Description
These Mini Chocolate Chip Muffins are soft, fluffy, and sweetened with maple syrup for a healthier twist on a classic favorite. With Greek yogurt and melty chocolate chips, they’re perfect for breakfast, snacks, or lunchbox treats.
Ingredients
1 cup plain full-fat Greek yogurt
¼ cup unsalted butter, melted and 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
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Preheat oven to 350°F and grease a mini muffin pan with nonstick spray.
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In a bowl, whisk together flour, salt, baking powder, and baking soda.
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In a separate bowl, combine yogurt, maple syrup, vanilla, and butter. Whisk in eggs.
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Add dry ingredients to wet and mix until just combined.
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Fold in mini chocolate chips.
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Divide batter evenly into muffin pan and top with extra chips if desired.
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Bake for 12–14 minutes, or until a toothpick comes out clean.
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Cool in pan for 2–3 minutes, then transfer to a rack to cool completely.
Notes
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Avoid overmixing for best texture.
- Use dairy-free alternatives if needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack, Dessert, Appetizer
- Method: Baking
- Cuisine: american
