Mini Chocolate Chip Muffins
These soft, moist, and perfectly bite-sized mini chocolate chip muffins are a healthier take on the classic store-bought Little Bites. Made with Greek yogurt for protein and moisture, and sweetened with maple syrup, they are the perfect quick breakfast or school lunchbox snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini muffins
- Cuisine: American
Ingredients
Plain full fat Greek yogurt – 1 cup
Unsalted butter, melted and slightly cooled – 1/4 cup
Large eggs – 2
Vanilla extract – 2 teaspoons
Salt – 1/4 teaspoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Maple syrup – 1/2 cup
All-purpose flour – 1 1/2 cups
Mini chocolate chips – 1 cup
Instructions
Preheat your oven to 350°F and grease a 24-count mini muffin tin with non-stick spray.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, combine the Greek yogurt, maple syrup, vanilla extract, and cooled melted butter. Whisk until smooth.
Add the eggs to the wet mixture one at a time, whisking well after each addition.
Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
Fold in the mini chocolate chips, reserving a tablespoon for the tops if desired.
Scoop the batter into the prepared muffin tin, filling each cavity about 3/4 full.
Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
• Use room temperature eggs to ensure the melted butter doesn’t clump up.
• For a dairy-free version, use coconut oil and a thick dairy-free yogurt alternative.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.
Find it online: https://sweetcraftrecipes.com/mini-chocolate-chip-muffins/