Mini muffins have a serious grip on my kids—like, breakfast, lunchbox, and after-school snack level love. And these Mini Chocolate Chip Muffins are the soft, fluffy, chocolate-studded bites they ask for on repeat. Made with white whole wheat flour, Greek yogurt, and just the right touch of sweetness, they’re a better-for-you take on the store-bought kind.

A green wire cooling rack on a green napkin with a kid print sitting on my white marble kitchen counter. On the cooling rack is mini chocolate chip muffins with my hand reaching towards one.

I’ve made these muffins so many times lately I could probably whip up a batch with my eyes closed. End-of-school chaos? These muffins single-handedly saved my sanity. I mean, between final projects, field days, talent shows, and a million sign-this-form moments, May felt like a full-on marathon (Maycember is so real).

These muffins came through every single time.
☑️ Served warm with a side of fruit for a fast breakfast
☑️ Tucked into lunchboxes with a hard-boiled egg, strawberry yogurt, and some granola
☑️ Handed out in the car along with string cheese before softball practice

The packaged ones from school were the inspiration, but I wanted more staying power and better ingredients. It took a few tweaks to land on the right combo, less sugar, whole wheat flour for extra fiber, and yogurt to give it a protein bump. My kids were hooked. And honestly? So was I. These are muffins you’ll feel good about and that your kids will actually eat (and request again and again).

#mymomhack: Mini muffins = big time saver. I like to freeze half the batch in a ziplock bag so I’ve got an easy snack or lunchbox add-in ready to go. Just microwave for 30 seconds at a time until warm, or defrost them in the fridge overnight. You’ll thank yourself later, I promise.

Mini Chocolate Chip Muffins Video

Ingredients

ingredients for mini chocolate chip muffins in small bowls on my white kitchen counter with graphic tags on what is what - white whole wheat flour, yogurt, mini chocolate chips, egg, oil, sugar, etc.

Let’s Get Baking

Clear glass mixing bowl with dry ingredients for muffins sitting on my white marble counter.
First up, we are going to whisk the dry ingredients.
Small mixing bowl sitting on my counter with wet ingredients for the muffins.
Then in another bowl, we are going to whisk the wet ingredients. Short on time – just dump the wet ingredients into the first bowl, it will be just fine.
Mixed batter for chocolate chip muffins sitting on my white marble counter.
Mix the dry and wet ingredients until just incorporated.
Mini muffin tin sitting on my counter with equal amounts of chocolate chip muffin batter in each section.
Scoop into muffin tin.
Golden brown mini chocolate chip muffins inside.
Bake until golden brown. Let cool, I know, the hard part.
A green wire cooling rack sitting on a white kitchen counter with mini chocolate chip muffins ontop.
Serve and enjoy!
My hand holding up a half eaten mini chocolate chip muffin over a green cooling rack full of mini muffins. The rack is resting on a green kid-themed napkin on my white kitchen counter.

Get the recipe: Sanity-Saving Mini Chocolate Chip Muffins (made with Yogurt)

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Mini muffins have a serious grip on my kids—like, breakfast, lunchbox, and after-school snack level love. And these Mini Chocolate Chip Muffins are the soft, fluffy, chocolate-studded bites they ask for on repeat. Made with white whole wheat flour, Greek yogurt, and just the right touch of sweetness, they’re a better-for-you take on the store-bought kind.
Yield: 20 – 24 Mini Muffins
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Author: Michele Olivier
Course: Snack
Print Recipe

Ingredients 

  • 1 cup white whole wheat flour (see notes)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain Greek whole milk yogurt
  • 1/4 cup vegetable oil or melted butter – slightly cooled,
  • 1/4 cup light brown sugar, can also use pure maple syrup
  • 1/4 cup white sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tbsp milk of choice, regular, almond, oat, cashew
  • 1 tsp apple cider vinegar
  • 1/4 cup mini chocolate chips, plus 2 tbsp for sprinkling on top

Instructions 

  • Preheat oven to 375° F for a light muffin tin or 350° for a dark muffin tin. Line or spray a mini muffin pan.
  • In a large bowl, whisk the flour, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the yogurt, butter, brown sugar, sugar, egg, vanilla extract, milk and apple cidar vinegar.
  • Add the wet ingredients into the bowl with the dry ingredients and mix until the ingredients are just about combined.
  • Add the chocolate chips, and stir until all ingredients are just combined. Do not overmix.
  • Spoon the batter into the muffin cups until 2/3 full.
  • Sprinkle a few more mini chocolate chips on top (optional)
  • Place the muffin tin into the oven and bake for 12-15 minutes or until golden brown.
  • Take out of the oven and let cool in the pan.

Notes

Age: 12+ months
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose flour, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. If using whole wheat flour, you may need to add additional milk as the batter will be thicker. 
Apple Cider Vinegar: helps activate the baking powder, making for a fluffier muffin. It is optional. 
Mini Chocolate Chips: I prefer mini chocolate chips over regular size in these mini muffins, but regular chips will also work. 
Serving: 1mini muffin, Calories: 70kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 0.71g, Cholesterol: 8mg, Sodium: 87mg, Fiber: 0.55g, Sugar: 5g, Calcium: 31mg, Iron: 0.23mg

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