Description
Healthy Chocolate Mini Muffins are a guilt-free treat that combines the rich flavor of cocoa and mini chocolate chips with nourishing ingredients like Greek yogurt and maple syrup. These bite-sized delights offer a perfect balance of indulgence and nutrition, making them ideal for families, busy professionals, and health-conscious individuals looking for a wholesome snack without compromising taste.
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of your mini muffins.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda. This ensures an even distribution of leavening agents and cocoa throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the Greek yogurt, vanilla extract, melted unsalted butter, and maple syrup until the mixture is smooth and well combined.
- Add Eggs: Incorporate the eggs into the wet ingredient mixture, whisking thoroughly to make sure everything blends smoothly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Use a rubber spatula to carefully fold in the mini semi-sweet chocolate chips, distributing them evenly through the batter.
- Prepare Muffin Tin: Spray your mini muffin tin with nonstick cooking spray to prevent sticking. Fill each muffin cup about ¾ full with the batter.
- Bake: Place the muffin tin in the preheated oven and bake for 12–14 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool the Muffins: Allow the muffins to cool in the pan for 2–3 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- Do not overmix the batter to ensure the muffins stay fluffy and tender.
- Use unsweetened Greek yogurt to keep the muffins moist without adding extra sugar.
- Maple syrup acts as a natural sweetener and can be substituted with honey if preferred.
- Mini chocolate chips provide bursts of chocolate flavor without overpowering the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Snack, Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 88 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: healthy chocolate muffins, mini muffins, Greek yogurt muffins, low sugar chocolate muffins, nutritious chocolate snack, breakfast muffins
