Moist tender Mini Chocolate Chip Muffins that taste as good as store bought, but have a little extra nutrition? Sign. Me. Up. These muffins are seriously delicious and are a must-make if you have fans of Little Bites in your house!
Mini Chocolate Chip Muffins
Every time I go to our local big box store, I always walk by a giant stack of Little Bites muffin boxes. And while I almost never have the urge to do copycat recipes, this one stuck with me—because I just knew I could make an equally tender little muffin that the kids would love.
And with the inclusion of yogurt and a little less sugar, and a super simple method, these are exactly the kind of homemade snack that makes me excited. (Especially since I love to snack on these too!)
My three kids all adore these muffins. They’re a great preschool snack, after school snack, or snack to go with lunch and are one of my all-time most popular kids muffin recipes.
(Know that you can swap in blueberries for the chocolate chips if your kids prefer blueberry mini muffins, or check out my Sprinkle Muffins.)
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Ingredients You Need
Here’s a look at what you’ll need to make this recipe so you know what to pick up at the store and have on hand for baking.
- All purpose flour: I use regular all-purpose flour here to ensure that the muffins are light and fluffy after baking.
- Baking powder and baking soda: A combination of both of these ensures that the muffins are tender and rise properly.
- Maple syrup: You can use maple syrup, honey, or granulated sugar to sweeten these muffins just a smidge for the kids.
- Plain Greek yogurt: I love baking with yogurt and like the consistency of the muffins using Greek yogurt. If you only have regular style yogurt, that is totally fine. You’ll just want to add a smidge more flour. See the Notes at the end of the recipe for the details.
- Eggs: Large eggs help to hold the ingredients together and bake tender muffins.
- Unsalted butter: I prefer to bake with unsalted butter so that I can control the amount of added salt.
- Vanilla extract: Vanilla extract adds that classic vanilla flavor that pairs so well with chocolate chips.
- Chocolate chips: I prefer to use mini chocolate chips in these mini muffins, but regular size ones will work too.
TIP: See the Notes at the bottom of the recipe for allergy variations to make these without eggs, dairy, and gluten.
Step-by-Step Instructions
Here’s the general process for making this recipe so you know what to expect. Scroll down to the bottom of the post for the full how-to on the timing and amounts.
- Stir together the wet ingredients.
- Stir together the dry ingredients, then mix in the wet. Add the chocolate chips.
- Divide among a greased mini muffin pan.
- Bake! These muffins bake quickly, so set that timer and avoid over baking for the best results.
Use a small knife to help transfer the cooked muffins to a wire rack to cool fully. (Note that I do not recommend using paper cupcake liners with these as they will likely stick. Nonstick spray is a better option.)
Frequently Asked Questions
You can store them, once cooled, in an airtight container for up to 3 days at room temperature. They hold well for up to 5 in the fridge, but you may want to warm them briefly to serve from the fridge as they firm up when cold.
They have less sugar, twice as much protein, and you have the ability to control more of the ingredients.
We usually have them for breakfast or snack with cut up fruit, though they’d also work with a smoothie, a cheese stick, and a smoothie—among other lunch snacks.
How to Store
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
- I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. If using regular yogurt, add 2 tablespoons additional flour to ensure that the muffin batter isn’t too runny.
- You can use an equal amount of sugar instead of maple syrup if that’s what you have.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
- Gluten-free: Use cup for cup style of gluten-free all purpose flour like the one from King Arthur Flour.
- Note that I do not recommend using paper cupcake liners with these as they will likely stick. Nonstick spray is a better option.)
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please rate and leave a comment below!
Chocolate Chip Mini Muffins (Little Bites Copycat)
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 sugar)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Stir in the chocolate chips.
- Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 ½ tablespoon in each mini muffin cup.)
- Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
- Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
Video
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer, just add 2 tablespoons additional all-purpose flour to ensure that the batter isn’t too runny.
- I prefer mini chocolate chips since they are more evenly distributed through the muffins but you can use regular ones if you prefer. If you use regular size chocolate chips, I would use 1 cup.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
- Gluten-free: Use cup for cup gluten-free all purpose flour.
Nutrition
This post was first published April 2021.
I‘m from Germany and made them today with my 2.2 year old little boy. I pre-measured everything and he stirred it together. So easy to make with a little toddler and very delicious. I would rather call them mini pancakes due to their consistency and because they did not really rise but that could totally be my fault as I used 40g maple syrup and the rest sugar as I didn’t have more syrup and I used only baking powder as I didn’t have the soda. However, I absolutely enjoyed making them with my little boy and we both liked the outcome.
