Description
These mini chocolate chip muffins are the ultimate bite-sized treat, featuring a tender, moist crumb thanks to the addition of Greek yogurt. Perfectly portable and quick to prepare, these muffins are packed with mini chocolate chips to ensure a burst of sweetness in every single mouthful. Whether you are looking for a simple breakfast boost or a delightful addition to a school lunchbox, this bakery-quality recipe delivers consistent, delicious results that the whole family will adore.
Ingredients
1.5 cups all-purpose flour
1.5 tsp baking powder
0.25 tsp baking soda
0.25 tsp salt
0.25 tsp cinnamon
0.5 cup Greek yogurt, room temperature
6 tbsp unsalted butter, melted and cooled
0.5 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
0.75 cup mini chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and grease a mini muffin tin lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, whisk the melted butter, Greek yogurt, granulated sugar, egg, and vanilla extract until smooth.
Slowly fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold in the mini chocolate chips.
Spoon the batter into the prepared mini muffin tins, filling each cup about three-quarters full.
Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature to prevent the butter from seizing. Do not overmix the batter to maintain a tender crumb. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 145
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 22mg