Description
Soft and moist mini chocolate chip muffins made with Greek yogurt and plenty of mini chocolate chips. These easy, no-mixer muffins freeze beautifully and are perfect for lunchboxes, after-school snacks, and busy mornings!
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (120g) plain Greek yogurt (nonfat or 2%), at room temperature
- 6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 3/4 cup (128g) mini chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Spray a 24-count mini muffin pan with nonstick spray or line with mini muffin liners. If using liners, I recommend lightly spraying them with nonstick spray. This recipe yields about 32 mini muffins, so prepare a second mini muffin pan in the same manner or bake in batches, keeping any leftover batter at room temperature while the first batch bakes.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- In a large bowl, whisk the yogurt, melted butter or oil, and sugar together. Add the egg and vanilla, and whisk until combined. Finally, whisk in the milk.
- Pour the dry ingredients into the wet ingredients and fold together just until combined. Do not over-mix. Gently fold in the mini chocolate chips. The batter will be slightly thick. Some small lumps are OK. Again, avoid over-mixing.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 10–12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins will still look fairly pale on top. Do not over-bake.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to continue cooling.
- Cover leftover muffins tightly and store at room temperature for up to 5 days, or in the refrigerator for up to 1 week. If enjoying straight from the refrigerator, warm them in the microwave for a few seconds to soften them up, as they can taste a bit dense when cold.
Notes
- Freezing Instructions: For longer storage, freeze the cooled muffins in a freezer-friendly container or bag for up to 3 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): 24-count Mini Muffin Pan | Glass Mixing Bowls | Whisk | Silicone Spatulas
- Greek Yogurt: I recommend plain nonfat or 2% Greek yogurt. I have not tested this recipe with regular (non-Greek) yogurt, though I’m sure it would be fine. Sour cream works in place of yogurt if needed.
- Butter or Oil: You can use either melted butter or a neutral-tasting oil in this recipe. Butter provides more flavor, while oil produces slightly softer muffins that stay moist for longer. We prefer avocado oil, but vegetable oil or canola oil works, too.
- Milk: Whole milk produces the best flavor and texture. In a pinch, you can use lower-fat or nondairy milk instead.
- Why Are All of the Cold Ingredients at Room Temperature? When ingredients are at room temperature, they combine more easily and evenly. This helps produce a uniform batter and consistent texture throughout the muffins.