Chocolate Chip Mini Muffins
Soft, moist, tender homemade chocolate chip mini muffins (a copycat of the store-bought Little Bites style) made with Greek yogurt for moisture and protein and maple syrup for natural sweetness. One bowl, about 20 minutes, perfect for lunchboxes and snacks.
Equipment
- 24-cup mini muffin pan
- Mixing Bowls
- Cookie scoop (optional)
- Wire rack
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole milk plain Greek yogurt if using regular yogurt, add 2 tbsp more flour
- 1/3 cup maple syrup or sugar
- 1/4 cup unsalted butter melted and slightly cooled
- 2 eggs lightly beaten
- 2 tsp pure vanilla extract
- 3/4 cup mini chocolate chips or 1 cup regular chips
Instructions
- Prep: Preheat the oven to 375°F. Grease a 24-cup mini muffin pan with nonstick spray.
- Mix the Dry: In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- Mix the Wet: In another bowl, stir together the Greek yogurt, maple syrup, eggs, melted butter, and vanilla.
- Combine: Gently stir the yogurt mixture into the flour mixture, just until combined (don't overmix). Stir in the chocolate chips.
- Fill: Divide the batter among the muffin cups, filling about to the edge (about 1 1/2 tablespoons each).
- Bake: Bake 10 to 12 minutes, until the edges are lightly golden and a tester comes out clean. Do not overbake.
- Cool: Let cool in the pan 2 minutes, run a paring knife around the edges to loosen if needed, then transfer to a wire rack to cool fully.
Notes
Don't overmix the batter, stir just until combined for tender muffins. Use whole-milk Greek yogurt for the richest result (add 2 tbsp flour if using thinner regular yogurt). Make sure the melted butter is slightly cooled. Mini chips distribute best (use about 1 cup if using regular chips). Don't overbake. Swaps: dairy-free, use a plant-based Greek-style yogurt and neutral oil instead of butter; egg-free, omit eggs, add 1/2 cup milk and use 3/4 tsp baking soda; gluten-free, use cup-for-cup gluten-free flour. Keeps 3 days at room temperature, 5 refrigerated, or 3 months frozen.