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Mini Chocolate Chip Muffins Recipe

Mini Chocolate Chip Muffins Recipe
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★★★★★

4.8 from 10 reviews

Delicious and moist Mini Chocolate Chip Muffins made with Greek yogurt and sweetened with maple syrup for a healthier twist. These bite-sized treats are perfect for breakfast, snacks, or dessert and feature a tender crumb loaded with mini chocolate chips.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

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

Add-ins

  • 1 cup mini chocolate chips
  • Additional mini chocolate chips for topping (optional)

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda 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 smooth.
  3. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until just combined. Avoid over mixing to keep the muffins tender.
  4. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter ensuring even distribution.
  5. Prepare Muffin Pan: Spray a mini muffin pan with nonstick spray to prevent sticking.
  6. Fill Muffin Pan: Distribute the batter evenly among the mini muffin cups. Optionally, sprinkle additional mini chocolate chips on top of each muffin for extra chocolate flavor.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool: Allow muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not over mix the batter to ensure the muffins stay soft and fluffy.
  • Use mini chocolate chips for even distribution and perfect bite-sized chocolate pockets.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • For a dairy-free version, substitute the Greek yogurt and butter with plant-based alternatives.
  • Ensure the melted butter is slightly cooled to avoid cooking the eggs when mixed.

Nutrition

Keywords: mini chocolate chip muffins, healthy muffins, Greek yogurt muffins, bite-sized muffins, maple syrup muffins

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