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Lunchbox Mini Chocolate Chip Muffins Recipe

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★★★★★

4.8 from 112 reviews

These Lunchbox Mini Chocolate Chip Muffins are perfectly bite-sized treats, bursting with mini chocolate chips and a tender crumb. Made with simple pantry ingredients including Greek yogurt for extra moisture, they bake quickly and are ideal for snacks, lunchboxes, or a sweet breakfast treat.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (120g) plain Greek yogurt (nonfat or 2%), at room temperature
  • 6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120g/ml) whole milk, at room temperature

Add-ins

  • 3/4 cup (128g) mini chocolate chips

Instructions

  1. Preheat and prepare pans: Preheat your oven to 375°F (190°C). Prepare a 24-count mini muffin pan by spraying it with nonstick spray or lining it with mini muffin liners; if using liners, lightly spray them as well. Since the recipe yields about 32 mini muffins, either prepare a second pan or plan to bake in batches, keeping leftover batter at room temperature.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside for later.
  3. Combine wet ingredients: In a large bowl, whisk the plain Greek yogurt, melted butter or avocado oil, and granulated sugar until blended. Add the large egg and vanilla extract, whisking to combine fully. Then whisk in the whole milk until the mixture is smooth.
  4. Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients and gently fold together just until combined. Avoid over-mixing to keep the muffins tender; some small lumps are acceptable. Carefully fold in the mini chocolate chips last.
  5. Fill muffin cups and bake: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. The muffins will look pale on top; do not over-bake.
  6. Cool the muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Store & serve: Store leftover muffins tightly covered at room temperature for up to 5 days or refrigerate for up to 1 week. When served cold from the fridge, warm the muffins in the microwave for a few seconds to soften them, as they can become dense when chilled.

Notes

  • Do not over-mix the batter to keep the muffins tender and light.
  • Mini chocolate chips distribute better in these small muffins compared to regular chips.
  • You can substitute melted butter with avocado oil for a dairy-free option.
  • If you don’t have a second mini muffin pan, bake in batches and keep the batter at room temperature while the first batch bakes.
  • Lightly spraying muffin liners helps prevent sticking and makes removal easier.
  • Storage tips: Keep muffins well-covered to maintain freshness and moisture.

Keywords: mini chocolate chip muffins, lunchbox muffins, easy muffins, bite-sized muffins, Greek yogurt muffins, quick baking recipes, snack muffins

Find it online: https://flavorsbymaya.com/lunchbox-mini-chocolate-chip-muffins-recipe/