Healthy Chocolate Mini Muffins Recipe
Introduction
These Healthy Chocolate Mini Muffins are a deliciously moist and rich treat made with wholesome ingredients like Greek yogurt and maple syrup. Perfectly sized for snacking or lunchboxes, they satisfy your chocolate cravings without the guilt.
Ingredients
- 1 cup plain whole milk unsweetened Greek yogurt
- ⅓ cup unsalted butter (melted and slightly cooled)
- 2 eggs
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
Instructions
- Step 1: Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a mixing bowl until combined.
- Step 2: In a separate bowl, whisk together the Greek yogurt, vanilla extract, melted butter, and maple syrup.
- Step 3: Whisk the eggs into the other wet ingredients.
- Step 4: Add the dry ingredients to the wet mixture and stir gently with a rubber spatula until just combined. Avoid overmixing to keep muffins tender.
- Step 5: Fold in the mini chocolate chips using the spatula.
- Step 6: Spray a mini muffin tin with nonstick spray.
- Step 7: Distribute the batter into the muffin tin, filling each cup about ¾ full. Using a mini cookie scoop makes this easier. This recipe yields about 36 mini muffins, filling one and a half mini muffin tins.
- Step 8: Bake at 350°F (175°C) for 12–14 minutes, or until a toothpick inserted into a muffin comes out clean.
- Step 9: Let the muffins cool in the pan for 2–3 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For a dairy-free option, substitute the butter with coconut oil and use a plant-based yogurt.
- Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
- Swap mini chocolate chips for chopped nuts or dried fruit for different textures.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
Storage
Store the mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. To enjoy, thaw at room temperature or warm briefly in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular plain yogurt, but Greek yogurt gives the muffins extra moisture and a richer texture due to its thickness.
Can I make these muffins gluten-free?
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times may vary slightly, so keep an eye on the muffins as they bake.
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Healthy Chocolate Mini Muffins Recipe
- Total Time: 29 minutes
- Yield: 36 mini muffins 1x
- Diet: Low Fat
Description
These Healthy Chocolate Mini Muffins are a deliciously moist and chocolate-rich treat made with wholesome ingredients like Greek yogurt and maple syrup. Perfectly sized for snacking or lunchboxes, they offer a guilt-free option that combines classic chocolate goodness with a healthier twist, featuring no refined sugar and whole milk Greek yogurt for added protein and moisture.
Ingredients
Wet Ingredients
- 1 cup plain whole milk unsweetened Greek yogurt
- ⅓ cup unsalted butter (melted and slightly cooled)
- 2 eggs
- ½ cup maple syrup
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Add-ins
- 1 cup mini semisweet chocolate chips
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, salt, baking soda, and baking powder until fully combined to ensure even distribution of leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk the plain whole milk unsweetened Greek yogurt, vanilla extract, melted butter, and maple syrup until the mixture is smooth and uniform.
- Add Eggs: Whisk the eggs into the wet ingredient mixture thoroughly, incorporating them without overbeating.
- Mix Batter: Add the dry ingredients to the wet ingredients and gently fold together using a rubber spatula. Mix just until combined to avoid overmixing, which can result in tough muffins.
- Fold In Chocolate Chips: Carefully fold the mini semisweet chocolate chips into the batter with the spatula, evenly distributing them throughout without overworking the batter.
- Prepare Muffin Tin: Spray a mini muffin tin with nonstick cooking spray to prevent sticking and make removal easier.
- Fill Muffin Cups: Using a mini cookie scoop, distribute the batter evenly into the muffin tin cups, filling each about ¾ full. This recipe yields roughly 36 mini muffins, filling one and a half standard mini muffin tins.
- Bake Muffins: Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Cool Muffins: Allow the mini muffins to cool in the pan for 2 to 3 minutes before transferring them to a wire rack to cool completely, preventing sogginess from steam.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use a vegan butter alternative.
- You can freeze the muffins for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: healthy chocolate muffins, mini muffins, Greek yogurt muffins, low sugar chocolate muffins, easy chocolate snack
