Greek Yogurt Chocolate Chip Muffins
A better-for-you mini muffin recipe kids (and adults) will gobble up! These homemade muffins use vanilla Greek yogurt for a boost of protein as well as whole wheat flour for added nutrition. Thoroughly tested to ensure to get just the right proportions of the good stuff that you'd never know they're any different from a standard, light and fluffy mini chocolate chip muffin!*A single batch makes 22-24 mini muffins
Servings: 22 Servings
Calories: 82kcal
Equipment
- Small Cookie Scoop (optional, but helpful for portioning out the batter)
Ingredients
- 1 large egg
- ½ Cup vanilla Greek yogurt (we like the 2% vanilla bean from Cabot)
- ¼ Cup neutral oil (vegetable or canola)
- 2 Tabelspoons milk of choice (we use 2% dairy milk)
- ½ teaspoon vanilla extract
- ⅓ Cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ Cup all-purpose flour
- ½ Cup whole wheat flour
- ½ Cup mini chocolate chips + more for topping if desired
Instructions
- Prep. Preheat the oven to 350°F. Fill 22-24 mini muffin cups with mini liners or grease the cups with non-stick baking spray (wiping off the top of the pan to prevent burning).
- Mix together the wet ingredients. In a large mixing bowl, whisk together the egg, yogurt, oil, milk, and vanilla extract. Then whisk in the granulated sugar.1 large egg, ½ Cup vanilla Greek yogurt, ¼ Cup neutral oil, 2 Tabelspoons milk of choice, ½ teaspoon vanilla extract, ⅓ Cup granulated sugar
- Slowly mix-in the dry ingredients, starting with the baking powder, baking soda, and salt. Mix until about 75% combined (you’ll still see streaks of flour at this point).¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ Cup all-purpose flour, ½ Cup whole wheat flour
- Add in the chocolate chips. Gently fold in the mini chocolate chips until JUST combined (a few lumps are ok! Do NOT overmix).½ Cup mini chocolate chips + more for topping if desired
- Rest the batter. Allow the batter to rest for about 10-minutes (skip if you don’t have time, but this helps the muffins rise best).
- Transfer the batter to the prepared muffin cups. Fill the muffin cups evenly (about ⅔ full) - I like to use a small cookie scoop to do this. Sprinkle a few extra mini chocolate chips on top of each muffin if desired.
- Bake on the oven's middle rack until a toothpick comes out clean (about 9-14 minutes). Start checking on the early side of the time window to help prevent overbaking / drying them out.
- Cool. Let the mini muffins cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.
Video
Notes
Storage: Place fully cooled muffins into an airtight container and store at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week, though they're best enjoyed within the first few days. These muffins also freeze well. See notes above in the blog post for detailed instructions.
Nutrition
Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 16mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 0.3mg
