Mini Chocolate Chip Muffins
Dive into the world of Mini Chocolate Chip Muffins, a small delight that's bursting with chocolatey goodness. As you read this recipe, imagine the smell of freshly baked muffins filling your kitchen, inviting you to take a break and enjoy a sweet moment.
Making these muffins starts with a mix of all-purpose flour and baking powder, giving them a fluffy texture. A pinch of salt balances the flavors, while a hint of cinnamon adds a touch of warmth for those who like a little complexity in their treats.
Two eggs and some natural or Greek yogurt come together to provide moisture and a subtle tang. Whole milk adds creaminess, and a generous amount of sugar sweetens the story.
Vegetable oil and melted butter create a silky texture, making the muffins tender. A splash of vanilla, in any form you have, adds a magical essence that enhances all the other flavors.
The star of the show, the chocolate chips, are scattered throughout the batter like hidden treasures, promising pockets of melted chocolate in every bite.
These Mini Chocolate Chip Muffins are a celebration of the joy of baking, a simple pleasure that you can customize however you like. Whether you enjoy them with coffee or pack them as a snack, they're a universal symbol of homemade happiness.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Inspired By: @carolehz on Instagram ❤️
Video Below
[instagram-feed feed=12]- 3 cups (375g) of all-purpose flour
- 3 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon (optional)
- 2 large eggs
- 5 ounces (140g) of natural or Greek yogurt
- 3.4 ounces (100ml) of whole or low-fat milk
- 1 cup (200g) of granulated sugar
- 1/3 cup (80ml) of vegetable oil
- 1/3 cup (80g) of unsalted butter, melted and cooled
- 1 teaspoon of vanilla extract
- 1 1/2 cup (250g) of mini chocolate chips
Start by creaming together sugar, oil, melted butter, and eggs until well combined. Stir in yogurt, milk, and vanilla extract.
Sift together all the dry ingredients and fold them into the wet mixture. Mix until well combined and lump-free, taking care not to overmix.
Gently fold in mini chocolate chips. Fill prepared muffin cups 3/4 full, sprinkle a few extra chips on top, and bake in a preheated oven at 425°F (220°C) for 5 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 25 minutes or until the muffins have puffed up nicely.
Allow to cool for 10 minutes before removing from the pan. Enjoy your muffins warm or store them for a quick grab-and-go treat.
Serving Size 1
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 55mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For extra moist muffins, make sure all your wet ingredients are at room temperature before starting.
Don’t skip the initial high-heat step; it helps create those beautifully domed tops.
If you want to add a bit of crunch, sprinkle some chopped nuts along with the chocolate chips.
