Mini muffins have a serious grip on my kids—like, breakfast, lunchbox, and after-school snack level love. And these Mini Chocolate Chip Muffins are the soft, fluffy, chocolate-studded bites they ask for on repeat. Made with white whole wheat flour, Greek yogurt, and just the right touch of sweetness, they’re a better-for-you take on the store-bought kind.
I’ve made these muffins so many times lately I could probably whip up a batch with my eyes closed. End-of-school chaos? These muffins single-handedly saved my sanity. I mean, between final projects, field days, talent shows, and a million sign-this-form moments, May felt like a full-on marathon (Maycember is so real).
These muffins came through every single time.
☑️ Served warm with a side of fruit for a fast breakfast
☑️ Tucked into lunchboxes with a hard-boiled egg, strawberry yogurt, and some granola
☑️ Handed out in the car along with string cheese before softball practice
The packaged ones from school were the inspiration, but I wanted more staying power and better ingredients. It took a few tweaks to land on the right combo, less sugar, whole wheat flour for extra fiber, and yogurt to give it a protein bump. My kids were hooked. And honestly? So was I. These are muffins you’ll feel good about and that your kids will actually eat (and request again and again).
#mymomhack: Mini muffins = big time saver. I like to freeze half the batch in a ziplock bag so I’ve got an easy snack or lunchbox add-in ready to go. Just microwave for 30 seconds at a time until warm, or defrost them in the fridge overnight. You’ll thank yourself later, I promise.
Ingredients
Let’s Get Baking
- 1 cup white whole wheat flour (see notes)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek whole milk yogurt
- 1/4 cup vegetable oil or melted butter – slightly cooled,
- 1/4 cup light brown sugar, can also use pure maple syrup
- 1/4 cup white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp milk of choice, regular, almond, oat, cashew
- 1 tsp apple cider vinegar
- 1/4 cup mini chocolate chips, plus 2 tbsp for sprinkling on top
Prevent your screen from going dark
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Preheat oven to 375° F for a light muffin tin or 350° for a dark muffin tin. Line or spray a mini muffin pan.
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In a large bowl, whisk the flour, baking powder, baking soda, and salt.
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In a medium bowl, whisk together the yogurt, butter, brown sugar, sugar, egg, vanilla extract, milk and apple cidar vinegar.
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Add the wet ingredients into the bowl with the dry ingredients and mix until the ingredients are just about combined.
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Add the chocolate chips, and stir until all ingredients are just combined. Do not overmix.
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Spoon the batter into the muffin cups until 2/3 full.
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Sprinkle a few more mini chocolate chips on top (optional)
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Place the muffin tin into the oven and bake for 12-15 minutes or until golden brown.
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Take out of the oven and let cool in the pan.
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.
Note on Flours: you can use all-purpose flour, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. If using whole wheat flour, you may need to add additional milk as the batter will be thicker.
Apple Cider Vinegar: helps activate the baking powder, making for a fluffier muffin. It is optional.
Mini Chocolate Chips: I prefer mini chocolate chips over regular size in these mini muffins, but regular chips will also work.
Serving: 1mini muffin, Calories: 70kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 0.71g, Cholesterol: 8mg, Sodium: 87mg, Fiber: 0.55g, Sugar: 5g, Calcium: 31mg, Iron: 0.23mg