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mini chocolate chip muffins on a white rectangular serving platter on a cutting board with mini chocolate chips sprinkled around and a small white bowl of mini chocolate chips

Mini Chocolate Chip Muffins

Soft, fluffy, and packed with chocolatey goodness, these mini chocolate chip muffins are the perfect quick snack or breakfast treat!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 mini muffins
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup cane sugar
  • 1/4 cup butter melted
  • 1/2 cup Greek yogurt plain or vanilla
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a mini muffin tin with liners or grease it.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, mix melted butter, sugar, Greek yogurt, egg, and vanilla until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined (do not overmix).
  5. Stir in the mini chocolate chips.
  6. Spoon the batter into the mini muffin tin, filling each about ¾ full.
  7. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy when cooled.

Notes

  • Use full-fat Greek yogurt for the best texture.
  • Add a few extra mini chocolate chips on top before baking for a bakery-style look.
  • Store in an airtight container for up to 3 days or freeze for longer storage.
  • Use a silicone mini muffin pan for easy removal of muffins.