These muffins are T.H.E BEST!!!! Wayyyyy better than the store bought ones they mimic. So easy to make… I hope there’s some left over for my daughters lunch!! Make these immediately!!!! ☺️
These were delicious! I doubled the recipe and it made a lot more than 24 (I ended up making a few regular sized muffins). I love the yogurt in it. Will definitely make it again – thank you!
Very tasty, but I had issues getting out of my mini muffin tray. I tried mini paper liners and the liners got stuck to the bottom and the muffins don’t peel well from them. Also tried using avocado oil spray and doing the pan directly and got very stuck as well.
Typically my muffins stick to paper liners since they have less fat than a cupcake, which is why I don’t show or suggest using them. I find that a nonstick pan and classic nonstick baking spray works best with muffins. I haven’t used avocado oil, but it’s possible it just doesn’t work as well. I’m sorry to hear it was a challenge though!
Obsessed. Thank you!! Made this for the first time for my daughters and they’re delic. I had to modify for baking powder with a baking soda/vinegar mix and was nervous but it came out amazing. Thank you!!
Delicious, though I had a bit of a hard time getting them out of the pan. I made full size as I don’t have a mini muffin tin. Very easy though and super yummy, thank you!
So good! They have the consistency of a fluffy pancake. My 2 yr old and husband loved them. I substituted half whole wheat flour and they turned out great. Thank you for the recipe!
Super tasty. Idk if my molds are extra small, but this recipe made close to 48 mini muffins for me and only needed about 1 Tbsp per mold. Also, using a silicone mold on a baking sheet, the bottoms definitely browned before the top did. I baked for 14 min and tops weren’t brown but bottoms were even on a higher shelf. Just fyi for anyone using similar equipment 🙂
These are delicious! Very quick and easy to make.
What non stick spay do you like to use?
I use classic Pam since it consistently works.
Hi Amy, would avocado oil spray work?
It may work in conjunction with a nonstick pan, but it is likely to not work as well as a classic baking spray.
Amy does it again! Another delicious, easy to make, and toddler (and husband) approved recipe for a busy mom of a newborn and 2 year old! These are SO good and take no time at all to prepare.
These are a HUGE hit with our family, kids and adults alike!!! I know there are a few suggestions in the notes for storage but I’ve never even been able to keep them around long enough to need to store them. Even when I make a triple batch they are gone before the end of the day. My kids especially love when I exchange the chocolate chips for rainbow sprinkles to make a “funfetti” version. I haven’t had success with blueberries so far (tried frozen “wymans wild Maine” blueberries) but I’m going to keep trying different types to get it perfected!
Could I swap the dry ingredients for Krustez pancake mix ? If so how much?
I haven’t tried that with the other ingredients here but feel free to look at my Pancake Muffin recipe and add chocolate chips https://www.yummytoddlerfood.com/pancake-muffins/
Could you substitute or add shredded zucchini to this?? Or would it make it too runny??
They are very, very moist so if you want to do it, make sure it is squeezed super dry. I am not sure I would do it to this recipe honestly but I do have a few zuchcini muffins on the site you can look at.
This recipe is excellent! I swapped the chocolate chips for chopped strawberries and they are the perfect treat for my 15 month old.
This recipe was very easy to make and oh so tasty! My 3 y.o. Loved to help and especially loved the taste.
Could this work with full fat sour cream instead of yogurt?
I haven’t tried them that way but I suspect it would be very similar.
My toddler loves these muffins! Would it be possible to use this recipe to make a cake version?
I bet that would work well!
These are incredible! I made them for my daughter after she went to bed for a morning surprise, but I don’t know if they’ll last through the night! Do you think Maine blueberries would work or would they be too heavy? We get the ones from Trader Joe’s that are very small.
Yes, those work super well!
I would love to make this recipe and also happen to have a ripe banana that needs using…any ideas what I could sub out to add banana in this recipe? Or what I should maybe add less of to try? I’ve tried lots of your banana recipes (delicious) but was wanting to make these. Of course I can always try as is but thought I’d ask! 🙂
I’d sub it for some of the yogurt. Enjoy them!
