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Healthy Chocolate Mini Muffins Recipe

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These Healthy Chocolate Mini Muffins are a delicious and guilt-free treat made with whole milk unsweetened Greek yogurt, cocoa powder, and mini semi-sweet chocolate chips. Perfectly portioned as bite-sized muffins, they are sweetened naturally with maple syrup and have a moist, rich texture without the need for refined sugar or excessive butter. Ideal for breakfast, snacks, or parties, these muffins offer a wholesome chocolate indulgence that’s quick to prepare and bake.

Ingredients

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

Dry Ingredients

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

Add-ins

  • 1 cup mini semi-sweet chocolate chips

Instructions

  1. Combine Dry Ingredients: Whisk together the all-purpose flour, cocoa powder, salt, baking soda, and baking powder in a mixing bowl until thoroughly combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the plain unsweetened Greek yogurt, vanilla extract, melted and slightly cooled unsalted butter, and maple syrup until smooth.
  3. Add Eggs: Whisk the eggs into the wet ingredient mixture until fully incorporated for a smooth batter.
  4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently fold together using a rubber spatula. Mix just until combined to avoid overworking the batter.
  5. Fold in Chocolate Chips: Carefully fold in the mini semi-sweet chocolate chips using the rubber spatula, ensuring an even distribution throughout the batter.
  6. Prepare Muffin Tin: Spray a mini muffin tin with nonstick cooking spray to prevent sticking.
  7. Fill the Muffin Tins: Using a mini cookie scoop or spoon, distribute the batter evenly into the prepared mini muffin tin, filling each cup about ¾ full. This recipe yields approximately 36 mini muffins, filling one and a half mini muffin tins.
  8. Bake: Bake the mini muffins in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Remove the muffins from the oven and allow them to cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not over mix the batter to keep the muffins tender and avoid a dense texture.
  • Melt the butter and let it cool slightly to prevent cooking the eggs when mixing.
  • Use a toothpick to test doneness—if it comes out clean or with just a few moist crumbs, the muffins are ready.
  • These muffins freeze well; store in an airtight container and reheat as needed.
  • You can substitute maple syrup with honey or agave nectar if preferred.

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