Chocolate Chip Mini Muffins
Serves 48
This mini muffins recipe is a perfect grab-and-go breakfast or after school snack. The muffins are moist, tender, and filled with gooey chocolate chips. They're a great treat to make with kids—my son Ollie loves to mix the batter!
Ingredients
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- 1 cup whole milk Greek yogurt
- 2 large eggs
- ½ cup milk
- ½ cup cane sugar
- ½ cup vegetable oil or other neutral oil, plus more for the pan
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and lightly oil or spray two (24-cup) mini muffin tins.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and nutmeg.
- In a large bowl, whisk together the yogurt, eggs, milk, sugar, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in the chocolate chips.
- Evenly divide the batter among the prepared muffin tins, adding about 1 tablespoon to each muffin cup.
- Bake for 10 to 13 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.