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Mini Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 71 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 22-24 minutes
  • Yield: 24 mini muffins
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Description

These mini chocolate chip muffins are a delightful bite-sized treat that perfectly replicate your favorite bakery-style muffins. Made with full-fat Greek yogurt for moisture and maple syrup for natural sweetness, these muffins are easy to prepare and bake to a soft, tender crumb studded with mini chocolate chips. Ideal for breakfast, snacks, or lunchbox treats, they combine wholesome ingredients with classic flavors in a convenient mini muffin form.

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

Add-ins

  • 1 cup mini chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder to evenly distribute the leavening agents and salt.
  2. Mix Wet Ingredients: In a separate large bowl, combine the Greek yogurt, maple syrup, vanilla extract, and melted butter. Whisk until smooth. Then, add the eggs one at a time, whisking well after each to incorporate.
  3. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Use a rubber spatula to gently stir until just combined; be careful not to overmix to maintain a tender texture.
  4. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter, ensuring even distribution without overworking the batter.
  5. Prepare Muffin Pan: Spray a mini muffin pan with nonstick cooking spray to ensure easy removal of muffins after baking.
  6. Fill Muffin Cups: Evenly distribute the batter into the prepared mini muffin pan, filling each cup almost to the top. Optionally, sprinkle additional mini chocolate chips on each muffin for extra chocolate bursts.
  7. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 12 to 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool Muffins: Let the muffins cool in the pan for 2 to 3 minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
  • You can substitute maple syrup with honey or agave syrup if preferred.
  • Ensure the melted butter is cooled slightly before adding to prevent cooking the eggs.
  • Use mini chocolate chips rather than regular sized for better distribution in mini muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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