Description
Soft, bite-size chocolate muffins made with whole-milk Greek yogurt, pure maple syrup, cocoa powder, and mini semisweet chocolate chips. They make an easy breakfast, lunchbox snack, or freezer-friendly treat.
Ingredients
Scale
- 1 cup plain whole-milk unsweetened Greek yogurt
- ⅓ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon fine salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup mini semisweet chocolate chips
- Nonstick cooking spray, for the muffin pan
Instructions
- Preheat the oven to 350°F and coat a mini muffin pan thoroughly with nonstick cooking spray.
- Whisk the flour, cocoa powder, salt, baking powder, and baking soda together in a large mixing bowl until evenly combined.
- In a separate bowl, whisk the Greek yogurt, vanilla extract, melted butter, and maple syrup until smooth.
- Add the eggs to the wet ingredients and whisk until the mixture looks uniform.
- Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until nearly combined.
- Fold in the mini chocolate chips just until no dry flour remains. Do not overmix.
- Scoop the batter into the prepared mini muffin cups, filling each cup about three-quarters full.
- Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out without wet batter.
- Cool the muffins in the pan for 2 to 3 minutes.
- Transfer the muffins to a wire rack and cool completely before storing.
Notes
- The recipe makes 36 mini muffins, so you will need one full 24-cup pan plus 12 additional cups or a second baking round.
- Let the melted butter cool slightly before mixing it with the yogurt and eggs.
- Measure the flour lightly and avoid overmixing the batter.
- Begin checking the muffins at 12 minutes because mini muffins can dry out quickly.
- Store cooled muffins in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 88
- Sugar: 5
- Sodium: 43
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1.2
- Trans Fat: 0.1
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
- Cholesterol: 14