Mini Chocolate Chip Muffins
These tiny, tender Mini Chocolate Chip Muffins are an easy recipe for a quick snack, breakfast recipe, or kid-friendly dessert that you can whip up in under 30 minutes.
Ingredients
- 1½ cups all-purpose flour (or whole-wheat pastry flour for more fiber)
- ½ cup granulated sugar (swap coconut sugar for a deeper flavor)
- 1 tsp baking powder (ensure it’s fresh for the fluffiest rise)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plain whole-milk Greek yogurt (for extra tang and tenderness)
- 2 large eggs, room temperature (helps the batter come together smoothly)
- 2 tsp pure vanilla extract (use Nielsen-Massey for rich vanilla notes)
- ¼ cup melted butter, cooled slightly (unsalted; you can swap neutral oil)
- ¾ cup mini chocolate chips (semi-sweet; dark chips also work)
- 1 tbsp chia seeds or hemp hearts for a nutritional boost Optional
Instructions
- Heat the oven to 375°F and line a mini muffin tin with 18 paper liners or lightly grease each well—no sticking here.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed—this avoids clumps.
- In a separate bowl, stir Greek yogurt, eggs, vanilla extract, and cooled melted butter until silky.
- Pour the wet mix into the dry, folding gently until no streaks of flour remain—overmixing can yield denser mini muffins.
- Sprinkle in mini chocolate chips and fold once or twice—this keeps them from sinking to the bottom.
- Use a small cookie scoop or two spoons to distribute batter evenly, filling each about ¾ full—eye-balling is perfectly OK.
- Place the tin on the center rack and bake 12–15 minutes until tops spring back when pressed and a toothpick comes out with moist crumbs, not wet batter.
- Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool—or serve warm if patience isn’t your thing.
Notes
Spoon flour into the cup and level off. Let ingredients reach room temperature for a smooth batter.
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