Mini Chocolate Chip Muffins

Make these quick and easy Mini Chocolate Chip Muffins in just 25 minutes! Incredibly moist, bite-sized, and bursting with chocolate chips — perfect for breakfast, lunchboxes, or afternoon snacking.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 12

Resting Time: 15

Total Time: 37

Servings: mini muffins

Calories: 110kcal

Cost: $5

Equipment

1 Mini Muffin Tin 24-cup non-stick recommended
1 Cookie scoop Small, ~1 tbsp, for even portioning
2 Mixing bowls One for wet, one for dry ingredients
1 Silicone spatula For gentle folding
1 Wire cooling rack Prevents soggy muffin bottoms

Ingredients

1½ cups All-purpose flour
½ cup Granulated sugar
1½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Plain Greek yogurt Full-fat preferred
¼ cup Vegetable oil Can sub with melted butter
1 Large egg Room temperature
¼ cup Milk Any kind room temperature
1 teaspoon Vanilla extract
½ cup Mini chocolate chips Plus extra for topping

Instructions

Preheat oven to 375°F (190°C). Grease or line a mini muffin tin.
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
In another bowl, mix yogurt, oil, egg, milk, and vanilla until smooth.
Gently fold wet into dry ingredients, then fold in chocolate chips.
Let the batter rest for 15 minutes before baking.
Fill muffin cups ¾ full; top with extra chocolate chips.
Bake for 10–12 minutes or until golden and springy.
Let cool in pan 5 minutes, then transfer to rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition