These Mini Chocolate Chip Muffins are perfectly moist and tender, tasting just like the store-bought ones—but with a healthier twist! They’re irresistibly delicious and a total game-changer if you’ve got fans of Little Bites in your home. Trust me, they won’t last long!
If you love classic chocolate chip muffins, check out my Best Chocolate Chip Muffin Recipe for a bakery-style version!
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Every time I walk by that giant stack of Little Bites muffin boxes at the store, I can’t help but think about making a version of my own. I’m not usually one for copycat recipes, but something about those muffins stuck with me—I knew I could create a super tender, delicious muffin my kids would love.
By using yogurt, cutting down on the sugar, and keeping things simple, these muffins turned out to be the kind of homemade snack I’m excited about (and honestly, I snack on them too)!
All three of my kids are crazy about them. They’re the perfect snack for preschoolers, after-school hunger, or to slip into a lunchbox. It’s definitely one of the most popular muffin recipes I make.
Ingredients You Need
Here’s a quick rundown of what you’ll need for this recipe, so you can grab everything at the store and be ready to bake!
All-purpose flour: Regular all-purpose flour is key to making these muffins light and fluffy.
Baking powder and baking soda: The combination of both helps the muffins rise properly and stay tender.
Maple syrup: I love using maple syrup to add just a touch of sweetness, but honey or granulated sugar works too.
Plain Greek yogurt: Greek yogurt adds a nice texture to the muffins. If you only have regular yogurt, that’s fine, but you may need to add a little more flour. Check the Notes at the end of the recipe for more details.
Eggs: Large eggs help bind everything together and create tender muffins.
Unsalted butter: I always bake with unsalted butter so I can control how much salt is added.
Vanilla extract: Vanilla adds that perfect, warm flavor that pairs beautifully with chocolate chips.
Chocolate chips: I prefer mini chocolate chips for these mini muffins, but regular-sized chips work just as well.
Rosie’s Tip: For allergy-friendly variations, check the Notes at the bottom of the recipe for ways to make these muffins egg-free, dairy-free, and gluten-free.
How to Make Mini Chocolate Chip Muffins
Here’s an overview of the process so you know what to expect. Scroll down to the bottom of the post for the full instructions, including timing and ingredient amounts.
Mix the wet ingredients together in one bowl.
Combine the dry ingredients in another bowl, then mix them into the wet ingredients. Stir in the chocolate chips.
Divide the batter evenly among a greased mini muffin pan.
Bake! These muffins cook quickly, so be sure to set your timer and avoid overbaking for the best texture.
Once baked, use a small knife to help transfer the muffins to a wire rack to cool completely.
Rosie’s Tip: Avoid using paper cupcake liners, as they may cause the muffins to stick. Nonstick spray works much better.
For another muffin favorite, check out my Coffee Cake Muffin Recipe for a spiced, buttery treat!
Best Tips for Success
- I recommend using whole milk Greek yogurt for this recipe, but regular yogurt works too. If you use regular yogurt, add 2 extra tablespoons of flour to make sure the batter isn’t too runny.
- If you don’t have maple syrup, you can swap it for an equal amount of sugar.
- Dairy-free: Opt for a plant-based Greek-style yogurt (like Siggi’s) and replace the butter with a neutral oil like canola.
- Egg-free: Simply omit the eggs, add ½ cup milk, and use ¾ teaspoon of baking soda.
- Gluten-free: Use a cup-for-cup gluten-free all-purpose flour, like the one from King Arthur Flour.
For more baking science, read this guide on why yogurt makes baked goods soft and tender from Yahoo Life!
Frequently Asked Questions
How do you know when mini muffins are done?
To know when mini muffins are done, you can use a toothpick or cake tester. Insert it into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are done. You can also gently press the top of a muffin, and if it springs back, it’s a good sign they’re fully baked.
How long can I store these muffins?
Once cooled, you can store these muffins in an airtight container at room temperature for up to 3 days. They’ll last up to 5 days in the fridge, but they may firm up when cold, so you might want to warm them briefly before serving.
How are these different from store-bought Little Bites?
These muffins have less sugar, twice the amount of protein, and allow you to control the ingredients, making them a healthier option overall.
What should I serve these with?
We often enjoy them for breakfast or as a snack with cut-up fruit. They also pair great with a smoothie, a cheese stick, or other lunch snacks.
Mini Chocolate Chip Muffins
Equipment
- Mini Muffin Pan
- Mixing Bowl
- Chocolate Chips
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°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, combine the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently fold the yogurt mixture into the flour mixture.
- Stir in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling them to the edge (about 1 ½ tablespoons per mini muffin cup).
- Bake for 10-12 minutes, or until the edges are lightly golden and a cake tester inserted into the center comes out clean. Be sure not to overbake.
- Remove from the oven and let the muffins cool in the pan for 2 minutes. If needed, run a paring knife around the edges to loosen them, then carefully transfer the muffins to a wire rack to cool completely.
Notes
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge in an airtight container for up to 5 days. If storing in the fridge, you may want to warm them slightly before serving, as they will firm up when cold.
- To freeze, place the muffins in a freezer bag, removing as much air as possible, and store for up to 3 months. Thaw at room temperature or microwave in 15-second intervals.
- I like to use whole milk Greek yogurt in this recipe, but regular yogurt works too. If you use regular yogurt, just add 2 extra tablespoons of all-purpose flour to prevent the batter from becoming too runny.
