These Little Bites chocolate chip muffins recipe rise beautifully, stay tender for days, and taste like a fresher, more flavorful version of the classic muffins. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
Packed with chocolate chips and made with Greek yogurt, these bite-sized treats are easy to whip up and perfect for kids’ lunches, snacks, or grab-and-go breakfasts.
INGREDIENTS FOR THE MUFFINS
– All-purpose flour
– Baking powder
– Baking soda
– Salt
– Plain Greek yogurt
– Maple syrup
– Unsalted butter
– Eggs
– Vanilla extract
– Mini chocolate chips
Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin pan with nonstick spray.
STEP 1: PREP THE PAN
STEP 2: MIX DRY INGREDIENTS
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
STEP 3: MIX WET INGREDIENTS
In a separate bowl, mix together the greek yogurt, maple syrup, melted butter, eggs, and vanilla extract. Stir until smooth.
STEP 4: COMBINE WET & DRY
Gently fold the wet ingredients into the dry ingredients. Mix just until combined. Fold in the chocolate chips.
STEP 5: FILL THE MUFFIN PAN
Fill each muffin cup almost to the top (about 1½ tablespoons of batter each).
STEP 6: BAKE
Bake for 10–12 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
STEP 7: COOL
Let the muffins cool in the pan for 2 minutes.
Transfer to a wire rack to finish cooling.
PRO TIPS
- Use whole-milk Greek tyogurt for a rich, moist texture
- Sprinkle extra chocolate chips on top for a bakery-style finish
- Replace yogurt with mashed banana for banana chocolate chip muffins
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