Indulge your taste buds with the delightful aroma of freshly baked Small Batch Chocolate Chip Muffins, made extra creamy with Greek yogurt! These muffins are not just a treat; they’re a game changer for your mornings, offering a perfect balance of rich chocolate and fluffy texture. In just 25 minutes, you can whip up a batch of 6 mouthwatering muffins that are sure to impress your family and friends. Ready to elevate your baking skills and enjoy a scrumptious snack? Let’s dive into this easy recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Greek yogurt
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
- 1 egg
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick cooking spray to prevent the muffins from sticking.
- In a mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 1/4 cup of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk them together until well blended.
- In another bowl, mix the wet ingredients: add 1/2 cup of Greek yogurt, 1 egg, and 1/4 cup of melted butter. Whisk these ingredients together until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Once the batter is mixed, gently fold in 1/4 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a scoop, divide the batter evenly among the 6 muffin cups, filling each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Small Batch Chocolate Chip Muffins warm or at room temperature. They are perfect for breakfast, a snack, or dessert!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Use Room Temperature Ingredients: For best results, make sure your egg and Greek yogurt are at room temperature. This helps create a smoother batter and ensures even baking.
- Experiment with Mix-Ins: Feel free to get creative! Swap out the chocolate chips for nuts, dried fruit, or even a sprinkle of cinnamon for a twist on the classic flavor.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Storage Tips: If you have any leftovers, store them in an airtight container at room temperature for up to 2 days or in the fridge for about a week. You can also freeze them for up to 3 months—just reheat them in the microwave for a quick treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 5g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 55mg
