Mini Chocolate Chip Muffins

These mini chocolate chip muffins are soft, moist, and full, with a rich burst of chocolate in every bite. Perfect for lunch box snacks or finger food when hosting a party. They’re quick to whip up in less than 30 minutes and are a crowd favourite!

Course Desserts, Lunch, Snack

Cuisine American

Keyword chocolate chips, easy, mini chocolate chip muffins, quick

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 118kcal

Author Makyla Baines

Ingredients

1/2 cup greek yoghurt
1 large egg
1/3 cup oil or butter
1 teaspoon vanilla extract
½ cup white sugar
½ cup brown sugar
1 cup milk
2 cups all-purpose flour
1.5 teaspoons baking powder
1 tsp salt
1 cup chocolate chips

Instructions

Preheat oven to 180° C (350° F). Grease a mini 24-cup muffin tin or line with paper liners. Set aside.
Beat the white sugar, brown sugar, and egg together in a large bowl.
Mix in the oil, greek yoghurt, milk and vanilla extract until well combined.
Whisk in the flour, baking powder, and salt until combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.
Add in the chocolate chips.
Divide the batter between the prepared muffin cups.
Bake for 15 minutes. The tops should spring back when you touch them, and they should be a light golden brown.

Notes

Don’t overmix the batter: Mix until it is just combined. Overmixing can lead to dense, tough muffins. It's okay if there are a few lumps!

Add extra chocolate chips on top: To add an extra chocolatey bite, sprinkle a few chocolate chips on top of each muffin before baking.

Nutrition