Love these mini chocolate chip muffins! They have been on my to do list for a while and I’m glad I waited until I had the mini chocolate chips. My son and I had a great time making these together. The recipe was quick and easy to follow and the muffins are delicious! Was planning on making funfetti cupcakes for his birthday but might do these muffins instead! With a swirl of frosting on top, I think they’ll be a hit!
I followed the recipe exactly and they turned out beautifully. Toddler and adult approved ! Yum
Mine always come out flat on top, they look more like mushrooms than muffins lol. Any ideas? I make lots of muffins and these are the only ones that this happens to.
I always refer to this recipe. So easy and tasty. I just made another batch with chocolate chip and one with sprinkles. Easy to thaw overnight for kids breakfast
I’ve used applesauce twice now making these because I didn’t have the yogurt on hand but they’ve turned out delicious both times! Thanks for the recipe
I’m going to try these this weekend (for my teenagers). Wondering if anyone played around to make the chocolate chocolate chip muffins? Or what is in the party ones? Thanks!
Here’s a version of the party ones: https://www.yummytoddlerfood.com/favorite-birthday-cake-muffins/
I haven’t tried making them double chocolate, but I bet you could replace 1/4 of the flour with unsweetened cocoa powder.
These are my kids favorite! So quick to make too.
These are my 4 yr old’s favorite muffins! They don’t last long since they get eaten pretty quickly between both of us.
I have frozen them before to have them on hand for lunches but of course my son won’t touch them because “they taste different”
Best mini chocolate chip muffin recipe. This is my second time making them and I must say the more you make them the better you get at making the muffins. The first time I over baked them a bit but this time I followed the instructions 10-12 mins. I’m currently pregnant and I’m interested in learning easier and less sugar sweet good recipes for when my child is able to eat solids. Exited to try spinach muffins by Amy as well. Thanks for sharing the recipe Amy! ☺️
I’ve had this recipe saved for a while. Finally made them this morning. The whole family loved them, we barely had any leftovers! Will definitely make a double batch next time.
Better than the ones in the store! 10/10
These are SO good & fluffy ! My whole family loves them 🙂
These were such a hit with my toddler and entire family! Making a second and third batch as we speak.
Another winner!
I added 1/2 cup of canned chickpeas (as mentioned by another reviewer. Thx for the tip!) and they turned out great! Kids (3 and almost 2yrs) gobbled them up and I found them hard to resist too!
Thanks Amy!
I have made these so many times since finding this recipe and they turn out perfectly each and every time! My kids, and everyone else who tries them, love them and beg for more! They are the *perfect* texture and have the lightest, but most delicious taste! I am so impressed!
They are 100% a dupe for Little Bites Muffins. Thank you so very much for creating such a perfect recipe!
Best little muffins! I love making them. My kids love helping. We all love eating them. Amy! YOU and your recipes are a gift!!
Absolutely delicious! Had to make more because the kids and husband ate them all so fast and requested more! I did add cinnamon and pumpkin spice along with some oats and 1 banana and they came out great! Handy to put in lunch boxes for a yummy treat as well! Thank you for a wonderful recipe!
Absolutely love these muffins!!!! My kids and husband love them as well. They are always delicious and moist every time.
My hostess muffin obsessed son ate these right up!
Amazing!!!!! All 4 kiddos and my husband and I loved these. I substituted avocado oil for the butter they came out delicious and perfect! Thank you!!
Made these for the first time last week, and my kids couldn’t get enough. They love Little Bites and now I can give them something I feel good about them eating. These are super simple to whip up — making my second batch now. I do find that it makes more than 24 mini muffins, but that’s just a plus for my famil!
Made these this morning with my 4 year old. They were a big hit with all the kids and grownups for a lazy Sunday breakfast.
These are sooooo good! I used 0% milk fat Greek yogurt and they turned out great. I also made them into 12 regular sized muffins. Will make these weekly!!!! I love them just as much as my toddler. Thank you!
These were so easy and so delicious. I ran out of Greek yogurt and substituted about 1/3 cup sour cream – easy swap. They are now in everyone’s lunch box for school/work today. these will definitely be in our rotation. Thanks for the recipe!
These are really good my whole family enjoys them. It makes way more than 24 mini muffins though. I just filled up a 24 mini muffin and a 6 regular mufin tray. Yesterday when I made them it was the same thing. I find it takes longer than 12 minutes for the minus as well. But other than that, they are great and easy and versatile.
Holy delicious, Batman! I make 1-2 recipes from this page every week for my toddler and this is BY FAR my absolute favorite. I ate 3 of these right out of the oven with my coffee 🙂 Soooo good!
So glad to hear that!
We’ve made these more times than I can count and they are always loved by kids and adults alike. Today we added purred chickpeas (puréed in food processor with the eggs) for an added bonus of fiber and protein. They held their consistency and came out great! No other adjustments were made. Thanks for creating such a hit for our family!
What a great idea! Can you kindly share how much chickpeas you added?
1 15 oz can! Drained and rinsed. I got the idea from an Ambitious Kitchen recipe 🙂
Absolutely delicious! This will definitely be another Yummy Toddler Food recipe that we make regularly
These were good! My 4 year old and 11 year old both loved them. My only complaint is that this recipe makes way more than 24 mini muffins. I have a standard size mini muffin pan and filled each one to the top and got about 40, which is more than i needed. If i had known it made that many, i would have halved the recipe.
Tried your recipe this morning. BIG HIT! The muffins came out perfect. I used the sugar instead of maple syrup as the little one is not a fan of MS. I used my Instant Pot yogurt which is pretty sweet so I cut back on the sugar a bit. And i only ever have salted sugar and I didn’t cut back on the salt but it was fine for me. I baked them for the full 12 minutes and they were perfect. Nice and soft, springy and moist. Recipe saved!
Thank you SO MUCH for the allergy substitutions on this one! I used Kite Hill plain unsweetened, almond milk and Earth Balance butter for a dairy-free and egg-free version. These were gobbled up immediately and are on a solid rotation at our house now!
I’ve made these about 6 times and can never get them out of the pan – what am I doing wrong!?
I recommend a nonstick pan and greasing with nonstick spray such as classic Pam. That’s the combination that I know works well. If your pan is nonstick but is more than a few years old, it may have lost it’s nonstick-ness. If you’re using something else to grease your pan, try Pam.
My family loves these and we make them frequently! Tonight I forgot to add the butter and used honey instead of sugar, and they still taste AMAZING! I used full fat greek yogurt too, so maybe that’s why they are still so good even without butter.
Hi! Curious if I could use buttermilk instead of Greek Yogurt?
thanks!
Hi- I haven’t made them that way but I bet you could.
Delicious! My four year old spotted sprinkles little bites at the store this morning, but was excited about making them ourselves together. It’s an easy recipe for a preschooler to measure and mix. And they taste great! Thank you.
I haven’t made these yet… should I avoid using fat free greek yogurt?
They’re best with greek yogurt that has some fat in them. It will work the same, but they may not be quite as moist.
My kids loved these! Maybe I didn’t fill the muffin pans as much as I should have because the recipe made 40, but no complaints here! I used chopped chocolate because I can’t find chocolate chips in my country, and I added sprinkles to make them even more fun.
These are so yummy! I love all your recipes.
In case anyone makes the same “mistake”, I accidentally used vanilla Greek yogurt instead of plain. I just halved the amount of vanilla and they came out perfect!
The texture on these is next level. Spongey and cloud like. I made them for my toddler and haven’t shared yet…but I promise I will…?
I fully support you enjoying as many as you want!
These came out perfect ! I love all your recipes because they are so easy with simple ingredients! My little guy loved them – the muffin itself is tender and delicious ! I plan to use it as a base for other muffins !
This is the best recipe! I’ve made this at least a dozen times. My kids now prefer these over the store bought versions.
Love these muffins. The first time I made with chocolate chips. Came out perfect. The second time I did blueberries instead. They tops were completely flat. They still taste amazing. No idea what I did wrong.
Mine came out deflated followed recipe to a T. What happened??
This just happened to me too! Not sure what happened either. They still taste delicious. I’ll try again.
Incredible muffins
I had a lot of trouble understanding what to do and all the measurements are in decimals. I used the 24 muffins and it made 48. The good things are the tased good and they were simple to make
Were you using the metric measurements? What was the issue with knowing what to do?
I’m obsessed with these muffins! They are so delicious. The whole family loves them! I’ve already made them twice. Yum! Question – if I were to use sugar instead of maple syrup, do I need to replace that amount of liquid somehow? Thanks!
Delicious! These came out amazing and I will def be making again. Maybe with blueberries next time!
Love these! Made them again with my 2 year old. It’s a forgiving recipe as I’m pretty sure a lot of the flour made it to the floor instead of the bowl. Delicious. We added chocolate and dried cranberries.
Can these be made into a cake?
