Description
Delicious mini chocolate chip muffins made with Greek yogurt and cocoa powder.
Ingredients
Scale
- 1 cup plain whole milk Greek yogurt (unsweetened)
- 1/3 cup unsalted butter (melted and slightly cooled)
- 2 large eggs (room temperature)
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup maple syrup (pure)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a mini muffin tin with nonstick spray.
- In a mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda until evenly combined.
- In a separate bowl, whisk the Greek yogurt, melted butter, maple syrup, and vanilla extract until smooth.
- Add the eggs to the wet mixture and whisk until fully incorporated.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined.
- Fold in the mini chocolate chips, ensuring even distribution.
- Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
- This recipe yields about 24 mini muffins.
- Store leftover muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 7g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg