Description
Fluffy, chocolate-studded, and perfectly poppable—these homemade mini chocolate chip muffins taste just like the store-bought little bites but with better ingredients and way more love. They’re simple enough for a weekday bake yet special enough to impress a crowd of hungry kids.
Ingredients
Scale
- 1 cup plain, full-fat Greek yogurt
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup pure maple syrup
- 1 ½ cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Mix the dry base. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until everything is well blended.
- Whisk the wet ingredients. In another bowl, combine Greek yogurt, maple syrup, vanilla, and the cooled melted butter. Add in the eggs and whisk until smooth.
- Bring it together. Gently stir the dry ingredients into the wet mixture using a spatula. Mix just until combined—overmixing can make the muffins dense.
- Add the chocolate. Fold in the mini chocolate chips, making sure they’re evenly scattered throughout the batter.
- Fill the pan. Coat a mini muffin tin with nonstick spray, then spoon the batter evenly into each cup. Sprinkle a few extra chocolate chips on top if you’re feeling fancy.
- Bake. Place in a preheated 350°F oven and bake for 12–14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and enjoy. Let the muffins rest in the pan for 2–3 minutes before transferring them to a wire rack to cool completely.
Notes
Light, fluffy, and loaded with chocolate in every bite, these mini muffins are guaranteed to disappear fast!
Nutrition
- Calories: 113 kcal
- Sugar: 9 g
- Sodium: 79 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 20 mg