Description
Delicious mini muffins packed with chocolate chips, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole milk plain Greek yogurt
- ⅓ cup maple syrup (or sugar)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 tsp pure vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 375°F and lightly grease a 24-cup mini muffin pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the yogurt, maple syrup, eggs, melted butter, and vanilla extract, stirring until smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined—avoid overmixing. Stir in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each almost to the top (about 1½ tablespoons per cup).
- Bake for 10–12 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 2 minutes, then run a small knife around the edges if needed to loosen them. Carefully transfer the muffins to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for several days.
- Feel free to substitute chocolate chips with nuts or dried fruits if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 5g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg