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
Scale
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
