Lunchbox Mini Chocolate Chip Muffins

Made with Greek yogurt and your choice of melted butter or oil, they’re quick and easy to make with no mixer required. The recipe makes about 32 mini muffins, and they freeze and thaw beautifully, making them a convenient make-ahead treat for school lunches, snacks, and busy mornings.

These bite-size muffins were inspired by the little packaged chocolate chip muffins that are super popular in school lunches, but with the taste and texture you expect from homemade. Today’s mini muffins are wonderfully soft and moist, with plenty of mini chocolate chips in every bite.

The mini chocolate chip muffins as well freeze and thaw beautifully, so you can stash a batch in the freezer and have homemade mini muffins ready whenever you need them. Here’s Why You’ll Love These Mini Chocolate Chip Muffins - Plenty of mini chocolate chips in every muffin - Perfect for lunchboxes, after-school snacks, and back-to-school season I adapted the method from these quick & easy banana muffins, leaving out the banana (obviously!) and adding in some Greek yogurt, milk, and adjusting the leavening.

You don’t need anything unusual for these mini chocolate chip muffins, but a few components are especially key for achieving their soft, moist texture. - Greek Yogurt: Greek yogurt adds moisture and richness without thinning out the batter too much. I use plain Greek yogurt here, and it helps give the muffins a wonderfully soft and tender crumb. - Butter or Oil: You can make these muffins with either melted butter or oil. Melted butter gives the muffins a little more buttery taste, while oil produces a slightly softer muffin that stays moist for longer.

Whole milk works best, but lower-fat or nondairy milks work in a pinch. - Mini Chocolate Chips: Mini chocolate chips are ideal for mini muffins since you get lots of little pockets of chocolate throughout every bite. I tested these mini muffins with both melted butter and oil, and you can use either.

If you prefer the flavor of butter, use 6 Tablespoons (85g) of melted and slightly cooled butter instead. The muffins are still wonderfully soft and moist, with a little more buttery taste.

Once the mini chocolate chip muffins have cooled completely, you can freeze them in a freezer-friendly container or bag. Soft and moist mini chocolate chip muffins made with Greek yogurt and plenty of mini chocolate chips. These easy, no-mixer muffins freeze beautifully and are perfect for lunchboxes, after-school snacks. Busy mornings! - 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) - 1/2 cup (120g) plain Greek yogurt (nonfat or 2%), at room temperature - 6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil - 1/2 cup (120g/ml) whole milk, at room temperature - Preheat oven to 375°F (190°C).

This recipe yields about 32 mini muffins, so prepare a second mini muffin pan in the same manner or bake in batches, keeping any leftover batter at room temperature while the first batch bakes. - In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Do not over-bake. - Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to continue cooling. - Cover leftover muffins tightly and store at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

If enjoying straight from the refrigerator, warm them in the microwave for a few seconds to soften them up, as they can taste a bit dense when cold. - Freezing Instructions: For longer storage, freeze the cooled muffins in a freezer-friendly container or bag for up to 3 months. Sour cream works in place of yogurt if needed. - Butter or Oil: You can use either melted butter or a neutral-tasting oil in this recipe.

In a pinch, you can use lower-fat or nondairy milk instead. - Why Are All of the Cold Ingredients at Room Temperature?