These Mini Chocolate Chip Muffins are the kind of snack that disappears faster than you think. Soft, moist, and filled with melty chocolate chips, they’re everything you love about bakery-style muffins—but in the perfect two-bite size. Whether you’re meal prepping breakfasts, packing lunchboxes, or looking for a quick afternoon treat, this recipe hits all the right notes.

Made with Greek yogurt and naturally sweetened with maple syrup, these muffins stay moist and tender while keeping the ingredient list a bit cleaner than your typical muffin. They’re simple, foolproof, and ready in under 25 minutes.

Mini Chocolate Chip Muffins

Why You’ll Love These Mini Chocolate Chip Muffins

Light and fluffy with a perfectly tender crumb.
Healthier than store-bought—no refined sugar, no artificial flavors.
Mini size makes them kid-approved and great for portion control.
No mixer needed—just a couple bowls and a whisk.
Make-ahead friendly and freezer-safe.
Better than the bakery thanks to rich vanilla, Greek yogurt, and real maple syrup.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

1 cup plain full-fat Greek yogurt
¼ cup unsalted butter, melted and slightly cooled
2 eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup maple syrup
1½ cups all-purpose flour
1 cup mini chocolate chips

Instructions

Preheat Oven & Prep Pan
Preheat your oven to 350°F and spray a mini muffin pan with nonstick cooking spray.
Mix Dry Ingredients
In a mixing bowl, whisk together flour, salt, baking soda, and baking powder.
Combine Wet Ingredients
In a separate large bowl, whisk together Greek yogurt, maple syrup, vanilla extract, and melted butter. Then whisk in the eggs until the mixture is smooth.
Bring It Together
Add the dry ingredients to the wet and mix gently using a rubber spatula. Stir until just combined—do not overmix.
Add the Chocolate Chips
Fold in the mini chocolate chips, saving a few to sprinkle on top.
Portion and Bake
Divide the batter evenly among the mini muffin cups. Top with a few extra chocolate chips, if desired.
Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy
Let the muffins cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.

Variations

Dairy-free: Use plant-based yogurt and dairy-free butter.
Gluten-free: Swap in a 1:1 gluten-free flour blend.
Extra protein: Use a high-protein Greek yogurt and add a tablespoon of flaxseed meal.
Different chips: Try white chocolate, peanut butter chips, or chopped dark chocolate.
Add fruit: Fold in finely chopped strawberries or mashed banana for added flavor.

Storage and Freezing

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days if you want a slightly longer shelf life.
Freezer: Freeze in a sealed bag or container for up to 3 months. Thaw overnight or warm in the microwave for 15–20 seconds.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best for texture, but regular full-fat plain yogurt will work in a pinch.

Can I make these into regular-sized muffins?

Yes, just bake for 18–20 minutes and check with a toothpick.

Can I reduce the amount of maple syrup?

You can reduce slightly, but it may affect the texture. Try cutting it to ⅓ cup and see how you like it.

Are these muffins overly sweet?

Not at all—they’re lightly sweetened with maple syrup and mini chocolate chips, perfect for breakfast or snacks.

What kind of chocolate chips should I use?

Mini chocolate chips distribute better in the small muffins, but regular chips or chopped chocolate also work.

Do I need muffin liners?

Not for a nonstick mini muffin pan—just spray well with cooking spray. Liners are optional.

Can I mix everything in one bowl?

You could, but separating dry and wet ingredients first helps prevent overmixing and gives a better texture.

What’s the best way to melt butter?

Melt it in the microwave in 15-second intervals and let it cool slightly before adding it to the wet ingredients.

Can I use honey instead of maple syrup?

Yes, but the flavor will change slightly. Honey tends to be sweeter, so adjust to taste.

How do I keep the muffins from sticking?

Make sure to spray your muffin pan well, especially if it’s not nonstick. Let them cool slightly before removing.

Conclusion

These Mini Chocolate Chip Muffins are everything you want in a homemade treat—easy, quick, delicious, and totally customizable. Whether you’re baking them for breakfast meal prep, a snack for the kids, or just because, this recipe is guaranteed to be one you’ll come back to again and again.