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Mini Chocolate Chip Muffins

Section: Rise and Shine with Delicious Breakfast Recipes

These mini chocolate chip muffins are soft, fluffy, and perfectly sweetened with maple syrup for a lighter option. Greek yogurt keeps them moist and adds protein, while mini chocolate chips make sure every bite has chocolatey goodness. They’re quick to whip up, bake in under 15 minutes, and are ideal for kids’ lunchboxes, after-school snacks, or a fun breakfast. Made with simple ingredients you likely already have on hand, these muffins strike the balance between indulgent and wholesome. A small-batch favorite that disappears fast!

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Published By Ioana
Updated on Mon, 15 Sep 2025 21:49:16 GMT
A plate of mini chocolate chip muffins. Bookmark
A plate of mini chocolate chip muffins. | ioanacooks.com

This batch of mini chocolate chip muffins is a family favorite in my kitchen. They are fluffy, lightly sweetened with maple syrup, and packed with chocolate in every bite. Perfect for breakfast or a snack, they disappear quickly whenever I make them.

I first tried making these during a busy school week, and now my kids beg me to bake them every few days. They taste just like store bought muffins but with better ingredients.

Ingredients

  • Plain full fat Greek yogurt: adds protein and makes the muffins moist and fluffy. Choose a high quality unsweetened brand for best results
  • Unsalted butter: melted and cooled gives richness without overpowering flavor. Look for butter with high butterfat content
  • Eggs: bind the batter and add structure. Fresh large eggs are ideal
  • Vanilla extract: enhances flavor and brings warmth. Pure vanilla is best over imitation
  • Salt: balances sweetness and sharpens flavors
  • Baking powder and baking soda: are essential for lift and lightness
  • Maple syrup: offers natural sweetness and keeps muffins tender. Select pure maple syrup for the best taste
  • All purpose flour: provides structure. Whole wheat pastry flour can be used for a heartier option
  • Mini chocolate chips: guarantee chocolate in every bite and distribute more evenly than larger chips

Step by Step Instructions

Mix Dry Ingredients:
Combine flour, salt, baking powder, and baking soda in a mixing bowl. Whisk well until no streaks remain. This ensures the leavening agents are evenly distributed for consistent rising.
Mix Wet Ingredients:
In a separate bowl, whisk Greek yogurt, maple syrup, vanilla, and melted butter until smooth. Add eggs one at a time and whisk until fully incorporated. This step builds a creamy base and prevents over mixing later.
Combine Wet and Dry:
Gently stir the dry mixture into the wet ingredients just until no visible flour remains. Over mixing at this stage will create dense muffins. Aim for a lumpy but evenly moistened batter.
Fold in Chocolate Chips:
Add mini chocolate chips and fold gently with a rubber spatula. Mixing too vigorously can break the chips and overwork the batter.
Fill the Muffin Pan:
Grease a 24 cup mini muffin tin with cooking spray. Use a small scoop to evenly portion batter into each cup. Sprinkle a few extra chips on top for presentation and extra flavor.
Bake:
Bake in a preheated oven at 350°F for 12 to 14 minutes. Muffins are ready when a toothpick inserted in the center comes out clean. Allow them to cool a few minutes before transferring to a wire rack.
A stack of mini chocolate chip muffins. Bookmark
A stack of mini chocolate chip muffins. | ioanacooks.com

I especially love the maple syrup in this recipe because it gives the muffins a natural sweetness without being heavy. My children remember these as their favorite after school treat.

Storage Tips

Keep muffins in an airtight container in the refrigerator for up to five days. For longer storage freeze in a sealed bag for up to three months. Thaw at room temperature or warm briefly in the oven.

Ingredient Substitutions

Replace maple syrup with honey for a different sweetness profile. Use whole wheat pastry flour instead of all purpose flour for more fiber. Swap mini chocolate chips with finely chopped dark chocolate if preferred.

Serving Suggestions

Enjoy these muffins warm with a glass of milk or alongside fresh fruit. They also make a fun addition to a brunch spread or lunchbox treat.

Cultural Note

Mini muffins are a playful American twist on traditional muffins often served at breakfast tables. Their smaller size makes them especially popular with children and perfect for portion control.

A hand holding a piece of a chocolate chip muffin. Bookmark
A hand holding a piece of a chocolate chip muffin. | ioanacooks.com

Frequently Asked Questions About Recipes

→ Can I use regular chocolate chips instead of mini?

Yes, but mini chocolate chips work best to evenly distribute chocolate in every bite.

→ Can I substitute Greek yogurt with regular yogurt?

Plain full-fat Greek yogurt is preferred for texture, but thick regular yogurt can work in a pinch.

→ How do I store mini muffins?

Keep them in an airtight container in the fridge for 3–5 days, or freeze for longer storage.

→ Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour blend for best results.

→ Can I replace maple syrup with honey?

Yes, honey works well as a natural sweetener, though it may slightly alter flavor and texture.

→ How can I make these muffins healthier?

Swap part of the all-purpose flour with whole wheat pastry flour and reduce the chocolate chips slightly.

Mini Chocolate Chip Muffins

Fluffy mini chocolate chip muffins made with Greek yogurt and maple syrup. A wholesome breakfast or snack option.

Time Needed to Prep
10 minutes
Cooking Duration
14 minutes
Overall Time
24 minutes
Published By: Ioana

Category of Recipe: Breakfast

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 24 How Many It Serves (24 mini muffins)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Muffin Batter

Ingredient 01 1 cup plain full-fat Greek yogurt
Ingredient 02 1/4 cup unsalted butter, melted and slightly cooled
Ingredient 03 2 large eggs
Ingredient 04 2 teaspoons vanilla extract
Ingredient 05 1/4 teaspoon salt
Ingredient 06 1 teaspoon baking powder
Ingredient 07 1/2 teaspoon baking soda
Ingredient 08 1/2 cup pure maple syrup
Ingredient 09 1 1/2 cups all-purpose flour
Ingredient 10 1 cup mini chocolate chips

Steps to Follow

Step 01

In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda until well combined.

Step 02

In a separate bowl, whisk the Greek yogurt, maple syrup, vanilla extract, and melted butter. Add the eggs and whisk until smooth.

Step 03

Stir the dry mixture into the wet ingredients until just combined. Avoid overmixing to maintain a fluffy texture.

Step 04

Fold in the mini chocolate chips gently with a rubber spatula.

Step 05

Grease a mini muffin tin with cooking spray. Evenly distribute the batter into 24 cups, topping each with extra mini chocolate chips if desired.

Step 06

Bake in a preheated oven at 350°F (175°C) for 12–14 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before removing from the pan.

Extra Tips

  1. Use a mini cookie scoop for evenly portioned muffins and quicker filling.
  2. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tools You'll Need

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Mini muffin tin
  • Cooking spray
  • Wire cooling rack

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (yogurt, butter)
  • Contains eggs
  • Contains gluten (flour)
  • Contains soy (possible in chocolate chips)