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 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.
Can i use soy milk instead of yogurt?
I haven’t tried it that way so I can’t say for sure, but I would start with 3/4 cup so the batter isn’t too runny.
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!