Mini Chocolate Chip Muffins Recipe
These Mini Chocolate Chip Muffins are moist, fluffy, and perfectly sweetened with maple syrup and studded with mini chocolate chips. Made with creamy Greek yogurt and a hint of vanilla bean paste, they’re a delightful bite-sized treat that’s quick to prepare and bake, making them perfect for breakfast, snacks, or dessert.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Total Time: 22 minutes
- Yield: 24 mini muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
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 bean paste
- ½ cup maple syrup
Add-ins
- 1 cup mini chocolate chips
- Additional mini chocolate chips for topping (optional)
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until evenly combined to ensure a uniform rise and texture.
- Combine Wet Ingredients: In a separate large bowl, whisk together the full fat Greek yogurt, maple syrup, vanilla bean paste, and melted butter. Once smooth, whisk in the eggs until the mixture is fully incorporated and creamy.
- Mix Wet and Dry Components: Gently add the dry ingredient mixture to the wet ingredients. Stir using a rubber spatula just until combined, ensuring not to overmix to keep the muffins tender and soft.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter to distribute them evenly throughout, reserving some for topping if desired.
- Prepare Muffin Pan: Lightly spray a mini muffin pan with nonstick spray to prevent sticking and make removal easier.
- Fill Muffin Cups: Evenly distribute the batter into the mini muffin cups, filling each nearly full. Sprinkle additional mini chocolate chips on top if you prefer extra chocolate on the surface.
- Bake Muffins: Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool Muffins: Allow the muffins to cool in the pan for 2 to 3 minutes before carefully transferring them to a wire rack to cool completely, ensuring a perfect texture and preventing sogginess.
Notes
- Do not overmix the batter to avoid dense and tough muffins.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt, and use a vegan butter alternative.
- You can use honey instead of maple syrup if preferred, but it will slightly alter the flavor.
- Ensure your butter is cooled slightly after melting to prevent cooking the eggs when combined.
- Mini chocolate chips work better than regular-sized chips to distribute chocolate evenly in these small muffins.
Find it online: https://yumntasty.com/mini-chocolate-chip-muffins-recipe/
