Moist Mini Chocolate Chip Muffins (Small Batch Recipe)

These adorable mini chocolate chip muffins are so moist, delicious and wholesome, they're irresistible! Plus, this small batch muffin recipe is incredibly easy and takes just 25 minutes from start to finish, yielding 12 mini muffins or 6 regular muffins.

"So good! I made it with regular yogurt since I didn't have any Greek. Still delicious!"

⭐⭐⭐⭐⭐ - Alexis, One Happy Dish reader

If you're a fellow chocoholic, you're going to love these mini chocolate chip muffins (they're loaded with chocolate chips.) 😉 But the key ingredient in this recipe is the Greek yogurt which makes the muffins extra moist and fluffy. It also adds a subtle tang that pairs so, so perfectly with the chocolate.

I make these muffin bites all the time to have them on hand for quick breakfasts or not-too-sweet desserts. And the great thing about mini muffins is that they bake quickly; perfect if you're just getting into small batch baking.

Follow along; I'll show you how easy they are to make!

🌿 Ingredients

I love using semi-sweet mini chocolate chips for this recipe, but feel free to use your favorite kind. Also, it's totally fine to substitute coconut oil for the butter or sour cream for the Greek yogurt.

See recipe card below for exact quantities.

🥧 Serving suggestions

These mini muffins are great on their own for a light breakfast or mid-morning snack. But if you're craving something more substantial in the morning, I love pairing them with a wholesome veggie-filled egg dish like these Greek scrambled eggs or Parmesan scrambled eggs.

🍳 Recipe

Moist Mini Chocolate Chip Muffins (Small Batch Recipe)

Allison Campbell

5 from 1 rating

Soft & moist mini chocolate chip muffins made in a small batch and perfect for one or two. Easy bakery-style recipe with simple ingredients.

Save RecipeSaved! Print Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Cooling Time 5 minutes mins

Total Time 22 minutes mins

Servings: 6 (12 mini muffins or 6 regular muffins)

Course: Dessert

Cuisine: American

Calories: 254

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ cup + 2 tablespoons all-purpose flour or gluten free all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon sea salt
• 1 large eggs at room temperature
• ¼ cup white sugar
• ¼ cup plain Greek yogurt or sour cream
• 2 tablespoons + 2 teaspoons unsalted butter or coconut oil, melted, plus extra for greasing (see notes)
• ½ teaspoon vanilla extract
• ½ cup semi-sweet mini chocolate chips

Equipment

• mini muffin tin
• mini muffin liners
• mixing bowls
• whisk
• silicone spatula

Cook Mode Prevent your screen from going dark

Method

 

1. Preheat oven to 350°F (177°C). Grease or line one 12 mini muffin tin (or for regular muffins, a 6 muffin tin.)
2. Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.
   ½ cup + 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon sea salt
3. In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, yogurt, melted butter and vanilla and whisk again.
   1 large eggs, ¼ cup white sugar, ¼ cup plain Greek yogurt, 2 tablespoons + 2 teaspoons unsalted butter, ½ teaspoon vanilla extract
4. Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the chocolate chips into the batter and then divide it evenly into the muffin cups.
   ½ cup semi-sweet mini chocolate chips
5. Bake muffins for 12-14 minutes (19-21 minutes for regular-sized muffins), or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
6. Serve, and enjoy!

Nutrition

Calories: 254kcalCarbohydrates: 29gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 130mgPotassium: 151mgFiber: 2gSugar: 16gVitamin A: 211IUCalcium: 39mgIron: 2mg

Notes

To melt the butter or coconut oil: Place in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.

Storage: Store in an airtight container for up to 4 days in the fridge or up to 2 months in the freezer.

Did you make this recipe?

I'd absolutely love for you to leave a review!