Moist Mini Chocolate Chip Muffins with Yogurt

mini chocolate chip muffins stacked on top of one another in a muffin tin

Moist Mini Chocolate Chip Muffins with Yogurt

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

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 30

Servings muffins

Calories 65kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

1½ cups all-purpose flour spooned and leveled
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
2 tbsp unsalted butter melted and cooled slightly
3 tbsp vegetable oil
½ cup granulated sugar
1 large egg at room temperature
¾ tsp vanilla extract
½ cup milk at room temperature
3 tbsp plain greek yogurt at room temperature
½ cup mini chocolate chips

US Customary - Metric

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.

Nutrition