fridge, you may want to warm them slightly before serving, as they will firm up when cold.
- To freeze, place the muffins in a freezer bag, removing as much air as possible, and store for up to 3 months. Thaw at room temperature or microwave in 15-second intervals.
- I like to use whole milk Greek yogurt in this recipe, but regular yogurt works too. If you use regular yogurt, just add 2 extra tablespoons of all-purpose flour to prevent the batter from becoming too runny.