Description
These soft and cozy mini chocolate chip muffins are perfect for breakfast, snack time, or lunchboxes. Fluffy, easy to make, and ready in under 25 minutes.
Ingredients
- 1 cup plain full fat Greek yogurt
- ¼ cup unsalted butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup maple syrup
- 1 ½ cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
1. Preheat oven to 350°F. Spray a mini muffin pan with nonstick spray.
2. In a mixing bowl, whisk together flour, salt, baking soda, and baking powder.
3. In a second bowl, combine Greek yogurt, maple syrup, vanilla, and cooled melted butter. Whisk in eggs.
4. Add dry ingredients to wet and stir gently with a spatula until just combined.
5. Fold in mini chocolate chips, reserving a few for topping.
6. Distribute batter into the muffin pan, filling each about ¾ full. Sprinkle extra chips on top if desired.
7. Bake for 12–14 minutes, or until a toothpick comes out clean.
8. Cool in pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the batter, just until it comes together. These also freeze well. Let cool, then store in an airtight container or freezer bag.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 113
- Sugar: 9g
- Sodium: 79mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 20mg
Keywords: mini chocolate chip muffins, easy muffin recipe, breakfast snack