Mini Chocolate Chip Muffins

Mini muffins in a basket

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Mini muffins made with whole grain, Greek yogurt and mini dark chocolate chips.


  • ½ cup whole wheat or whole wheat pastry flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon coarse salt
  • ⅓ cup granulated sugar
  • ¼ cup oil
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract (optional)
  • ¼ cup plain or vanilla Greek yogurt
  • ¼ cup milk
  • ¼ cup mini dark or semisweet chocolate chips


  1. Preheat the oven to 350 degrees. Line a 24-cup mini muffin tin with mini muffin liners. Set aside.
  2. In a medium mixing bowl, whisk together the flours, baking powder and salt until combined. In a separate medium mixing bowl, whisk together the sugar, oil and egg vigorously until mixture is fluffy and pale. Whisk in the vanilla extract, almond extract (if using), yogurt and milk until incorporated.
  3. Pour wet ingredients into the bowl with the dry ingredients and fold until just incorporated. Fold in the chocolate chips.
  4. Use two spoons to scoop mixture into mini muffin tin wells. Bake 9-13 minutes or until just set. Let cool before serving.


Cooking Tip: Don't overmix the muffin batter. Mix only until all ingredients are incorporated.