Moist Mini Chocolate Chip Muffins with Yogurt
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No mixer, just 30 minutes, and 34 irresistible mini muffins. Made with oil, yogurt, and milk, these bite-sized chocolate chip muffins stay wonderfully soft and moist
Is there anything better than a mini-sized version of something? These Mini Chocolate Chip Muffins are so fun to make and even more fun to pop in your mouth over and over (can confirm, this happens). As a breakfast and brunch lover, I’m always trying to come up with new delicious breakfast muffin recipes to bake. These homemade muffins with yogurt are currently on repeat in my house, and for good reason!
I think these mini muffins would be perfect for brunches, bake sales, or, let’s be honest, whenever you’re craving a little sweet treat. Warm them up and top with a little slab of brown sugar cinnamon butter– now that sounds like a pretty good idea!
Butter, Oil, and Yogurt?
You heard that right! We’re using all 3 for this muffin recipe, and if you find yourself scratching your head as to why, well let me fill you in-
- Butter is going to add amazing flavor and help brown the muffins as they bake.
- Oil adds so much moisture, and since its liquid at room temperature, it helps keep the muffins tender even after they cool down.
- Using greek yogurt (or sour cream if you hae that on hand), adds even more moisture and softness to the muffins. Plus it adds a bit of extra protein to the muffins without making them dry.
Making Mini Muffins Is Easy-Peasy
My Muffin Baking Advice
Skip the muffin liners, and use a high quality pan! Muffins always stick to the liners, so I prefer to use a quality non-stick pan and good non-stick spray, and my muffins always pop out perfectly. A good quality mini muffin pan is key in this recipe – muffin pans can sometimes make or break how your muffins bake, so I always recommend USA pan as a brand, or just another light colored aluminum pan. USA pans have great durability, heat distribution, and are easy to clean!
Also I recommend using a non-stick spray that has flour in it, like this one on amazon! It makes sure your muffins pop out of the pan perfectly, with no sticking!
No Mini Muffin Pan? Don’t Sweat It!
If you only have a regular muffin pan on hand, you can use that no problem. Just bake the muffins for 12-15 minutes at 375℉, or until a toothpick comes out clean!
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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Moist Mini Chocolate Chip Muffins with Yogurt
Ingredients
- 1½ cups (187.5 g) all-purpose flour, spooned and leveled
- 1½ tsp (1.5 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ¼ tsp (0.25 tsp) salt
- ½ tsp (0.5 tsp) cinnamon
- 2 tbsp (2 tbsp) unsalted butter, melted and cooled slightly
- 3 tbsp (3 tbsp) vegetable oil
- ½ cup (100 g) granulated sugar
- 1 (1) large egg, at room temperature
- ¾ tsp (0.75 tsp) vanilla extract
- ½ cup (118.29 ml) milk, at room temperature
- 3 tbsp (2.5 tbsp) plain greek yogurt, at room temperature
- ½ cup (90 g) mini chocolate chips
Instructions
- Preheat to 375℉, grease a mini muffin tin or line with paper liners. Set aside.
- In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Set aside.1½ cups all-purpose flour, 1½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ tsp cinnamon
- In a separate large bowl, whisk together the melted butter, oil, sugar, egg, vanilla, milk, and greek yogurt.2 tbsp unsalted butter, 3 tbsp vegetable oil, ½ cup granulated sugar, 1 large egg, ¾ tsp vanilla extract, ½ cup milk, 3 tbsp plain greek yogurt
- Use a rubber spatula to gently fold in the dry ingredients until just mixed, be careful not to over mix. Fold in the chocolate chips.½ cup mini chocolate chips
- Fill each mini muffin tin about ¾ of the way. Bake for 9-11 minutes, or until a toothpick comes out clean.
Notes
- Keep the mini chocolate chip muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
- To freeze, place in a freezer safe bag and freeze for up to 2 months. Let thaw at room temperature before enjoying! You can also microwave them briefly to warm them up.
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My new favorite!
Happy to hear this, Bill! Thanks for giving the recipe a try!