Mini Chocolate Chip Muffins
Updated Mar 28, 2026
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.
The best mini chocolate chip muffins
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⭐️
“We’ve made a batch of these almost every week for a few months now! So yummy, they get devoured so fast!“
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 nice boost of protein too!
- Unsalted butter: you can also substitute this for melted coconut oil if you want.
- Eggs
- Vanilla extract
- Salt
- Baking powder and baking soda: this combination gives the muffins a great fluffiness.
- 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. They also freeze well and will keep up to 2 months in the freezer in an airtight container.
More Muffin Recipes
My kids love them, I love them, and they are a great sweet treat, snack or breakfast. Just look at that fluffy texture!
We usually eat the whole batch within a few days. It’s hard to just eat one when they are so good!
This really is the perfect healthy muffin recipe for kids. It’s made with minimal added sugar and they are always a hit with the whole family!
If you love this recipe, be sure to check out this Greek Yogurt Snack Cake and Chocolate Snack Cake made with similar 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.
- Cool the muffins for 2-3 minutes in the pan, then remove them onto a wire cooling rack to cool completely.
Do I need to refrigerate these after cooking ?
Yes, I would since they contain Greek yogurt. They will keep for 3-5 days in the refrigerator.
These are so delicious! Way better than store bought and my kids devour these!!!
These were great, both of my boys (one being very picky) loved them!
So glad you enjoyed the recipe Samantha!
These are the biggest mini muffins I’ve ever seen definitely recommend making it into more than 24! But my toddler LOVES them!
I replaced the maple syrup with honey (because it’s what I had) and added 2 mashed up very ripe bananas! They are in the oven now and smell so good. I can’t wait to try them! With the added bananas I think I will get 48 muffins (first 24 are in rn)
Think I could sub gluten free flour?
I haven’t tried it myself but another commenter said they did with success!
So good! Just a question Is the 113cals calories for one muffin?
When based on 24 mini muffins, yes. However I will say these make rather jumbo sized mini muffins. I have also made this recipe and divided it to make 36 muffins. For that amount they would be around 75 calories each.
How long should I bake if I make these into regular sized muffins?
18-22 minutes at 350, or until a toothpick inserted comes out clean 🙂