Greek Yogurt Chocolate Chip Mini Muffins

Soft, fluffy, and filled with mini chocolate chips, these Greek Yogurt Chocolate Chip Mini Muffins are made with maple syrup and a touch of cinnamon for the perfect wholesome treat. They’re sweet enough to feel like a treat, but made with better-for-you ingredients that make them totally weekday-approved. Perfect for breakfast on the go, lunchbox snacks, or late-night munchies, these mini muffins are the kind of thing you’ll want to keep stocked at all times.

Greek Yogurt Chocolate Chip Mini Muffins Ingredients

• All-purpose flour – The base of these muffins! It gives them structure while keeping them soft and tender.
• Baking powder + baking soda – A combo that helps the muffins rise perfectly. Just enough lift without getting dry.
• Salt – A little goes a long way for flavor balance. Don’t skip it!
• Cinnamon (optional but recommended) – Adds a cozy, subtle warmth that pairs so well with chocolate chips.
• Greek yogurt – The star ingredient. It keeps the muffins moist, adds protein, and gives a slight tang that balances the sweetness. Full-fat or 2% work best here.
• Maple syrup – Natural sweetness and flavor all in one. You can also sub honey if that’s what you have.
• Milk – Any kind works! Use whatever’s in the fridge—dairy or non-dairy.
• Egg – For richness, structure, and that classic muffin crumb.
• Melted butter – Adds just the right amount of richness. You can also use a neutral oil if you prefer.
• Vanilla extract – Always. For flavor and that extra cozy muffin vibe.
• Mini chocolate chips – Because every bite needs a little chocolate. You can also use chopped chocolate for gooey pockets.

Tips, Tricks, and Variations 

• Don’t overmix the batter! Stir just until everything comes together to keep them fluffy.
• Add espresso powder to the batter for a subtle mocha flavor that makes the chocolate pop.
• Use chopped dark chocolate instead of chips if you like those melty pockets of goodness.
• Want even softer muffins? Sub melted butter for a neutral oil like avocado or canola.
• Freeze like a pro: Let them cool completely, then transfer to a freezer-safe bag. Reheat in the microwave for 10–15 seconds when ready to eat.

FAQ

Can I make these in a regular muffin pan?
Totally! Just increase the bake time to 16–18 minutes and fill each cup about ¾ full.

Can I use honey instead of maple syrup?
Yes—just note the flavor will be a bit more floral and slightly sweeter.

What’s the best Greek yogurt to use?
Plain, full-fat or 2% Greek yogurt works best here. Avoid nonfat if you want that moist, tender crumb!

How do I store them?
Keep them in an airtight container at room temp for 2–3 days, or refrigerate for up to 5. They also freeze super well!

If you make these Greek Yogurt Chocolate Chip Mini Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.