Less sugar and twice as much protein compared to store-bought. Very moist if done right.
Steps
- Preheat the oven to 375°F. Grease well each hole on a 24-cup mini muffin pan (or 12-cup pan) with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Stir in the chocolate chips.
- Divide batter among the prepared muffin tin, filling about to the edge. (You’ll use about 1 ½ tablespoon in each mini muffin cup.)
- Bake for 10-12 minutes (or ~18 minutes if doing regular-size muffins), or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
- Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- Source: yummytoddlerfood.com
- Photography by Joe. Photos shown are of regular-size chocolate muffins, and mini blueberry muffins.
Ingredients
- 1 c all-purpose flour
- 1 t baking powder
- 0.5 t baking soda
- 0.25 t salt
- 1 c whole milk plain Greek yogurt
- 0.33 c maple syrup, or sugar
- 0.25 c unsalted butter, melted and slightly cooled
- 2 eggs, lightly beaten
- 2 t pure vanilla extract
- 0.75 c mini chocolate chips