Receita Solta

Mini Chocolate Chip Muffins: Moist and Easy Lunchboxes

Learn how to make soft muffins, full of chocolate, perfect for lunchboxes, using Greek yogurt and without needing a mixer!

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Equipe Receita Solta

Mini Chocolate Chip Muffins: Moist and Easy Lunchboxes
Prep Time15 min
Cook Time15 min
Servings24 mini muffins
DifficultyEasy
Calories95 kcal

Resumo para quem tem pressa

"Fluffy and golden mini cakes with a moist center enriched with natural Greek yogurt, vanilla, and mini chocolate chips. Quick to bake in the perfect size for individual snacks, they maintain prolonged softness without drying out."

Discover the definitive recipe for incredibly soft and moist chocolate chip mini muffins. This version is quick, practical, and ideal for lunchboxes, using Greek yogurt and dispensing with any mixer. A perfect sweetness for any time of day.

O Que Você Precisa Saber

- Greek yogurt provides natural acidity that reacts with the baking soda, generating a tender texture and velvety crumb. - The mini format distributes heat quickly, baking the cakes in just 12 minutes without burning the bottom. - Mini chocolate chips distribute sweet bits throughout the dough without sinking to the bottom of the molds.

Ingredients

Ingredients

  • 2 cups (240g) All-purpose flour
  • 3/4 cup (150g) Refined sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 xícara (120g) Natural whole Greek yogurt
  • 1/4 cup (60ml) Whole milk
  • 1/4 cup (60ml) Vegetable oil (or melted butter)
  • 1 unit Large egg
  • 1 teaspoon Vanilla extract
  • 1 xícara (180g) Mini chocolate chips

Instructions

Instructions

1

Preheat the oven to 190°C. Line a mini muffin pan with paper liners or grease well.

2

In a large bowl, sift and mix the wheat flour, sugar, baking powder, baking soda, and salt. Reserve the dry ingredients.

3

In a medium bowl, beat the Greek yogurt, milk, oil (or butter), egg, and vanilla extract until well incorporated. The mixture should be homogeneous.

4

Add the wet ingredients to the dry ingredients. Gently fold with a spatula, just until combined. Avoid overmixing to ensure tender muffins.

5

Fold the mini chocolate chips into the dough. Leave some to sprinkle on top of the muffins before baking, if you desire a more appetizing look.

6

Divide the batter evenly among the mini muffin cups, filling about 2/3 of each. Sprinkle more chocolate chips if stored.

7

Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The time may vary depending on the oven.

8

Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

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Chef Tips

- Do not mix the batter with an electric mixer; add the dry and liquid ingredients only with a spatula until the flour disappears. - Sprinkle some extra mini chocolate chips on top of each muffin before baking for a beautiful finish. - Let the mini muffins cool for 5 minutes in the pan before transferring to the wire rack so they don't deform.

Variations

- Version with banana: add half a cup of mashed ripe banana to the liquid mixture for cozy fruity flavor. - Version with cinnamon: add half a teaspoon of ground cinnamon to the sifted flour for warm spice notes. - Marbled version: remove one-third of the ready batter, mix in a spoon of cocoa powder, and marble it in the molds.

Substitutions

- Full-fat plain Greek yogurt can be substituted with traditional curd, regular plain yogurt, or sour cream. - Neutral vegetable oil can be replaced by melted and cooled unsalted butter in the same measure of 60 ml. - The mini chocolate chips can be replaced by a semi-sweet chocolate bar chopped into tiny cubes.

How to Store

Store the mini muffins in an airtight container lined with paper towels at room temperature for up to 4 days. The paper absorbs excess moisture from the air, preserving the golden top without making the dumplings sticky.

Can You Freeze It?

Mini muffins already baked and cold freeze very well in an airtight bag for up to 3 months. To defrost, remove the desired units and leave at room temperature for 20 minutes or heat in the microwave for 10 seconds.

What to Serve With

Perfect for school lunchboxes, pairing with latte, a cup of black tea, or a glass of cold milk.

Frequently Asked Questions

Why use mini chips instead of traditional chocolate chips?

Large drops weigh too much for the light batter of the mini cakes and sink to the bottom of the pan during baking.

How to prevent mini muffins from getting hard and rubbery?

Mix the dry ingredients to the liquids with gentle movements until incorporated; over-mixing develops tough gluten in the dough.

Can I bake this recipe in a standard size muffin pan?

Yes, the recipe will yield about 6 to 8 standard muffins; increase the oven time to 18 to 22 minutes at 190°C.

Is it mandatory to use paper liners to bake mini muffins?

It is not mandatory if you grease and flour each cavity of the metal mold very well with butter or non-stick spray.

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