Lunchbox Mini Chocolate Chip Muffins
Soft and moist mini muffins packed with chocolate chips that are perfect for school lunches.
dailyrecipesbook.comThese little muffins are a favorite in our house because they stay soft for days. Using Greek yogurt in the batter makes them incredibly tender without needing a heavy hand in the kitchen.
You do not even need an electric mixer for these. Just grab a whisk and a bowl, and you can have a batch ready for the oven in no time at all.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/3 cup melted butter or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and grease a mini muffin tin or line it with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, stir together the Greek yogurt, melted butter or oil, egg, vanilla, and milk until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined.
- 5
Gently fold in the mini chocolate chips.
- 6
Spoon the batter into the prepared muffin tin, filling each cup almost to the top.
- 7
Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to two months, just pull one out in the morning and it will be thawed by lunch time.
Made this recipe? Let us know how it went.
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