Description
These Mini Chocolate Chip Muffins are soft, moist, and perfectly sweetened with maple syrup. Made with wholesome ingredients like Greek yogurt and infused with vanilla, they are ideal bite-sized treats for breakfast, snacks, or dessert. Quick to prepare and baked to golden perfection, these muffins feature melty mini chocolate chips inside and on top for an irresistible chocolate burst in every mini muffin.
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
- ½ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup mini chocolate chips
Instructions
- Combine Dry Ingredients: Whisk together the all-purpose flour, salt, baking soda, and baking powder in a mixing bowl until well mixed.
- Mix Wet Ingredients: In another bowl, whisk the Greek yogurt, maple syrup, vanilla extract, and melted butter together. Then add the eggs and whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients and gently fold it in using a rubber spatula, stirring just until everything is combined without overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips evenly throughout the batter.
- Prepare Muffin Pan: Spray a mini muffin pan with nonstick cooking spray to prevent sticking.
- Fill Muffin Cups: Evenly distribute the batter into the prepared mini muffin pan cups. For extra chocolate goodness, top each muffin with a few additional mini chocolate chips if desired.
- Bake: Bake the mini muffins in a preheated oven at 350°F (175°C) for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool for 2-3 minutes in the pan, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid dense muffins; stir just until combined.
- Ensure the melted butter is cooled slightly to prevent cooking the eggs when mixed.
- You can substitute maple syrup with honey or agave syrup if preferred.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Mini muffin pans provide perfectly sized bite-sized treats; if using standard muffin pans, adjust baking time accordingly.
