Can I use low-fat Greek yogurt?

Yes, but full-fat Greek yogurt gives the best texture. For Greek Yogurt Mini Muffins , full-fat usually wins.

Can I make these without chocolate chips?

Absolutely. The base muffin still works well on its own, or you can add fruit instead.

Can I use regular muffin tins instead of mini muffin tins?

Yes. You can, but the baking time will need to increase. Mini muffins cook much faster and are part of what makes Greek Yogurt Mini Muffins so fun.

What is the Best Greek Yogurt For Muffins?

Plain, full-fat, unsweetened Greek yogurt is the strongest choice. It gives the best flavor, structure, and moisture.

Are these good for kids?

Very much so. They are soft, easy to hold, and just sweet enough. That is why Greek Yogurt Mini Muffins work so well as kid-friendly breakfast or snack food.

Yes. They freeze extremely well, which makes them a great make-ahead option for busy weeks.

Greek Yogurt Mini Muffins — Healthy Chocolate Chip Muffins Kids Devour

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These Greek Yogurt Mini Muffins are soft, fluffy, and full of mini chocolate chips, making them the perfect kid-friendly snack or breakfast bite. They come together quickly with simple ingredients and bake into tender little muffins that disappear fast.

Author: Irma
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 servings 1x
Category: Breakfast, Snack

Ingredients

Scale

1 cup plain full-fat Greek yogurt
1/4 cup unsalted butter, melted and slightly cooled
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup maple syrup
1 1/2 cups all-purpose flour
1 cup mini chocolate chips

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Instructions

Preheat your oven to 350°F and lightly coat a mini muffin pan with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder until everything is evenly mixed.
In a second bowl, whisk the Greek yogurt, maple syrup, vanilla extract, and melted butter together until the mixture looks smooth and well combined. Add the eggs and whisk again until fully incorporated.
Add the dry ingredients into the wet ingredients and stir gently with a rubber spatula until just combined. Stop mixing as soon as you no longer see dry flour. Do not overmix.
Fold in the mini chocolate chips carefully so they spread through the batter without deflating it.
Spoon or scoop the batter evenly into the prepared mini muffin pan. Add a few extra mini chocolate chips on top if you want a more finished look.
Bake the muffins for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 2 to 3 minutes, then loosen them gently and move them to a wire rack to finish cooling.

Notes

This recipe makes 24 generously sized mini muffins. If you prefer smaller ones, you can stretch the batter into about 36 mini muffins. Just watch the baking time closely, since smaller muffins may finish sooner.

Nutrition

Calories: 113kcal
Sugar: 9g
Sodium: 79mg
Fat: 4g
Carbohydrates: 16g
Fiber: 0.4g
Protein: 3g
Cholesterol: 20mg

Find it online: https://irmacooks.com/greek-yogurt-mini-muffins/