We loved these!! So easy and delicious, and fun to make with our four year old.
These were so good. Would they bake okay in regular muffin tins for a little longer cook time?
I have sour cream can I use that instead of the yogurt?
I haven’t tried it so I can’t say for sure, but consistency-wise it’s similar so it may work
Sour cream worked for us! They were so good!
I have now learned to make a double batch every time because we devour these things! So delicious, my husband is as bad as the kids popping one almost every time he walks through the kitchen lol. Love that they have a little Greek yogurt protein as my 3 yr old isn’t into meat at the moment. Such a fun recipe to make together abs feel good about! We used to buy the little bites which were speedy so these are awesome and we all prefer the taste too!
I’m so glad!
Made them for my two-year-old used blueberries instead of chocolate chips. One question how do I stop eating them. They are so good.
These are wonderful! Easy to make… my 3 year old loved helping bake these. We’ve never had the store bought version so I’m not sure the comparison, but I do know my kids have devoured them! 🙂
So delicious! My 4-year-old loves the store bought ones, and couldn’t tell the difference – he devoured them! Mine made 36 mini muffins? not sure if I did something wrong somewhere along the way, but they tasted amazing and I wasn’t mad that there were more than I was expecting!
Made them 2 hours ago and already half are gone! Such a good recipe!
The best recipe and so easy and quick to make. Love the chewy but fluffy texture!
These were fantastic! I made them for a play date and everyone loved them.
HI, I made these muffin but they came out heavy and not fluffy at all! I am not sure what I did wrong! they also tasted more like yogurt than anything else! helpp
Maybe check that the baking soda is fresh?
I can’t wait to try these! My son loves the store bought muffins, but it’s getting expensive. Any thoughts on pumpkin or banana versions? Those are his favorite. I might also try strawberry.
I think you could likely do half pumpkin and half yogurt and add 1 teaspoon pumpkin pie spice (and omit the chocolate chips) for a pumpkin one. I haven’t tried the strawberry flavor!
I have made these at least a dozen times now and can’t say enough good things. My kids love them (and so do I). I do two batches usually and make some with blueberries and then freeze them to microwave quickly for busy mornings.
I’m so glad to hear it!
So easy, so versatile and delicious! I didn’t have eggs so I’m substituted applesauce and they’re perfect. Thanks for this fantastic recipe –
I don’t have a mini muffin pan so I’ll be using a regular muffin pan, how long should they bake for?
Probably 16-18 minutes or so
These are perfect. So fluffy and addicting. My almost 2 and 3 year old devoured them, along with myself and my husband. Well done!
I’m so glad!
Wow these are awesome! So fluffy and light. I was a little thrown off by the batter because it was so airy and almost spongey but they turned out great. Thanks!
They tasted great and kids loved them. They came out completely flat though which was disappointing. Not sure why it did that.
I’m glad they enjoyed them. Can I ask which type of yogurt you used?
So good! Easy to make and delicious!
We love these! Definitely going to be a staple for us!
I made these for my 16mo daughter. Mom, dad, and baby all loved them!
Oh em gee! Delicious. Super easy. So fluffy. Absolutely perfect and even better than the bagged mini muffins. This recipe is going to get a lot of use. I’m supposed to save some for my toddler, right? 😉
These muffins are great!! From my big kids, 9 and 7, to my toddler, 3 years old….everyone loved them! I didn’t love buying the little bites, we have only bought them a handful of times as a treat, but these taste way better and MUCH better ingredients, thanks for testing out this recipe and sharing!
These are so good and so easy to make! My grandson has turned into a bit of a picky eater and doesn’t always want much for breakfast so I thought I would give these a try and hope for the best. I made half with blueberries (for him) and half with chocolate chips (for me) and I added a scoop of plain protein powder to boost the protein. He really liked them! (hooray!) I’ll be trying your ABC muffins next. 🙂
So easy. So delicious. Definitely recommend. Loved making this healthier version of Little Bites with some added protein. My 3 year old loved them!
I’ve made these twice now, and they’re so yummy and bouncy! Great texture. Great yummy taste. Each time I pull them out of the oven to cool, they deflate a good amount. Maybe I need to keep them in the oven a minute more? But who cares, deflated or not, these are super yummy.
Made them this morning and by lunchtime they are almost gone! My 6 year olds gobbled them up. Great muffin recipe as always from you!
Omg !! These are so delicious and better then the little bites. Loved them. Thanks for the recipe .
