Fork and Beans

Health begins in the Kitchen

Chocolate Chip Muffins

These chocolate chip muffins are like little bites of heaven! My kids love the mini size. Bake up a big batch and keep them in the freezer! Such a yummy way to start their day.

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup Greek yogurt*
  • 1/4 cup milk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 10 ounces mini chocolate chips)

Instructions

  1. Preheat the oven to 350 degrees F (for mini muffins) or 425 degrees F (for standard size muffins), and mist a mini-muffin pan with non-stick spray (or line a muffin pan with papers).
  2. Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
  3. Place the melted butter, Greek yogurt, milk, eggs, and vanilla in a large liquid measuring cup, and whisk to combine.
  4. Pour the liquid ingredients into the dry, and fold together until just barely combined (there should still be a few streaks of flour).
  5. Fold in the chocolate chips, and divide the batter equally between all wells of the muffin pan(s).
  6. Bake standard size muffins for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake an additional 10 to 14 minutes. Bake mini muffins for 10 to 12 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Square image of a freshly baked chocolate chip muffin on an aqua-painted wood background, with chocolate chip mini-muffins in the background.