These adorable chocolate chip muffins are so moist, delicious and wholesome, they're irresistible! Plus, this foolproof mini muffin recipe is incredibly easy and takes just 25 minutes from start to finish.
"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 chocolate chip mini 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 homemade lunchbox desserts. I've also tested a gluten-free version so everyone can enjoy them! For other sweet breakfast ideas, you might also love these banana chocolate chip muffins or mini yogurt pancakes.
🌿 Ingredients
You can use either mini chocolate chips or regular chips for these muffins. I love using semi-sweet chips for this recipe, but feel free to use your favorite kind. Also, it's totally fine to substitute sour cream for the Greek yogurt; both work great.
To make gluten free mini muffins, simply replace the flour with a 1:1 all-purpose gluten free flour blend. I tested with Cup4Cup Gluten Free Flour and it worked well.
Pro tip: For small batches, simply cut the ingredient amounts in half. This is easily accomplished since the recipe calls for an equal number of eggs.
See recipe card below for exact quantities.
📝 Instructions
Step 1: First, preheat your oven to 350°F. Grease or line one 24 mini muffin tin or two 12 mini muffin tins (or for regular muffins, a 12 muffin tin.) Then, mix the the dry ingredients in a medium mixing bowl and use a whisk to incorporate them together.
Pro tip: To bake regular chocolate chip muffins, you'll use the same temperature but cook for 19-21 minutes instead of 12-14.
Step 2: In a separate larger bowl, use the whisk to beat the eggs a little, then some sugar, plan Greek yogurt, melted butter and vanilla and whisk again.
Step 3: Using a silicone spatula, fold the dry ingredients into the wet until they are just incorporated (don't over mix.)
Step 4: Fold the chocolate chips into the batter and then divide it evenly into the muffin cups.
Step 5: Bake your muffins for 12-14 minutes (or 19-24 minutes for regular-sized muffins), or until a toothpick comes out clean.
Step 6: Let them cool a little in their tins for 5 minutes, and then remove onto a wire rack to finish cooling.
💭 FAQ
Yes; mini muffins require only about two thirds of the amount of time that regular muffins need when baked at the same temperature. Mini muffins typically need about 12-14 minutes of baking time at a temperature of 350°F, whereas regular muffins need about 19-21 minutes.
No; you can use any kind of chocolate chips, chocolate chunks or mini chips to make chocolate chip muffins and mini muffins. However, mini chips typically work best for mini muffins.
Yes; to make gluten free muffins, simply substitute an all-purpose gluten free flour blend for the regular all-purpose flour. Keep in mind that different GF flours may yield different results, so it might take some experimentation to find the one that works best for your recipe.
Make sure not to over-mix your muffin batter after you combine the wet and dry ingredients to avoid overly dense muffins.
🍳 Recipe
Chocolate Chip Mini Muffins
Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F. Grease or line one 24 mini muffin tin or two 12 mini muffin tins (or for regular muffins, a 12 muffin tin.)
- Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Mix the wet ingredients: 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.2 large eggs, ½ cup white sugar, ½ cup plain Greek yogurt, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- Combine: 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.1 cup semi-sweet mini chocolate chips
- Bake: 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.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Alexis
So good! I made it with regular yogurt since I didn't have any Greek. Still delicious!
Allison
Fantastic! Thanks for taking the time to leave a review, Alexis! 🙂