I’m so glad!
These are perfect! We are a family of five and they were gone in less than 48 hours. Used cake flour to make them a little more dessert-y and vanilla nondairy Siggis (this works really well as a dairy- free sub!) Thanks Amy!
Awesome!
So yummy!
This is our new favorite muffin recipe, and I’ve tried a lot over the years. Delicious flavor and baked up perfectly.
So so good. Tastes like a chocolate chip cookie in muffin form 🤤 definitely will be making more!
Delicious!! Both my kiddos loved these (5 and 7), they’ll be a perfect snack for school. We used half the chocolate chips and they were plenty sweet. Don’t know what Little Bites are but we love these!
I’m so glad!
Thank you for this recipe!! I made these with my toddler, she loves them (and so do I)! They came out perfect, I will make them again. I only had white whole wheat flour on hand but it didn’t seem to matter at all. My toddler always picks out chocolate from items (I know, I don’t understand this) so I stirred in frozen wild blueberries instead of chocolate chips and they turned out fantastic. I’m always wary of “healthified” versions of traditional foods, but these deliver. Also, I’m always looking for quick items to offer at snacks or to get breakfast on the table fast; these are perfect for that. Thank you for your fantastic reccipes.
Your recipes never disappoint! These muffins were so fluffy and moist. I opted to use sugar since I didn’t have maple syrup. Did half blueberry and half chocolate chips. Will definitely be making a double batch next time to freeze!
They were delicious my toddler really enjoyed them. I also did half chocolate chip and blueberry and used half all purpose flour and whole wheat flour.
Wow! These taste amazing!! So moist and tender!
Love your recipes!!!!!! Especially this one 🙂
Best. Muffins. Ever. My three kids were absolutely obsessed with these and so am I! Thank you for a fantastic recipe!
Such a tasty and fast/easy recipe to make! My boys devoured them, such a great recipe!
These came out great! I used spelt flour (1:1) and they were I were perfectly moist. I also used dark chocolate instead. I will definitely be making these again and trying different add ins. Husband and toddler approved. 🙂
I make them with blueberry,sooo good and soft!
My kids LOVE these. Thank you SO much for including the egg free tips. So helpful.
These were delicious!! I used blueberries instead of Choc chips. Thanks for sharing x
These are fantastic! So light and fluffy! Instead of chocolate chips, I subbed lemon zest, 1/4c lemon juice, and a tablespoon of poppyseeds to make lemon poppyseed muffins. Huge hit with my 3-year-old (and my husband).
I love the sound of that!
I used whole wheat flour instead and still came out fluffy and delicious! Thanks for always inspiring me to bake for my girls!
I’m so glad to hear that!
These turned out great! It was super fast and I had everything on hand! Will definitely be making these again:)
Made these with blueberries, yummy!!
Hi, I would like to try making this recipe, can I use unsweetened almond milk yogurt? Dairy free. Thank you in advance 😊
Yes, I think that will work!
These turned out so good. It’s the perfect thing to keep on hand for a quick snack!
Husband & toddler approved! So easy & soooo yummy!
Wow. Add it to the list of my muffin obsession!!!
I made these today! They were so moist and good. The texture was spot on. I used a regular muffin pan and baked for 15 minutes. Also followed your egg-free option and they turned out great! Thank you for always offering allergy-friendly options, it is so appreciated. They are almost gone already. 🙂
I’m excited to try this recipe!
These are delicious! I subbed out regular yogurt for Greek yogurt and applesauce for the sugar. I’d say they are less sweet and more dense then a regular muffin but taste delicious! Oh and I did blueberries as well.
I’m glad to hear it! (I think the applesauce would change the texture a bit but I’m glad they worked out well!)
How long would you bake if using a regular muffin tin?
In the 14-16 minute range I’d guess.
The recipe says “stir together the flours” but there is only one flour in the ingredients. Is the plural an error or should there be another flour?
Just a typo, I fixed it!
Delicious! These turned out super fluffy and moist with just the right amount of sweetness. I used honey and flax eggs and they turned out great!
Delicious! Split the batter to make a dozen blueberry and a dozen chocolate chip. Enjoyed by toddlers and parents alike!
I got motivated to bake these this morning and they turned out great and were super easy to make. I did not have Greek
Yogurt on hand so I used whole milk and my batter made 48 muffins.
That’s great! You’ll have a nice freezer stash to enjoy too!