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.

ingredients in chocolate chip mini muffins
  • 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.

how to make mini chocolate chip muffins step by step
  1. Stir together the wet ingredients.
  2. Stir together the dry ingredients, then mix in the wet. Add the chocolate chips.
  3. Divide among a greased mini muffin pan.
  4. 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.)

baked mini chocolate chip muffins on rack

Frequently Asked Questions

How long can I store these muffins?

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.

How are these different from store-bought Little Bites?

They have less sugar, twice as much protein, and you have the ability to control more of the ingredients.

What should I serve these with?

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.

mini chocolate chip muffins on blue plate

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)

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!
5 from 253 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Breakfast
Calories 175kcal
Servings 12 (Makes 24 mini muffins)


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk plain Greek yogurt
  • 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


  • 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.



  • 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.


Serving: 2muffins, Calories: 175kcal, Carbohydrates: 23g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 155mg, Potassium: 67mg, Fiber: 1g, Sugar: 13g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2021.

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How many stars would you give this recipe?


  1. 5 stars
    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.

  2. 5 stars
    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!!!! ☺️

  3. 5 stars
    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!

  4. 5 stars
    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.

    1. 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!

  5. 5 stars
    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!!

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 5 stars
    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 🙂

      1. It may work in conjunction with a nonstick pan, but it is likely to not work as well as a classic baking spray.

  9. 5 stars
    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.

  10. 5 stars
    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!

    1. 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.

  11. 5 stars
    This recipe is excellent! I swapped the chocolate chips for chopped strawberries and they are the perfect treat for my 15 month old.

  12. 5 stars
    This recipe was very easy to make and oh so tasty! My 3 y.o. Loved to help and especially loved the taste.

  13. 5 stars
    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.

  14. 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! 🙂

  15. 5 stars
    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!

  16. 5 stars
    I followed the recipe exactly and they turned out beautifully. Toddler and adult approved ! Yum

  17. 5 stars
    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.

  18. 5 stars
    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

  19. 5 stars
    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

  20. 5 stars
    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!

  21. 5 stars
    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”

  22. 5 stars
    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! ☺️

  23. 5 stars
    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.

  24. 5 stars
    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!

  25. 5 stars
    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!

  26. 5 stars
    Best little muffins! I love making them. My kids love helping. We all love eating them. Amy! YOU and your recipes are a gift!!

  27. 5 stars
    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!

  28. 5 stars
    Absolutely love these muffins!!!! My kids and husband love them as well. They are always delicious and moist every time.

  29. 5 stars
    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!!

  30. 5 stars
    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!

  31. 5 stars
    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.

  32. 5 stars
    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!

  33. 5 stars
    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!

  34. 5 stars
    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.

  35. 5 stars
    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!

  36. 5 stars
    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!

  37. 5 stars
    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.

  38. 5 stars
    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!

  39. 5 stars
    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!

    1. 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.

  40. 5 stars
    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.

  41. 5 stars
    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.

    1. 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.

  42. 5 stars
    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.

  43. 5 stars
    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!

  44. 5 stars
    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…?

  45. 5 stars
    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 !

  46. 5 stars
    This is the best recipe! I’ve made this at least a dozen times. My kids now prefer these over the store bought versions.

  47. 5 stars
    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.

  48. 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

  49. 5 stars
    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!

  50. 5 stars
    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?

  51. 5 stars
    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!

  52. 5 stars
    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.

  53. 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! 🙂

  54. 5 stars
    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!

  55. 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

  56. 5 stars
    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.

    1. 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!

  57. 5 stars
    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.

  58. 5 stars
    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 –

  59. 5 stars
    These are perfect. So fluffy and addicting. My almost 2 and 3 year old devoured them, along with myself and my husband. Well done!

  60. 5 stars
    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!

    1. 4 stars
      They tasted great and kids loved them. They came out completely flat though which was disappointing. Not sure why it did that.

  61. 5 stars
    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? 😉

  62. 5 stars
    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!

  63. 5 stars
    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. 🙂

  64. 5 stars
    So easy. So delicious. Definitely recommend. Loved making this healthier version of Little Bites with some added protein. My 3 year old loved them!

  65. 5 stars
    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.

  66. 5 stars
    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!

  67. 5 stars
    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!

  68. 5 stars
    This is our new favorite muffin recipe, and I’ve tried a lot over the years. Delicious flavor and baked up perfectly.

  69. 5 stars
    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!

  70. 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.

    1. 5 stars
      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!

  71. 5 stars
    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.

  72. 5 stars
    Best. Muffins. Ever. My three kids were absolutely obsessed with these and so am I! Thank you for a fantastic recipe!

  73. 5 stars
    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. 🙂

  74. 5 stars
    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).

  75. 5 stars
    I used whole wheat flour instead and still came out fluffy and delicious! Thanks for always inspiring me to bake for my girls!

  76. 5 stars
    These turned out great! It was super fast and I had everything on hand! Will definitely be making these again:)

  77. Hi, I would like to try making this recipe, can I use unsweetened almond milk yogurt? Dairy free. Thank you in advance 😊

  78. 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. 🙂

  79. 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.

    1. I’m glad to hear it! (I think the applesauce would change the texture a bit but I’m glad they worked out well!)

  80. 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?

    1. 5 stars
      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!

  81. 5 stars
    Delicious! Split the batter to make a dozen blueberry and a dozen chocolate chip. Enjoyed by toddlers and parents alike!

  82. 5 stars
    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.