Mini Chocolate Chip Muffins

mini chocolate chip muffin on marble with mini chocolate chips.

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Mini Chocolate Chip Muffins

Tender, cake like muffins made with buttermilk and Greek yogurt. These little bite sized treats are filled with mini chocolate chips and make the perfect weekend breakfast or after school snack.

Prep Time40

Cook Time10

Course: Breakfast

Cuisine: American

Servings: mini muffins

Calories: 145kcal

Author: Amanda Smallwood

Ingredients

¼ cup unsalted butter melted and cooled
¼ cup canola oil
⅓ cup light brown sugar
⅔ cup granulated sugar
½ cup vanilla greek yogurt at room temperature
2 eggs at room temperature
½ cup buttermilk at room temperature
1 tablespoon vanilla at room temperature
2 cups (280g) all-purpose flour
1.5 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips + 3 tablespoon for sprinkling on top

Instructions

In a medium bowl, combine the sugars with the canola oil, melted butter, eggs, yogurt, buttermilk and vanilla extract. Whisk until smooth.
Combine the flour, salt, baking soda and baking powder in a large mixing bowl.
Add the wet ingredients to the dry ingredients and mix together until they are just combined.
Fold the mini chocolate chips into the muffins batter.
Cover the batter with plastic wrap. Chill the muffin batter in the refrigerator for at least 30 minutes.
Preheat the oven to 425°.
Use paper liners or cooking spray to prepare your mini muffin pan.
Use a cookie scoop to fill the mini-muffin pan - fill each cup to the top.
Sprinkle each mini muffin with a few mini chocolate chips.
Bake the mini muffins at 425° for the first five minutes. Lower the oven temperature to 350° and bake for an additional 5-7 minutes, or until the muffins are golden brown on the top.
Move baked muffins to a wire rack. Let your mini muffins cool slightly before popping one (or two) into your mouth for a taste test

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