Mini Chocolate Chip Muffins
These mini chocolate chip muffins are the perfect snack, quick breakfast, or healthier sweet treat to have on hand. They have a light, fluffy texture and warm, gooey chocolate chips that provide just the right amount of sweetness.
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Servings: 24 muffins
INGREDIENTS
- 2 1/2 cups all purpose flour or whole wheat flour gluten-free if needed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1 /2 cups mini chocolate chips divided
- 2 large eggs room temperature (Note 1)
- 1 cup plain greek yogurt or sour cream room temperature (Note 2)
- 1/2 cup milk any kind
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup (Note 3)
- 1/2 cup unsalted butter, vegan butter, or coconut oil, melted and cooled
- Coarse sugar for sprinkling
INSTRUCTIONS
- Whisk together the flour, baking powder, baking soda and 3/4 cup of mini chocolate chips in a medium bowl.
- In a separate large bowl, whisk together the eggs and greek yogurt until completely smooth and no yellow streaks from the eggs remain. Then mix in the vanilla, maple syrup and melted butter.
- Add the dry ingredients to the our the wet ingredients in one addition. Use a rubber spatula or wooden spoon to gently stir to combine, stopping right when it’s combined. Do not over mix.
- Set the batter aside and let it rest for at least 15 minutes or up to 1 hour. This helps the starch molecules in the flour absorb the liquid, giving the batter a thicker consistency. You can also cover the batter with plastic wrap and put it in the fridge overnight to bake the next morning.
- While they’re resting, preheat the oven to 425°F. Line a mini muffin tin with mini muffin liners and spray them with non stick spray.
- When you’re ready to bake, use a mini scoop or tablespoon to gently run the spoon through the batter, trying not to knock out any of the air from resting. Overfill each liner slightly so the batter is just above the edge line of the tin.
- Top each muffin with the remaining mini chocolate chips and sprinkle on coarse sugar, if desired. Bake in the preheated oven for 2-3 minutes then lower the temperature to 350°F, with the muffins still in the oven, and finish baking for 9-10 more minutes, or until the tops are set and the edges are slightly golden brown.
Recipe Equipment
Mini Muffin Tin
Mini Muffin Paper Liners
Notes
Note 1. Room Temperature Eggs. Cold eggs will affect the temperature of the melted butter so it’s important to use room temperature for best results. To warm them quickly, place them in a medium bowl and cover them with warm water. You may need to drain and add more warm water 1-2 more times as the cold eggs will chill the water quickly.
Note 2. Greek Yogurt. Room temperature ingredients help the batter emulsify better. Cold ingredients like dairy and eggs with chill the melted butter and change the consistency of the batter. Let it sit out until it’s room temperature or to bring it to room temp quickly, measure out the Greek yogurt and place it in a heat-proof bowl. Preheat the oven to 350 and set it on top of the oven. You could also use a double boiler to warm it. Heating it in the microwave may change the flavor.
Note 3. Maple Syrup. We love this refined sugar-free option, however, you can use coconut sugar or brown sugar (which is a great [coconut sugar substitute](https://whatmollymade.com/substitutes-for-coconut-sugar/)).
Nutrition
Serving: 1muffin | Calories: 126kcal | Carbohydrates: 15.6g | Protein: 3.1g | Fat: 5.6g | Cholesterol: 17.1mg | Sodium: 66.3mg | Fiber: 0.4g | Sugar: 4.8g | Vitamin A: 7IU | Vitamin C: 0mg
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