Mini Chocolate Chip Muffins
on Jan 25, 2022, Updated Jun 10, 2025
These easy Mini Chocolate Chip Muffins are the best healthy muffins for kids! They taste as good as store bought and are made with better ingredients.
These mini chocolate chip muffins are delicious!
These mini chocolate chip muffins are my kids’ favorite muffin recipe and they are gone in 1-2 days MAX when I make them.
They are inspired by my favorite greek yogurt chocolate chip muffins, but made into mini muffins!
My little ones devour these muffins and I love eating them myself for a snack or breakfast.
These chocolate chip muffins are made with wholesome ingredients like greek yogurt and maple syrup and and taste amazing!
They are a better alternative that you can feel good about feeding your family.
⭐️Review⭐️
“These came out AMAZING!!” -Carrie
Ingredients Needed
Here is the line up of what you will need to make your own little bites copycat muffins. The full recipe and instructions is at the bottom of this post.
- Greek Yogurt: you need plain full fat unsweetened Greek yogurt for this recipe. It makes the muffins so fluffy and adds a bit of protein too!
- Unsalted butter
- Eggs
- Vanilla extract
- Salt
- Baking powder and baking soda: our leavening agents.
- Pure maple syrup: my favorite all natural sweetener to use when baking for kids.
- All-purpose flour: or whole wheat pastry flour.
- Mini chocolate chips: mini chocolate chips mean there is chocolate in every bite!
How to make chocolate chip mini muffins
Step 1: Add the dry ingredients to a mixing bowl: flour, salt, baking soda, and baking powder. Whisk them together until combined.
Step 2: In a separate mixing bowl, combine the wet ingredients for the muffins together. Whisk the greek yogurt, maple syrup, vanilla, and melted butter together. Whisk in the eggs.
I love using greek yogurt in muffin recipes because it adds such a great fluffiness to the muffins. These healthy chocolate muffins are another favorite of ours that uses greek yogurt.
Once you have combined the wet ingredients together, it’s time to finish mixing the muffin batter.
Step 3: Stir the dry ingredients into the wet ingredients, until just combined. Do not over mix as this can result in dense muffins.
Step 4: Fold in the mini chocolate chips into the muffin batter using a rubber spatula.
Step 5: Grease a mini muffin tin with cooking spray. Distribute the muffin batter evenly into the 24 mini muffin cups. Top the muffin batter with additional mini chocolate chips.
Joy’s Tip
My favorite tool for making mini muffins is a mini cookie scoop. It make the process of adding the batter to the pan go a lot quicker!
Step 6: Bake the mini chocolate chip muffins at 350°F for 12-14 minutes, or until a toothpick inserted comes out clean.
Allow the mini muffins to cool several minutes, then run a knife along the edges to remove them onto a wire cooling rack.
How to store
Store any leftover mini muffins in an airtight bag or container in the refrigerator for 3-5 days.
My kids and I usually eat the whole batch within a few days. It’s hard to just eat one when they are so good!
My kids love them, I love them, and they are a great sweet treat, snack or breakfast. Just look at that fluffy texture!
This really is the perfect healthy muffin recipe for kids.
It’s made with minimal added sugar and there is chocolate in every bite.
If you love this recipe, be sure to check out this Greek Yogurt Snack Cake and Chocolate Snack Cake made with the same ingredients!
Mini Chocolate Chip Muffins
Ingredients
- 1 cup plain full fat Greek yogurt
- ¼ cup unsalted butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup maple syrup
- 1 ½ cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Whisk together the flour, salt, baking soda, and baking powder in a mixing bowl.
- In a separate mixing bowl, whisk together the greek yogurt, maple syrup, vanilla, and melted butter. Whisk in the eggs.
- Add the dry ingredients to the wet and stir until just combined with a rubber spatula (do not over mix).
- Fold in the mini chocolate chips.
- Spray a mini muffin pan with nonstick spray.
- Distribute the batter evenly into the muffin pan and top with additional mini chocolate chips, if desired.
- Bake the mini muffins at 350°F for 12-14 minutes, or until a toothpick inserted comes out clean.
- Coo the muffins for 2-3 minutes in the pan, then remove them onto a wire cooling rack to cool completely.
Love. We used gluten free flour, honey and chopped up dark chocolate chips. Cooked for 13/14 minutes.
Yay! So glad to hear someone making them gluten free successfully, thanks for sharing!
These were so easy and so tasty!
So glad you enjoyed the recipe Julie!
How many muffins per serving? Is each muffins 113 cal?
Yes, the nutritional information is per 1 muffin.
These are so good! Has anyone tried them with GF flour? I’d like to make them for a friend with celiac.
I made these today and they are deliciously adorable!!! Just like the little bites but they definitely taste way better,just a quick question though,what is the best way to store them? Last time I made muffins with Greek yogurt they molded within a couple days,I had them in an air tight container on our counter,should I store them in the fridge instead?
So glad you enjoyed them! I store mine in the fridge in an airtight bag and they do keep better. I’ve also frozen them with great results!
Would vanilla Greek yogurt work as well?