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Healthy Chocolate Mini Muffins Recipe

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4.1 from 15 reviews

These Healthy Chocolate Mini Muffins are a delicious and guilt-free treat perfect for breakfast or snack time. Made with whole milk unsweetened Greek yogurt, cocoa powder, and sweetened naturally with maple syrup, these mini muffins provide a rich chocolate flavor with a moist and tender crumb. The addition of mini semi-sweet chocolate chips adds delightful bursts of chocolate in every bite. They are easy to prepare and ideal for portion control with 36 bite-sized servings.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup plain whole milk unsweetened Greek yogurt
  • ⅓ cup unsalted butter (melted and slightly cooled)
  • 2 eggs
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract

Add-ins

  • 1 cup mini semi-sweet chocolate chips
  • Nonstick spray for greasing the pan

Instructions

  1. Prep Dry Ingredients: In a mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder until thoroughly combined. This ensures even distribution for a uniform rise and flavor.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, vanilla extract, melted butter, and maple syrup until smooth and well blended.
  3. Add Eggs: Whisk the eggs into the wet mixture carefully until fully incorporated, creating a creamy batter base.
  4. Mix Wet and Dry: Pour the dry ingredients into the wet ingredients and gently mix with a rubber spatula until just combined. Avoid over mixing to maintain muffin tenderness.
  5. Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter with the spatula ensuring even distribution without overworking the batter.
  6. Prepare Muffin Tin: Spray a mini muffin tin with nonstick spray to prevent sticking and facilitate easy removal of muffins.
  7. Portion Batter: Using a mini cookie scoop or spoon, fill each mini muffin cup about ¾ full. You will fill approximately one and a half tins with this batter, resulting in 36 mini muffins total.
  8. Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
  9. Cool: Let the muffins cool in the tin for 2-3 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.

Notes

  • Do not over mix the batter to keep muffins light and tender.
  • Use mini chocolate chips to ensure even melting throughout the muffin.
  • For easy portioning, use a mini cookie scoop to fill muffin cups evenly.
  • Allow muffins to cool completely to set texture and flavor.
  • Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/healthy-chocolate-mini-muffins-recipe-2/