Description
Deliciously moist and tender mini chocolate chip muffins made with Greek yogurt for added protein and less sugar than store-bought versions.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk plain Greek yogurt
- ⅓ cup maple syrup (or granulated sugar)
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- ¾ cup mini chocolate chips (or 1 cup regular size)
Instructions
- Preheat the oven to 375°F and grease a 24-cup mini muffin pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In another bowl, stir together the Greek yogurt, maple syrup, melted butter, eggs, and vanilla.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Fold in the mini chocolate chips.
- Divide the batter among muffin cups, filling just under the top.
- Bake for 10-12 minutes until lightly golden and a toothpick comes out clean.
- Cool in the pan for 2 minutes, then transfer to a wire rack.
Notes
Use Greek yogurt for the best texture. Overmixing can lead to tough muffins. These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American