They taste as good as store bought, but have a little extra nutrition!
– all purpose flour – baking powder – baking soda – salt – maple syrup – plain Greek yogurt – eggs – unsalted butter – vanilla extract – chocolate chips
Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray and set aside while you move on to step 2.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt. To make gluten free: use cup for cup gluten-free flour.
In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla. I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer.
Gently stir the yogurt mixture into the flour mixture. To make this egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
Stir in the chocolate chips. I prefer mini chocolate chips since they are more evenly distributed through the muffins but you can use regular ones if you prefer.
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. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge.