These Mini Chocolate Chip Muffins are bite-sized delights that are perfectly soft, fluffy, and packed with rich chocolate flavor. Made with Greek yogurt and maple syrup, they offer a slightly healthier twist while still being indulgent enough to satisfy your sweet tooth. Ideal for breakfast, snack time, or a fun treat, these muffins are as easy to make as they are delicious!

Mini Chocolate Chip Muffins Recipe

Why You’ll Love This Recipe

These mini muffins are light, fluffy, and full of flavor without being overly sweet. The Greek yogurt adds a wonderful moisture and tang, while the maple syrup brings a natural sweetness that complements the mini chocolate chips perfectly. These muffins bake quickly, and their small size makes them perfect for grabbing on the go or serving at a brunch. With just a few simple ingredients and minimal prep time, they’re sure to become a household favorite.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and lightly spray a mini muffin pan with nonstick spray. Set aside.
In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
In a separate bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and melted butter.
Add the eggs to the wet mixture and whisk until well combined.
Gradually add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix.
Fold in the mini chocolate chips.
Spoon the batter into the mini muffin pan, filling each cup about ¾ of the way full. Optionally, top with a few more mini chocolate chips.
Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 2-3 minutes in the pan before transferring them to a wire cooling rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 mini muffins

Variations

Add-ins: Mix in some chopped nuts (like walnuts or almonds), dried fruit, or even a swirl of peanut butter for a fun twist.
Flavor Variations: Add a pinch of cinnamon, nutmeg, or cocoa powder to the batter for a little extra flavor.
Dairy-Free: Substitute the Greek yogurt with coconut yogurt and the butter with dairy-free margarine to make these muffins dairy-free.
Sweetener Swap: If you prefer, you can replace maple syrup with honey, agave, or even brown sugar.

Storage/Reheating

Storage: Store the mini muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.
Freezing: These muffins freeze well! Place them in a freezer-safe bag or container for up to 3 months. Reheat by microwaving for about 10-15 seconds or warming them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I make these muffins with regular yogurt instead of Greek yogurt?

You can use regular yogurt, but Greek yogurt adds more moisture and a thicker texture, which makes the muffins fluffier. If using regular yogurt, be mindful that the muffins may be a little softer.

Can I use full-fat sour cream instead of Greek yogurt?

Yes, sour cream can be used as a substitute for Greek yogurt. It will give the muffins a slightly different texture but still results in a moist muffin.

Can I make this recipe in a regular muffin pan instead of a mini one?

Yes, you can use a regular muffin pan. Just be sure to adjust the baking time accordingly, as larger muffins will require a bit more time to bake. Check with a toothpick for doneness at about 18-20 minutes.

Can I make the batter ahead of time?

While it’s best to bake the muffins fresh, you can prepare the batter ahead of time and store it in the fridge for a few hours. Just give it a quick stir before scooping it into the muffin tin and baking.

How can I make these muffins healthier?

To make these muffins a little healthier, you can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly. You can also use less butter or substitute with applesauce for a lower-fat option.

Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular chocolate chips, but keep in mind that mini chocolate chips distribute more evenly throughout the batter, giving a more consistent flavor in each bite.

Can I skip the chocolate chips?

Sure! If you prefer, you can leave out the chocolate chips and add a bit of zest (like orange or lemon) or even a handful of dried fruit like raisins or cranberries.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done.

Can I use a hand mixer for the batter?

A hand mixer isn’t necessary for this recipe. Mixing by hand with a spatula works perfectly fine and helps prevent overmixing.

How can I make these muffins less sweet?

You can reduce the amount of maple syrup to taste, or substitute a less sweetener option like stevia or monk fruit sweetener for a lower-sugar version.

Conclusion

Mini Chocolate Chip Muffins are the perfect bite-sized treat that everyone will love. Whether you’re looking for a quick breakfast, an afternoon snack, or a party treat, these muffins are easy to make and irresistible. With their soft texture, natural sweetness from maple syrup, and the added bonus of mini chocolate chips, they’ll surely become a staple in your baking repertoire.