Go Back
+ servings
mini-chocolate-chip-muffins-on-counter

Chocolate Chip Mini Muffins (Little Bites Copycat)

Amy Palanjian
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 35 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine American
Servings 12 (Makes 24 mini muffins)
Calories 175 kcal

Ingredients
 
 

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk plain Greek yogurt
  • 1/3 cup maple syrup (or sugar)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 3/4 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 1/2 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.

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.
  • 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 1/2 cup milk and use 3/4 teaspoon baking soda.
  • Gluten-free: Use cup for cup gluten-free all purpose flour.
  • Dice up as needed for younger eaters.
  • Try blueberries instead of chocolate chips as a yummy alternative.

Nutrition

Serving: 2muffinsCalories: 175kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 40mgSodium: 155mgPotassium: 67mgFiber: 1gSugar: 13gVitamin A: 184IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword chocolate chip mini muffins, chocolate chip muffins
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!